Effects of Initial Moisture Content and Storage Duration on Physical and Chemical Characteristics of Stored Maize (Zea mays L.) Grain

A fluctuation in the abiotic and biotic factors of stored maize affects its physical and chemical characteristics. The present study evaluated the effects of storing maize grain in a woven polypropylene sack at 1800 m above sea level (a.s.l.) with different initial moisture content (12% and 15% wet basis) and storage duration on the physical and chemical composition of maize grain (Bako-Hybrid 661 variety). For maize with an initial moisture content of 15%, there was a decrease in grain oil content, protein content, pH value, and germination percentage (P < 0.05) by 5.2%, 4.6%, 5.5%, and 52.6%, respectively, after 8 months of storage. But there was an increase in ash content and insect damage after 8 months of storage by 29.6% and 32.7%, respectively. A similar trend in nutritional content was observed for maize that had an initial moisture content of 12% and was stored for 8 months, but the change was lower than the change that was observed for the maize with an initial moisture content of 15%. The study results revealed that storage of maize within a woven polypropylene sack for 8 months in hot and humid climatic conditions negatively affects the nutritional and physical quality of stored maize. Hence, short-term maize storage duration fosters food and nutrition security in the hot and humid climate of Sub-Saharan African countries.