Enhancing nutritional and grain qualities of two white corn populations for food
2014
Sanchez, M.A.B. | Salazar, A.M. | Pentecostes, K.Z.
The development and commercial release of the high yielding and quality protein maize (QPM) was a crucial step by the government towards food security. One possible way to enhance the adoption of QPM as human food is enhancing its taste by monitoring the level of different starch components and use them in improving the performance of such variety. One hundred S1 families obtained from Population 62 and Population 63 (IPB Var 6) were characterized and grouped into high amylose and high amylopectin. Selected ears in each group were recombined and half-sib families were obtained. Based on analysis, amylose content of Population 62 is 25.35% while Population 63 is 25.44%. Amylopectin content on the other hand for Population 62 is 75.06% and for Population 63 is 74.46%. Sensory evaluation was conducted in order to compare the taste between populations being improved. Result showed that the most acceptable is the 50% IPB Var 6 and 50% Rice blend. Moreover, the blend between 75% Population 62 and 25% Rice is more favored than the blend between 75% IPB Var 6 and 25% Rice. With this high protein quality attributes, corn could now be promoted as a more nutritious food for all-poor and rich alike.
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