Qualitative and quantitative genetic variation for oil content in several maize genotypes
1999
Khalil, I.A. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Agricultural Chemistry) | Rahman, H.
Certified seed of 10 maize (Zea Mays L.) cultivars were evaluated for seed weight, protein and oil content and the fatty acid profile. It was found that wide variations exist among the cultivars for these traits. Protein content varied from 7.2 to 10.1%. The oil percentage of the flour ranged from 3.8 in Ev. 6088 to 6.4% in Shaheen. Kisan and Dehqan were also oil-rich cultivars containing about 6.0% stearic (18:0), oleic (18:1) and linoleic (18:2) acids. Dehqan and Sarhad contained more linoleic acid as compared to other cultivars. The oil of Swabi white was particularly rich in oleic acid. Corn oil was found better than cotton seed and rape-seed (canola) oils. Further selection is needed to improve edible oil content in the promising varieties.
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