Palatability tests of seventeen maize (Zea mays) genotypes for human consumption

Abstract

SUMMARYseventeen maize (Zea mays L.) genotypes (unimproved local varieties, improved open-pollinated composites, hybrids and F1 varietal crosses) were compared on a 1–5 scale for taste when eaten as boiled green maize. Significant differences were obtained between and within genotypic groups. Differences within the open-pollinated composites and the varietal crosses were highly significant. Using mean score ratings as an index for selection, the three genotypes TZB, BN59 × 1K8149SR-BC2 and TZESR-W × 1K8149SR-BC2 were identified as having the best taste, with mean scores of 3·6, 4·3 and 3·5, respectively.