This study was carried out for chemical composition, phosphorus fractions, polyphenolic compounds, some minerals and thermal properties of starch in white dent maize whole flour (Variety Single Hybrid Giza 10) as affected by boiling, soaking and nixtamalization. The results of chemical composition showed that the UM flour had the highest contents of ash (1.46), oil (4.93) and caloric value (404.25 kcal/100g). Also, there were significant differences between the control and the treated samples, either increase or decrease in the contents of protein, crude fiber and total carbohydrates, which varied between 8.09-9.84%, 2.96-3.71% and81.22-83.85% for all studied samples, respectively. The phosphorus factions in maize samples were studied. From the obtained results, there were highly significant decreases in the values of total phosphorus (Tp), phytate phosphorus (Pp) and phytic acid in treated maize samples. The phytic acid content in the treated samples decreased significantly with percentages from 5.63% to 54.08% due to the nature of the treatment itself. There was a significant decrease in the total and bound phenolic contents of all the treated samples due to boiling, soaking and nixtamalization, with values ranged from 242.38 to 298.63%; from 233.87 to 292.32% when compared with control values 307.38% and 302.01%, respectively. The boiling, soaking, nixtamalization process significantly increases the calcium content of maize samples except BM30min it decreased. The starch content of studied samples was ranged from 55.81% to 69.83%. The gelatinization temperatures and enthalpies varied significantly between whole maize flours under study. The onset temp (To) was ranged from 30.56 to 42.37°C,while peak temp (Tp) ranging from 70.83 to 80.56°C as compared to 40.98°C and 80.56°C for Um sample, respectively. The HP content ranging from 3.76 to 4.38J.g for all the studied flours with small significant1difference between the treated and Um sample. From these results it concluded that treated whole maize flour has a good quality which better than untreated in processing of bread.

Key words: Starch, DSC, Total Carbohydrates, Polyphenolic Compounds and Whole Flour