BIOCHEMICAL STUDIES ON SOME PROMISING MAIZE (Zea mays L.) CULTIVARS FOR NUTRITIOINAL QUALITIES
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Date
2012-12-18
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University of Agricultural Sciences GKVK, Bangalore
Abstract
Maize is an important cereal crop in the world providing nutrition to millions of
people. In recent times, Maize cultivation is improving in our country with the release of
number of varieties and hybrids. An investigation was undertaken in the department of
Biotechnology, University of Agricultural Sciences, Bangalore to evaluate the physico
chemical properties, biochemical composition and nutritional qualities of four selected
Maize varieties viz., NAC-6002, NAC-6004, Hema and Nithyashree. Carbohydrate was
calculated by difference and calorific value was computed using Atwater constants. Trace
minerals were estimated by Flame photometry. Color was estimated using Hunter lab
color difference meter. In vitro protein and starch digestibility were estimated. Protein
fractions and β-carotene were estimated. Physical characteristics of grains,
physico-chemical and functional properties of flour was estimated. The investigation
revealed variations in most of the parameters studied. Variation in size of the grain,
weight and density was evident, NAC-6004 exhibited good cooking quality. None of the
varieties was found suitable for popping. Oil absorption capacity was highest in
NAC-6002 (110.95%) and hydration capacity was highest in Nithyashree (173%). The
crude fat content varied from 3.51 to 4.75 per cent. Hema was found to be richest source
of β-Carotene. In vitro protein digestibility was highest in Hema (64.18%) and least in
NAC-6004 (55-56%). Osborn and Mendel method was found to be efficient in extracting
protein fractions. Starch content varied between 49.80 to 53.55%, and amylose content
varied between 24.605 to 30.7%. Starch digestibility was highest in Hema (67.05%) and
least in NAC-6004 (56.68%).
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Keywords
grain, storage structures, biological interaction, oats, diseases, extraction, biological phenomena, productivity, vegetables, storage