Evaluation of nutritional and technological characteristics of selected maize genotypes from the Slovene gene bank
1999
Golob, T. | Plestenjak, A. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
This article includes a complex evaluation of 38 different maize genotypes from the genebank from Department of Agronomy BF in Ljubljana. The content of 34 physiologically and food-technologically important components was analysed: mass of grain, water, ash, protein, fat, starch, apparent and total amylose fractions, SK-fiber, EG-fiber (soluble, insoluble and total), g-tochopherol, fatty acids fractions and fractions of 15 aminoacids. Statistical treatment of the results revealed that the analysed maize genotypes differ in the content of individual parameters. So, the importance of the selection and knowledge of all parameters for the following breading and selection are confirmed. The ranging method of 15 most important parameters gave the best results for the following genotypes: three genotypes of flint, one semiflint and one dent; three of them were selected self bred Lj-lines and two were Slovene genotypes.
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