आईएसएसएन: 2329-8863

फसल विज्ञान और प्रौद्योगिकी में प्रगति

खुला एक्सेस

हमारा समूह 1000 से अधिक वैज्ञानिक सोसायटी के सहयोग से हर साल संयुक्त राज्य अमेरिका, यूरोप और एशिया में 3000+ वैश्विक सम्मेलन श्रृंखला कार्यक्रम आयोजित करता है और 700+ ओपन एक्सेस जर्नल प्रकाशित करता है जिसमें 50000 से अधिक प्रतिष्ठित व्यक्तित्व, प्रतिष्ठित वैज्ञानिक संपादकीय बोर्ड के सदस्यों के रूप में शामिल होते हैं।

ओपन एक्सेस जर्नल्स को अधिक पाठक और उद्धरण मिल रहे हैं
700 जर्नल और 15,000,000 पाठक प्रत्येक जर्नल को 25,000+ पाठक मिल रहे हैं

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अमूर्त

Physicochemical and Nutritional Quality Evaluation of Maize Varieties highland agro-ecologies of Ethiopia

Cherinet Kasahun, Shimelis Tesfaye

Maize or corn (Zea mays L.) is globally known as queen of cereals because of its highest genetic yield potential and it is an important crop with great use in food and other industries. Maize is among the major cereals produced and consumed in Ethiopia. The aim of this study was to evaluate the physico chemical and nutritional compositions of three Ethiopian maize varieties. The materials were collected from Maize breeding program of Kulumsa Agricultural Research Center and standard methods were used for Laboratory analysis. The results of Hectoliter weight, of three maize varieties was obtained in the range (78.36 to 80 kg/hl)) and the color L*, a* b* ranged from (70.13 to 95.6), -0.95 to 3.00,4.75 to 24.86) respectively. The nutritional compositions (moisture, fat, protein, and total starch) of three maize varieties were obtained in the range of 8.85 -9.2%, 4.7% – 5.05%, 9.05% – 9.87%, respectively. In general, maize is rich in the chemical composition of starch and fat as indicated in this study. There was a significant difference in most maize varieties (p < 0.05) in nutritional composition. Oil content has a significant difference in among the maize varieties (p < 0.05). Starch content of maize varieties was found in the range of 67.91% – 69.97% and all maize varieties have the criteria of quality maize according to the physico-chemical qualities of these varieties with compared to maize qualities standards. Therefore, the chemical composition and physical quality traits could be utilized for various food preparations and selection for breeding program. It also shows the utilization of maize and suggests the future strategy for the food and nutrition security as to how to make best use of the maize genotypes. From this study it was suggested that highland maize grown in Arsi (Kulumsa condition) can fit the maize quality criteria as other agro-ecologies of Ethiopia.