ArticleFood science & nutrition2018
Effects of NPK and biochar fertilized soil on the proximate composition and mineral evaluation of maize flour.
Article in Food science & nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 24 citations in OpenAlex.
- Organic composition of starch wastewater steers denitrifying microbiomes for enhanced nitrogen removal.iScience · 2026Article
- Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties.Foods (Basel, Switzerland) · 2025Article
- EnhancingMicroorganisms · 2024Article
- GWAS and Meta-QTL Analysis of Kernel Quality-Related Traits in Maize.Plants (Basel, Switzerland) · 2024Article
- Effect of Subsoiling on the Nutritional Quality of Grains of Maize Hybrids of Different Eras.Plants (Basel, Switzerland) · 2024Article
- Progress in research and applications of cassava flour and starch: a review.Journal of food science and technology · 2019Review
- Effects of NPK and biochar fertilized soil on the proximate composition and mineral evaluation of maize flour.Food science & nutrition · 2018Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Series of farming practice methods have been employed to increase maize production but there is no adequate information on the effect of these methods on the nutritional and mineral content of organically grown maize. This study investigated the effects of inorganic and biochar fertilized soils on the proximate composition and mineral content of maize. Maize seeds were planted on organically fertilized soil (sawdust and gliricidia biochar), chemically fertilized soil Nitrogen Phosphorus and Potassium (NPK fertilizer), and soil without any amendment as control. The proximate compositions (protein, ash, crude fat, carbohydrate, and moisture) and mineral contents (Na, Mg, K, Ca, Fe, and Zn) of the maize flour samples were determined using standard methods. The results showed that protein content ranged from 4.58% to 7.24% (protein), ash 0.82% to 1.09%, crude fat 3.84% to 4.61%, moisture 9.76% to 10.60%, and carbohydrate 76.85% to 80.31%. There was no significant (
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