YELLOW MAIZE FLOUR
Our Yellow Maize Flour is a finely ground powder derived from selected yellow maize kernels (Zea mays). It possesses a vibrant golden-yellow color, a richer corn aroma, and a slightly sweeter taste compared to white maize flour. It is widely used across Nigeria for preparing Pap (Ogi), Cornbread, Moi Moi, Akara, and as a thickener for soups and stews. The natural yellow pigment comes from higher levels of carotenoids (including beta-carotene, a precursor to Vitamin A), making it nutritionally distinct from white maize flour.
Nutritional Components (per 100g)
Energy: ~1,406 kJ (331 kcal)
Carbohydrates: ~74–77 g
Protein: ~8.1 g
Total Fat: ~1.2–1.6 g
Dietary Fibre: ~3.7–7.0 g
Ash: ~1.5 g
Moisture: ≤12%
Distinctive Nutritional Advantage:
Beta-Carotene (Provitamin A): Yellow maize naturally contains higher levels of carotenoids compared to white maize, contributing to Vitamin A intake.
Key Minerals & Vitamins:
Iron: ~2.4 mg
Magnesium: ~93 mg
Phosphorus: ~272 mg
Potassium: ~315 mg
Zinc: ~1.7 mg
B-Vitamins: Thiamine, Riboflavin, Niacin, B6, Folate
Storage Instructions
Store in a cool, dry, and well-ventilated place, protected from humidity, heat, and direct light.
Reseal package immediately after each use to maintain freshness and prevent contamination.
Recommended Shelf Life: 6–12 months. Due to the natural oil content in the maize germ, milled products are prone to rancidity; proper packaging is critical for longevity.
Pest Control: Protect against weevils and storage pests. Regular inspection and fumigation (every 3 months for bulk storage) are advised.
Packaging Material: Food-grade, airtight packaging such as laminated PP/PE bags, vacuum-sealed pouches, or multi-wall paper bags with inner plastic liners.
