Assessment of the nutritive value of Philippine native corn (Zea may L.) varieties
2017
Purificacion, M.V. | Pentecostes, K.Z. | Beltran, A.K.M. | Sanchez, M.A.B. | Rodriguez, F.M. | Laude, T.P.
Landraces or native corn varieties grown at the farmers' field are genetically diverse. This provides opportunity for selection do develop varieties with improve desirable traits, such as grain quality. Proximate composition of 46 Philippine Native corn varieties were analyzed with three replications. Five IPB-bred varieties (IPB Var6, IPB Var 8, IPB Var 9, IPB Var 11, and IPB Var 13) were also analyzed as checks. At alpha = 0.05, the forty-six native corn varieties showed variable responses in their proximate composition. The crude protein content of the native varieties ranged from a low level of 6.12% to a high level of 17.87% and averaged 11.40%. Four varieties with high crude protein and high lysine content were identified: CGUARD-N2 (14.03% crude protein, 0.35% lysine), CGUARD-N9 (13.21% crude protein, 0.38% lysine), CGUARD-N3 (12.15% crude protein, 0.35% lysine), and CGUARD-N14 (11.36% crude protein, 0.36% lysine.) The Starch content of native corn varieties ranged from 48.68% to 87.85% and averaged 66.71%. Five native corn varieties were identified with high level of starch and amylopectine, and the highest observed for CGUARD-N39 (87.85% starch, 71.73% amylopectine). The crude fat, crude fiber and total carbohydrates content ranged from 3.66% to 7.29%, 0.93% to 5.18% and 69.07% to 83.84%, respectively. The energy value of the native corn varieties ranged from 382 kcal/g CGUARD-N41) to 406 kcal/g CGUARD-N15). The average ash content of the native corm varieties was 1.60% varying from 1.23% to 1.91%. The mineral analysis using Flame Atomic Absorption Spectrophotometer (AAS) is still on-going. The variability observed among native corn varieties revealed that the germplasm used are very promising toward genetic improvement of grain quality traits.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил University of the Philippines at Los Baños