Abstract
Maize is priority crop to farmers because it is a stable food in many rural communities of southern region. It is widely grown in the various parts of southern region from lowland to mid-highlands. On other hand, moisture stress is one the most critical production constraints of maize in low to intermediate agro-ecology. Thus, developing maize varieties tolerant to moisture is of paramount important in order to sustain maize production in moisture areas. In this content, field experiments were conducted during 201617 cropping at Kindo Koyisha and Humbo with objective to select adaptable maize varieties for moisture stress with reasonable grain yield. Treatments used in this study were eight maize varieties (BH546, BH547, Gibe II, MH130, Melkasa IV, MH140, Melkasa II and Melkasa 6Q) and three local cultivars (Local red, Local mixed and Local white) of total of eleven maize genotypes were evaluated at two moisture prone areas in southern Ethiopia. Treatments were laid out in a randomized complete block design (RCBD) with three replications. Maize varieties exhibited difference performance at two tested locations. Varieties had relatively superiority of performance Kindo Koyisha as compared to Humbo. At Humbo varieties MH140, MH130 BH546 and Melkasa IV gave relatively higher grain yield. At Kindo Koyisha maize varieties expressed relatively better performance with respect to grain yield. At this location varieties with superior performance with sounding grain yield were BH546, MH140, BH547 and MH130. Based on this result BH546, MH140 and MH130 could be used at both locations. Moreover, BH547 at Bale and Melkasa IV at Humbo also could used to respective locations for production. Keywords : Maize varieties, moisture stress, DOI : 10.7176/FSQM/91-01 Publication date :October 31 st 2019
Highlights
Injera, is cultural food of some East African Countries Ethiopia, Eritrea and to some extent Somalia (Mogessie, 2006)
As importance of this study, few researches has been done on raw fenugreek substituted injera (Bemihiretu et al 2013); to our evidence, no study has been conducted on roasted and germinated fenugreek substituted injera for their possible phytochemical content, antioxidant activities
Total flavonoid content was determined by using a standard curve (y = 0.011x + 0.132, R2 = 0.97, p < 0.001) of catechin (10 - 100 μg/mL) and values were calculated as mg catechin equivalents/g of dried extract
Summary
Injera, is cultural food of some East African Countries Ethiopia, Eritrea and to some extent Somalia (Mogessie, 2006). There has been increasing interest to replace synthetic preservatives with natural effective and nontoxic compounds (Souza et al 2005). According to Tamiru and Kumar (2018) it has been possible to increase availability of bioactive compound in fenugreek seeds by employing various processing methods such as soaking, germination, roasting. As importance of this study, few researches has been done on raw fenugreek substituted injera (Bemihiretu et al 2013); to our evidence, no study has been conducted on roasted and germinated fenugreek substituted injera for their possible phytochemical content, antioxidant activities. This study was intended to evaluate fenugreek (roasting, germination and raw) substituted injera for their phytochemical contents (total flavoinoid and total condensed tannin) and antioxidant capacities (DPPH Scavenging and ferric reducing power)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
