Research Article Open Access Dietary Fat and Energy Content of Steeped, Germinated and Unprocessed Maize Grains Meant For Complementary Feeding In Nigeria 1 Chemistry Department, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria 2 Chemistry Department, Afe Babalola University, Ado – Ekiti, Ekiti State, Nigeria 3 Industrial Chemistry Department, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria 4 Chemistry Department, Federal University Dutse, Jigawa State, Nigeria 5 Central Laboratory, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria Emmanuel Ilesanmi Adeyeye 1 *, Oluwajumoke Tolulope Idowu 2 , Abiodun Folasade Akinsola 3 , Ademola Abdul Olaleye 4 , Ayomadewa Mercy Olatunya 1 , Ayinde Yusuff Gbolagade 5 *Corresponding author Emmanuel Ilesanmi Adeyeye, Chemistry Department, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria. Tel: (+234) 803 578 2925; E-mail: adeyeyeilesanmi2012@gmail.com Received: July 08, 2021; Accepted: July 19, 2021; Published: July 26, 2021 Keywords: Maize samples, Dietary fat, Energy density. Introduction Maize is cultivated throughout the world and greater weight of maize being produced per year than any other grain [1]. The 2018 total world production was about 1.15 billion tonnes, led by the USA with 34.2%, China had 22.4% and Nigeria with 0.889% [2]. In Nigeria, the usual first complementary food is ogi which is a locally prepared semi-solid food from fermented cereal (sorghum, maize and millet) [3,4]. Ogi is also consumed as breakfast meal by many adults in Nigeria, it is a fast food of choice for the sick [3]. Processing of agricultural products is an important food and nutrition security aspect in the modern world [5]. Fermentation is a process of biochemical modification of primary food matrix brought about by microorganisms and their enzymes [6]. Germination or malting is a process in which cereals are steeped and then germinated. Germination is the process occurring at the beginning of the development of seed into plants, during which they sprout [7]. In Nigeria, by the age of 4-5 months infants are given complementary foods in the form of porridge. A majority of children consumed Volume 3(3): 1-8 ABSTRACT Household technologies such as fermentation, soaking, roasting and malting are traditionally used in many societies with the assumption that they can contribute to improving the safety and quality of complementary foods. To observe the dietary lipid quality, unprocessed, steeped and germinated maize grains were used to evaluate their effect on the enhancement of fatty acids, phospholipids and phytosterols. Maize samples were denoted as B1 (unprocessed) B2 (sprouted) and B3 (steeped) maize. In crude fat, B2 was enhanced by 0.47g/100g (9.23%). Calculated fatty acids had values (g/100g) of:B1(3.66)<B2(4.00)> B3(3.63). Highest levels of these fatty acids were observed as follows: SFA(B2, 27.2%), MUFA(B1,34.7%) and PUFA(B1,47.0%); but B3 was more concentrated in MUFA and PUFA than B2 but less than B1.Both oleic and linoleic fatty acids slightly increased during steeping stage of malting but later declined during germination phase particularly oleic acid. Total energy density (kcal/100g) concentration in the samples with the percentage linoleic acid had these values: B1(32.9, 43.7%), B2(36.0, 37.2%) and B3(32.7, 41.9%). Total phytosterol (mg/100g) values were low: B1(52.3), B2(43.7) and B3(45.1) with sitosterol predominating in all: 33.5 > 28.8 < 29.6 respectively. In phospholipids, values were generally higher than the phytosterols as we have total values (mg/100g) of: B1(74.4); B2(71.3) and B3(62.0) with phosphatidylinositol predominating in all samples: 25.5 > 25.1 > 22.4 respectively. Raw maize sample had highest concentration of phospholipids, phytosterols, MUFA and PUFA. e declines in B2 and B3 in the above parameters suggested that lipids were used for biochemical processes. However, B3 was better concentrated than B2 in phytosterols, MUFA, PUFA, linoleic and oleic acids. is showed germination reduced fat content due to hydrolysis and utilization of fat as an energy source in germination. Observations had depicted the contribution of maize to presence of high level phosphatidylinositol and sitosterol to the infant. It also contributed to information on discrepancies on the effect of fermentation/ germination on cereal lipids in literature. Either steeped or sprouted maize is good as complementary food. Journal of Medicine and Healthcare J Med Healthcare 2021 ISSN: 2754-4516