Abstract
Maize is one of the most important field crops both in the world and in our country. All commercially grown maize hybrids can be classified into one of five elementary types: dent, flint, floury, popping and sweet maize. The objectives of this study were to characterize the grain chemical compositions of yellow-seeded and white-seeded maize dents, popping maize and sweet maize genotypes. The results show that grains contents of starch, protein, oil, crude fibre, and ash of four selected maize genotypes ranged in the intervals: 53.54-68.13%; 9.19-13.00%; 4.35-5.39%; 2.13-3.93% and 1.28-2.85%, respectively. The amylose to amylopectin ratio varied from 21:79 to 28:72, which is a principal property of normal maize starch. The content of lignocellulosic fibres: NDF, ADF, ADL, hemicellulose and cellulose ranged from 11.31-15.27%; 2.51-3.54%, 0.24-0.52%, 8.10-12.68% and 2.14-3.02%, respectively. The solubility index of albumin, globulin, zein and glutelin ranged from 9.46-29.42%, 5.64-13.13%, 21.11-28.10% and 18.81-23.69%, respectively
Highlights
Obtained results show that contents of starch, protein, oil, crude fibres and ash in grain of observed maize genotypes ranged from 53.54 to 68.13%; 9.19 to 13.00%; 4.35 to 5.39%; 2.13(white dent) to 3.93% and from 1.28 to 2.85%, respectively
The highest content of grain starch was in the genotypes of yellow and white dent maize (68.13 and 68.11%), while the lowest starch content in grain was in the genotype of sweet maize (53.54%), which had the highest content of protein (13.00%), oil (5.39%), crude cellulose (3.93%) and ash (2.85%)
The white dent maize genotype had the highest content of NFE (83.05%) and NFC (73.76%) and the lowest content of protein (9.19%), oil (4.35%), crude cellulose (2.13%) and ash (1.28%) in the grain
Summary
Maize is a very important cereal used in the food industry in the process of wet (starch processing) and dry milling (mill processing). Radosavljević, Milica et al./ Grain Chemical Composition of Dents, Popping Maize and Sweet Maize Genotypes application of maize grain in various food products, the grain is Figure 1 shows the content of amylose and amylopectin in. In the past few grain starch of different maize genotypes (yellow-seeded and decades, many studies were carried out with the aim to improve white-seeded dents, popping maize and sweet maize). The objective of the present study was to observe the chemical composition of different genotypes: yellow-seeded and white-seeded maize dents, popping maize and sweet maize
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