Assessment of protein nutritional quality and effects of traditional processes: A comparison between Ethiopian quality protein maize and five Ethiopian adapted normal maize cultivars

Abstract

The present study was designed to quantitatively measure and compare the levels and variations of total protein, individual amino acids, and computed protein efficiency ratio (C-PER) in raw and traditionally processed products of one recently released quality protein maize (QPM BH542) with four high-yield maize hybrids, namely flint BH660, semi-dent BH140, Pioneer 30H83, and Pioneer 30G97, as well as one local maize cultivar. The total protein content was variable among the cultivars ranging from 7% for BH660 to 8.6% for Pioneer 30H83, 8.9% for BH140, 9.8% for QPM BH542, 10.1% for local maize cultivar, and 11.8% for Pioneer 30G97, respectively. However, the QPM BH542 maize protein proved to be higher in nutritional quality than common maize proteins because it contained 30% to 82% more lysine, higher levels of arginine, tryptophan, histidine, threonine, cysteine, and valine. As a result, the QPM BH542 amino acid profile gives a good balance of total essential amino acids, limited only in lysine, and has a C-PER ratio of 2.2 compared to 1.14, 1.2, 1.4, 1.66, and 1.67 for Pioneer 30G97, local, BH-140, BH660, and Pioneer 30H83, respectively. The various traditional processes of maize have no significant effect on the protein nutritional quality of the new quality protein maize. Hence, the widely dissemination of it in agricultural cultivation as well as consumption by the general population is recommended.

Determinación de lisina, triptófano y proteína en germinados de maíz criollo y QPM

“…An average protein is also shown through sampling for QPM maize of 12.56% and for normal maize of 8.172%, this indicates an increase of 34.94% for the QPM genotype. Similar results are reported by CuevasRodríguez et al (2004) who describe in their paper protein Fufa et al (2003) encontraron que la proteína oscila de 7 hasta 11.8% entre híbridos normales y QPMs, respectivamente. Mendoza et al (2006) reportan de un estudio de triptófano un valor de 11% de proteína en maíz QPM, esta ventaja en el porciento de proteína del QPM se atribuye al gen Opaco-2 (Ortega et al, 2001).…”

“…In another similar study, Fufa et al (2003) found that the protein oscillates from 7 to 11.8% among normal hybrids and QPMs, respectively. Mendoza et al (2006) report from a tryptophan study a 11% of protein in QPM maize, this advantage in the percentage of QPM protein is attributed to the gene Opaque-2 (Ortega et al, 2001).…”

“…En este sentido, Poehlman y Allen (2003) reportan que la ventaja del maíz QPM sobre el maíz Criollo, es que contiene el doble de lisina y triptófano, aminoácidos esenciales para la nutrición humana y animal. Por otra parte, Fufa et al (2003) reportan que los maíces QPM's contienen entre 30 y 82% más de lisina que el maíz normal; asimismo, valores más altos de arginina, triptófano, histidina, treonina, cisteina, valina, también lo reportan Dale (1997) con 0.29% de lisina en grano. Todos estos resultados son inferiores a los encontrados en este estudio.…”

“…In this sense, Poehlman and Allen (2003) report that the main advantage of QPM maize over Creole maize is that it contains approximately twice as much lysine and tryptophan, essential amino acids for human and animal nutrition. On the other hand, Fufa et al (2003) report that QPM maize contains between 30 and 82% more lysine than normal maize. Likewise, higher values of arginine, tryptophan, histidine, threonine, cysteine and valine are also reported by Dale (1997) with 0.29% of lysine in grain.…”

Efeito de doses de nitrogênio e potássio nas injúrias provocadas por Spodoptera frugiperda (J.E. Smith) (Lepidoptera: Noctuidae) na cultura do milho

“…É um alimento essencialmente energético e protéico (Fufa et al, 2003), em cuja composição contém 60% de carboidratos, 10% de proteínas, 4% de lipídios, além de minerais e vitaminas (Fancelli & Lima, 1982).…”