Physical traits and nutritional quality of selected Serbian maize genotypes differing in kernel hardness and colour

Abstract

Physical quality traits (1000-kernel weight, density, milling response and soft endosperm portion), basic chemical (starch, protein, oil, cellulose and ash) and amino acids composition of ten ZP maize genotypes differing in kernel hardness and colour were studied. The objectives of this study were to characterize differences in ZP maize genotypes regarding to various physical traits and nutritional quality parameters such as basic chemical and amino acid composition and the data was correlated to find the interrelationship between these parameters. Kernel physical traits and chemical composition significantly varied among tested genotypes. A significant negative correlation was found between protein content and portion of soft endosperm as well as a significant positive correlation between protein content and two physical traits, milling response and density. Protein content showed a non-significant negative correlation with starch content. The results showed that the protein content exhibited negative correlation with lysine as well as positive correlation with methionine. It has not been observed a significant improvement in the amino acid composition regarding the specialty genotypes such as the selected white and red kernels and popping maize genotypes. The information presented in this study could be useful for the utilization improvement of maize kernel and the development of maize-based ingredients to prepare nutritious feed and food products.

Physical properties of kernels from modern maize hybrids used in Croatia

“…to the values obtained in other studies (Peplinski et al, 1992;Blandino et al, 2010;Milašinović Šeremešić et al, 2019). Most of the hybrids in this study had a 1,000 kernel weight between 300 and 350 g, while the weight of less than 300 g had 9% and higher than 350 g 21% of the tested hybrids.…”

Grain properties of new inbred lines in comparison with maize hybrids

“…In a study conducted by Milenković et al (2014), 1000-kernel mass of the investigated lines ranged from 311.3 to 352.65 g. Somavat et al (2016) found that 1000-kernel mass of some differently coloured dent maize kernels, such as blue maize, is lower than the same parameter of yellow and red kernel maize. The test mass of popcorn hybrid ZP 611k kernel was higher than in all tested lines (886.40±6.28 kg m -3 ), as well as the absolute mass of the standard hybrid ZP 633 (303.81±2.79 g), which is in accordance with studies of ZP maize hybrids previously published (Milašinović-Šeremešić et al 2019;Milašinović-Šeremešić et al 2018;Semenčenko, 2013). Test mass is also a valuable indicator of maize grain quality, it is the oldest and easily measurable standard.…”

“…Protein content results are in accordance with findings of Milenković et al (2014). Results of kernel the chemical composition are in accordance with results of the studies previously conducted in the Maize Research Institute (Milašinović Šeremešić et al, 2019, Semenčenko et al, 2015a, 2015b.…”

“…The milling response results obtained in these analyses ranged from 9.80±0.40 (L2) to 14.03±0.15 s (L1) for inbred lines, while dent hybrid ZP 633 had milling response of 11.97±0.97 s and popcorn hybrid ZP 611k had the highest milling response of all samples -15.83±0.42 s (Figure 1). Milašinović Šeremešić et al (2019) reported that milling responses of ten differently coloured maize hybrids from Serbia ranged from 12.10 to 25.40 s.…”

Starch composition related to physical traits in maize kernel

“…Kernel hardness and vitreousness are highly associated with physical traits and significantly correlated with technological value and end usage of maize. The parameters are strongly determined by genotype (Radosavljević et al, 2000;Milašinović-Šeremešić et al, 2019). Kernel vitreousness, which refers to the ratio of vitreous (hard) to floury (soft) endosperm, is a major physical trait that influences hardness, post-harvest resistance to insects and fungi, rate of starch digestibility, and semolina yield for food production (Gayral et al, 2015).…”