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Apart from nutritional values functional and sensory properties affect the behavior of food system and its acceptability for consumption during storage. Hence keeping quality of maize flour (HQPM-7) with and without lime treatment(control) was studied in terms of functional (bulk density, pH, swelling capacity, water and oil absorption capacity, least gelation concentration, peroxide value), sensory (appearance, color, taste, texture, mouth feel and overall acceptability) and rolling parameters (water absorption by flour, rolling quality, diameter after baking ) for a period of 6 months under room temperature (25±5°C) in two types of packages viz, LDPE cover (P) and plastic box (B). Physical parameters such as length, breadth and thickness (11.26-10.52 mm, 9.67-9.14 mm, & 4.72-3.95 mm) were reduced in lime treated grains compared to control. Significant increase (p≤0.05) in ash content of lime treated flour (1.67±0.01 g) was observed compared to control (1.5± 0.02 g). Calcium content of lime treated maize flour increased significantly (p≤0.05) from 48 to 136 mg. There is a significant reduction in functional properties of flour after 3 and 2 months irrespective in polyethylene cover and plastic box. The properties like rolling quality, diameter after baking and water uptake by the flour were reduced significantly (p≤0.05) after 4 months of storage in treated and after 1 month in control samples. Sensory scores of roti (dry pan cake) decreased significantly after 3 months of storage with an overall acceptability score of 4.0 and 3.4. In control samples mean taste (3.6), mouth feel (3.8) as well as OAA scores (3.8) decreased after second month. Hence lime treated maize flour with added nutritional benefits is suitable for making rotis of good palatability and can be stored in LDPE covers up to 3 months.Keywords Quality Protein Maize . Rolling quality . Water uptake . Functional qualities . Shelf life . Peroxide value Maize (Zea mays L.) is the third important food crop after rice and wheat, and is a good source of carbohydrates, proteins, fats and some of the important vitamins and minerals. It contributes to various end uses such as poultry feed (51 %), human food (23 %), animal feed (12 %), starch (12 %) and 1 % each for brewery and seed (Parihar et al.

To explore the feasibility of utilization of maize flour in noodle preparation, eight different combinations (T1 to T8) with varied amount of maize flour (MF), refined wheat flour (RWF), rice flour (RF), wheat gluten (WG), soya protein isolate (SPI), kansui (Sodium Carbonates), potato starch (PS) were extruded to standardize good quality noodles. Among various combinations tested, the combination T5 (50 %MF + 30 %RWF + 10 %SPI + 7 %RF + 3 %WG) was rated the best for appearance (8.3) colour (8.25) taste (8.5) elasticity (8.3) with an overall acceptability of 8.2 on a nine point hedonic rating sensory scale. There was no significant difference in normal noodle (NN) and Quality protein maize (QPM) noodle (QN) for T5 with respect to sensory characteristics when compared to control noodle (CN) prepared out of refined wheat flour. The cooked yield was more for maize based noodle (234 g NN and 220 g QN) with lower cooking loss of 7.80 and 7.76 respectively for NN & QN. The nutritional composition of maize noodles revealed that addition of 10 % soya protein isolate had increased the protein content of noodles to the tune of 16.6 and 12.7 % in QN and NN respectively. The soluble (3.18NN, 3.76QN) and insoluble fiber (21.67NN, 21.87QN) contents of both NN & QN was significantly more compared to CN (0.15 and 9.3 g).There was non- significant increase in moisture and peroxide values up to 3 months of storage with high overall acceptable sensory scores (4.0, 4.1, & 4.2 respectively for NN, QN and CN but beyond third month of storage the increase was significant. However the noodles were within the acceptable range up to 6 months of storage with an overall acceptability score of 3.0, 3.4 and 3.2 for NN, QN and CN respectively on a five point hedonic scale.

The present study was conducted to assess the general combining ability effects of parents and specific combining ability effects of hybrids for yield and yield related traits and explore their use in hybrid development. 170 F 1 s generated by crossing thirty four lines with five testers were evaluated. The ratio of sca/gca variance revealed that there was preponderance of non additive gene action in the expression of all the traits under study. Inbred lines viz., MAI 708, MAI 109, MAI 111, MAI 121, Cymt 3 and Cymt 30 were good general combiners for yield and yield attributing characters. Tester CM 500 was high combiner for grain yield. Among the hybrids, MAI 109×MAI 105, MAI 109×CM 202, Cymt 30×NAI 137, Cymt 3×SKV 50 and Cymt 3×CM 202 exhibited highest significant sca effects and high heterosis over checks for yield and yield attributing traits.

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