Journal of Food and Nutrition Research, 2020, Vol. 8, No. 11, 675-681 Available online at http://pubs.sciepub.com/jfnr/8/11/8 Published by Science and Education Publishing DOI:10.12691/jfnr-8-11-8 Correlation between Chemical Composition, Water Holding Capacity and Flavonoids Content of Maize Verities Harvested at Buxedeni Village of KwaNongoma in KwaZulu Natal, South Africa Sandisiwe Zondo 1,* , Precious Mahlambi 2 1 KwaZulu Natal Department of Agriculture and Rural Development, PBag X9059, Hilton, Pietermaritzburg, 3200, South Africa 2 Department of Chemistry, University of KwaZulu Natal, PBag X01, Scottsville, Pietermaritzburg, 3209, South Africa *Corresponding author: Received October 17, 2020; Revised November 18, 2020; Accepted November 27, 2020 Abstract Maize is the most important grain crop in South Africa, especially in the rural places of KwaZulu Natal. Protein, starch, fat, minerals, fibre, and flavonoids content was determined, together with water holding capacity in four different maize varieties obtained from rural village of KwaNongoma (KwaZulu Natal Province). Red maize variety had higher macro nutrients than other verities however, all varieties showed low micro nutrients. The soaking time and soaking temperature showed to have an effect on water holding capacity of maize varieties. Red maize variety had higher capacity in all soaking temperatures which increased as the temperature increases with 1.69% at 25°C, 8.79% at 35°C and 11.89% at 45°C. Red and yellow variety showed phenolic content of more than 100 mg 100g -1 . This study showed that all maize varieties yielded high nutritional value and flavonoid contents which makes maize produced from rural village of KwaNongoma suitable for human consumption. Keywords: protein, starch, flavonoids and water holding capacity Cite This Article: Sandisiwe Zondo, and Precious Mahlambi, “Correlation between Chemical Composition, Water Holding Capacity and Flavonoids Content of Maize Verities Harvested at Buxedeni Village of KwaNongoma in KwaZulu Natal, South Africa.” Journal of Food and Nutrition Research, vol. 8, no. 11 (2020): 675-681. doi: 10.12691/jfnr-8-11-8. 1. Introduction Legumes and cereals are important agricultural protein sources; this makes them possible ingredients for a wide range of processed food. Maize (Zea mays L) is the third most consumed cereal grain following wheat and rice. Maize is the vital source of iron, minerals, carbohydrate, protein and vitamin B, which makes it a significant item in the diet of most South Africans. Iron improves transportation of oxygen to different parts of the body through red blood cells and its low levels may results in tiredness and fatigue. Minerals plays a role in building strong bones and transmission of nerve impulse, its low levels may result in weak bones and fatigue. Carbohydrates provides the body with energy and its low levels may results in ketosis. Proteins plays an important role as building block of bones, skin, muscles, cartilage, and blood in the body and its low levels may results in lean body mass muscle strength, and function. Vitamin B have a direct impact on the body energy levels, brain function, and cell metabolism and its low levels may results body weakness and fatigue [1]. Hence, it is important that human body receives these nutrients. It is important that food is preserved to improve its safety. Drying method is the preservation strategy in most agricultural material as it allows removal of moisture content and thus permit safe storage for a longer period. This represent a significant step in the food processing industry [2]. Grain hydration process is a food processing step that increases moisture content through soaking which improves physicochemical and nutritional quality [3]. This process is required to facilitate different operations such as canning and cooking processes, extraction, fermentation, germination and malting [4]. Soaking process is the primary reason to gelatinize the starch in maize grain which can be achieved either through conditioning below the gelatinization temperature and then cooking above the gelatinization temperature or through direct cooking above the gelatinization temperature [5]. Grain processing and quality of the final product is directed by the consideration of water absorption in grains during soaking. Consequently, in the processing industry, water absorption into maize grain is of theoretical and practical interest [6,7]. During soaking, extrinsic (temperature, soaking time, etc.) and intrinsic (chemical and physical) factors influence the absorption of water into grain [8,9]. Thus, studying processing variables effect is significant for processing industry to optimize