Abstract
Physical quality traits (1000-kernel weight, density, milling response and soft endosperm portion), basic chemical (starch, protein, oil, cellulose and ash) and amino acids composition of ten ZP maize genotypes differing in kernel hardness and colour were studied. The objectives of this study were to characterize differences in ZP maize genotypes regarding to various physical traits and nutritional quality parameters such as basic chemical and amino acid composition and the data was correlated to find the interrelationship between these parameters. Kernel physical traits and chemical composition significantly varied among tested genotypes. A significant negative correlation was found between protein content and portion of soft endosperm as well as a significant positive correlation between protein content and two physical traits, milling response and density. Protein content showed a non-significant negative correlation with starch content. The results showed that the protein content exhibited negative correlation with lysine as well as positive correlation with methionine. It has not been observed a significant improvement in the amino acid composition regarding the specialty genotypes such as the selected white and red kernels and popping maize genotypes. The information presented in this study could be useful for the utilization improvement of maize kernel and the development of maize-based ingredients to prepare nutritious feed and food products.
Highlights
Variations in maize quality occur because of various estimable and inestimable factors, including environment, agricultural practice, genetics, growing and post harvesting conditions, kernel chemical composition, kernel physical traits, etc. (Harrigan et al, 2007; Radosavljević et al, 2000, 2010; Wang et al, 2008a).Typical chemical composition for the commodity yellow dent maize kernel on a dry matter basis is 71.7% starch, 9.5% protein, 4.3% oil, 1.4% ash, and 2.6% sugar (Watson, 2003)
The objectives of this study were to characterize differences in the selected ZP maize genotypes regarding to various physical traits and nutritional quality parameters such as basic chemical and amino acid composition and the data was correlated to find the interrelationship between these parameters
Maize genotypes used in this study were selected by different traits of their kernel endosperm and colour: yellow kernel dent, ZP 333; red kernel dent, ZP 333c; yellow kernel semi‐dent, ZP 366; red kernel semi-dent ZP 366c; white kernel dent, ZP 553b; yellow kernel dent, ZP 555; yellow kernel dent, ZP 606; yellow kernel flint, ZP 611k; yellow kernel flint, ZP 614k; and white kernel semi-dent ZP 775b
Summary
Variations in maize quality occur because of various estimable and inestimable factors, including environment, agricultural practice, genetics, growing and post harvesting conditions, kernel chemical composition, kernel physical traits, etc. Typical chemical composition for the commodity yellow dent maize kernel on a dry matter basis is 71.7% starch, 9.5% protein, 4.3% oil, 1.4% ash, and 2.6% sugar (Watson, 2003). Nutritional quality of maize oil and protein can be improved by altering their fatty acid and amino acid composition. Maize kernel is primary source of energy for domestic animal nutrition as well as very important source of energy for humans. Starch is its major nutritional and energetic component providing up to 68 to 74 percent of the kernel weight.
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