Improving the mineral reserves and protein quality of maize (Zea mays L.) kernels using unique genes

1993 ◽  
Vol 155-156 (1) ◽  
pp. 215-218 ◽  
Author(s):  
R. M. Welch ◽  
M. E. Smith ◽  
D. R. van Campen ◽  
S. C. Schaefer
Keyword(s):  
Zea Mays ◽  
Protein Quality ◽  
Zea Mays L ◽  
Unique Genes ◽  
Mineral Reserves

Effect of fermentation and cooking on protein quality of maize (Zea mays L.) cultivars

2010 ◽  
Vol 45 (6) ◽  
pp. 1284-1290 ◽  
Author(s):  
Iman E. Mohiedeen ◽  
Abdullahi H. El Tinay ◽  
Abd Elmoneim O. Elkhalifa ◽  
Elfadil E. Babiker ◽  
L. O. Mallasy
Keyword(s):  
Zea Mays ◽  
Protein Quality ◽  
Zea Mays L

scholarly journals Effects of chemical and bio-fertilizers on yield, yield components and grain quality of maize (Zea mays L.)

2016 ◽  
Vol 11 (45) ◽  
pp. 4654-4660 ◽  
Author(s):  
A. Fadlalla Hashim ◽  
A. A. Abukhlaif Hatim ◽  
S. Mohamed Somaya
Keyword(s):  
Zea Mays ◽  
Yield Components ◽  
Grain Quality ◽  
Zea Mays L

scholarly journals Assessment of Nutritive Quality of Maize (Zea mays L.) Produced and Stocked from Rural Conditions in Côte d’Ivoire

2021 ◽  
pp. 22-32
Author(s):  
Kouamé Désiré ◽  
Biego Henri Marius ◽  
Niamketchi Gilles Léonce ◽  
Konan Ysidor ◽  
Sidibé Daouda
Keyword(s):  
Zea Mays ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Zea Mays L ◽  
Laboratory Unit ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Nutritive Quality ◽  
Significant Difference

Aims: Maize (Zea mays L.) is a major staple food for millions of people in Côte d’Ivoire. Due                         to its high productivity and low cost of calorie it is preferred crop for food security of the                      country. Thus, this study was conducted to assess nutritive quality of maize produced and               stocked in five purposively selected regions of Côte d’Ivoire which represents five agroecological settings. Study Design: A total of 1500 samples of maize as grains, epis and spathes were collected at rate of 500 samples by region (Gbêkê, Poro, Hambol, Indénié-Djuablin and Gontougo) and sent to the laboratory in order to analyse their nutritional quality. Place and Duration of Study: This study was carried out during March 2016 to January 2017. The collected sample were carried out at the laboratory unit of Food Sciences and Biochemistry of the Félix Houphouët-Boigny University, Abidjan. Methodology: Proximate analyses were carried out using standard methods AOAC (2000). Results: The results show significant difference from the biochemical compositions of maize type and region. Mean value intervals were as follow: dry matter (85.83 – 91.42%), ash (1.19 - 2%), proteins (7.99 - 9.32), lipids (3.21 - 4.47), carbohydrates (71.80 - 77.94), starches (62.30 - 68.44%), fibers (5.03 - 5.83%), total sugars (2,13 - 2.99%), reducing sugars (0.33 - 0.66%), free fat acidity (1.86- 4.50%), peroxide value (1.34 - 3.07 meq O2/kg), iodine value (100.93 - 130.56 g I2/100 g), unsaponifiable (0.89 - 1.54%) and energy values (357.88 - 374.39 kcal). Conclusion: A significant variability from one region to another can be noticed at level of maize quality regardless the type of maize. The nutritive quality of maize seems to be tied to postharvest treatments (drying), type of storage (epis, grains and spathes) and structure of storage.

scholarly journals Effects of legume green manure on the physicochemical quality of maize grains (Zea mays L.)

2018 ◽  
Vol 12 (05) ◽  
pp. 676-685
Author(s):  
Georgiana E. de C Marques ◽  
◽  
Kiany S. B. Cavalcante ◽  
Lanna K. Silva ◽  
Natilene M. Brito ◽  
...  
Keyword(s):  
Zea Mays ◽  
Green Manure ◽  
Zea Mays L ◽  
Physicochemical Quality ◽  
Legume Green Manure

scholarly journals Pengaruh Jarak Tanam dan Pemangkasan terhadap Kualitas Silase Dua Varietas Jagung (Zea mays L.)

2009 ◽  
Vol 9 (1) ◽  
pp. 17-25
Author(s):  
La Karimuna ◽  
Safitri Safitri ◽  
La Ode Sabaruddin
Keyword(s):  
Zea Mays ◽  
Plant Growth ◽  
Zea Mays L ◽  
Local Variety ◽  
Significant Difference ◽  
Main Plot ◽  
Effect Of Treatment ◽  
Positive Effect ◽  
Plot Design

Effects of crop arrangement and cutting on the silages quality of two varieties of maize (Zea mays L.)ABSTRACT. The objective of this experiment was to study the interaction effect of varieties, spacing and cutting on the quality of silage as foodstuff. The experiment had been conducted from January to April, 2007 at the experimental Garden of Faculty of Agriculture, University of Haluoleo. This experiment was arranged in Split-Split plot design with three factors. The first factor was variety as main plot, consisting of BISI-2 variety and local variety; the second factor was space arrangement as sub plot, consisting of 60 cm x 40 cm (J1), 75 cm x 40 cm (J2), 90 cm x 40 cm (J3), the third factor was cutting period as sub plot, consisting of no cutting (Po), cutting on 40 days (P1), and cutting on 55 days (P2). So that there were 2 x 3 x 3 x 3 = 54 experimental units. Analysis of variance was applied to know the effect of treatment. If so, least significant difference (LSD) 0.05 (95 %) confidence level was used. Variables observed was plant growth determining silages quality, consisting of quality of crude protein, crude fiber, crude fat, and water. Results of research revealed that interaction affect of spacing and cutting periods on 40 days of BISI-2 variety gave the best yield of plant growth for plant height. While the local variety tended to adverse effect of cutting. However, the quality of silages of two varieties tended to be similar. Every crop spacing had a positive effect of cutting on 40 days. The best quality of silages of two varieties was resulted from the interaction between spacing 75 cm x 40 cm and cutting of 40 days.

scholarly journals Karakteristik Fisik Edible Film Pati Jagung (Zea mays L) Termodifikasi Kitosan dan Gliserol

2021 ◽  
Vol 7 (1) ◽  
pp. 91-102
Author(s):  
Ihlana Nairfana ◽  
Muhammad Ramdhani
Keyword(s):  
Zea Mays ◽  
Thin Layer ◽  
Zea Mays L ◽  
Corn Starch ◽  
Food Product ◽  
Physical Characteristics ◽  
Edible Film ◽  
Film Absorption

Edible film is a thin layer that is used as a substitute for synthetic plastic or used as a primary packaging of food product. Corn starch that is suspended with chitosan and glycerol is able to improve the quality of edible film. The purpose of this research is to determine the physical characteristics of edible film from modified corn starch. The concentrations of chitosan used were 15%, 20% and 25%, and glycerol were 30% and 40%. Physical characteristics of edible film observed were thickness, absorption, solubility and film degradation. The thickness of the film ranges between 0.06-0.14 mm. The best treatment for film absorption, solubility and degradability is obtained from the addition of 15% chitosan and 40% glycerol, whilst the lowest was from 25% chitosan and 30% glycerol. plastics, thickness, absorption, solubility 

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