Nutritive value of the grain of selected maize genotypes (Zea mays L.)
1999
Golob, T. | Plestenjak, A. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
The contents of some physiologically and food-technologically important components were analysed in grain of 90 maize genotypes of defined origin (62 Slovene specific sorts, 13 foreign specific sorts and 15 selected self bred Lj-lines obtained from them). All genotypes are deposited in genetic bank in Department of Agriculture BF in Ljubljana. The content of the following constituents was determined: average mass of grain, water, ash, protein, fat, starch, apparent and total amylose fractions, SK-fiber, EG-fiber (soluble, insoluble and total), and g-tochopherol. Statistical treatment of the results revealed that the studied maize genotypes differ in the contents of the individual parameters and so a wide applicability is shown. Physiologically the most interesting genotypes are samples with high content of protein (15,5%), soluble fibre (3,0%) and amylose (30%). From the food-technology point of view the most interesting maize genotypes with high content of starch (80,0%) or maize oil (5,0%) are selected.
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Эту запись предоставил University of Ljubljana