Maize is the third most prominent crop grown next to wheat and rice globally while extensively affected by stresses; critically abiotic factors like drought and soil acidity are the robust effect. Nitrogen use efficiency (NUE) is an imperative trait in maize to enhance yield with marginal contribution of nitrogen fertilizer. In this review, it has been tried to extant the current progress and the coming projections enlightening the NUE in maize by various mechanisms, especially through conventional breeding and molecular genetics. Of any kind, N fertilizer is amplified the understanding of the appliances prevailing maize N economy is indispensible for refining NUE and plummeting extreme use of fertilizer, whereas retaining an adequate yield and satisfactory income for agrarians. Consuming crops cultivated under managed environments, with various cultivation practices, independently or supplementary principles at minimum and great N inorganic mineral fertilizer expenditure or other organic fertilizer, it is currently conceivable to grow advance the entire maize agronomic and biological revisions. These can be shared with inheritable factor, protein and metabolic sketching to construct a widespread image showing the diverse paces of N acceptance, absorption and recovering to produce either in vegetative biomass or seed protein storage structures. Therefore providing a serious impression in what manner our empathetic of the agro-eco physiological, biological and molecular mechanisms of N adjustment in maize, at different ecological circumstances, has been enhanced. At the movement enduring sustainability is required at maize growing world to limit the application of synthetic N input and avoiding excessive environmental pollution. The knowledge and prospects of the future development and submission for breeding in maize improved at the deprived mineral fertilizer input.

Maize is the second most widely grown food cereal crop cultivated in the world and consumed in various form of as part of diets of human and animals. However, its production and productivity is affected by biotic and abiotic stresses among which, soil acidity is the key factor. This field experiment was conducted to estimate the genetic variability of maize for yield and yield related traits, and determine the association of traits with grain yield at Assosa and Bambasi districts during the 2017main cropping season. The experiment consisted of limed and unlimed soil as main plots and 21 maize varieties as the sub-plots arranged in a split plot design with 3 replications. Highly significant (P<0.01) differences were observed among maize varieties in yield and yield related-traits at both locations. Moderate to high genotypic coefficient variation, heritability and genetic advance as the percentage of mean values were observed for stalk biomass, ear biomass, diameter and length, and grain yield at both locations. Highly significant phenotypic and genotypic correlations were observed between thousand seed weight and number of kernels per row, thousand seed weight and ear diameter, and number of kernels per row. The yield was highly significant and positively associated with above stalk biomass, ear biomass, thousand seed weight, and number of kernels per row at both locations at the genotypic and phenotypic level. The phenotypic and genotypic correlation and path coefficient analysis of harvesting index, above ground biomass, ear biomass, number of ears harvested per plot, number of rows per ear, and ear length and these traits also showed a direct effect on yield. The highest yield in t/ha was obtained from variety BH547 (3.04) and (7.35) at Assosa and Bambasi, respectively. Additionally, higher yield was recorded from SPRH1, BH661 and BH546 varieties at both locations. Therefore, farmers could use the above varieties in the acidic soil until other advanced varieties are developed, but the exact significant impact and duration of lime management in the acidic soil for maize needs further investigations.

food for healthy existence and food security in most areas of Ethiopia [8]. The dietary value of tef grain is like to the conventional cereals and believed to have an excellent amino acid composition, lysine levels privileged than wheat and barley, while somewhat less than rice and oats. It is gluten free or contains very minute gluten and superior in several minerals mainly iron, now a days this makes popular in the health food in some developed countries.Tef is highly produced in Amhara, Oromia, Tigray Regions