Nutritional quality of maize as a food is determined composition of its proteins and the present starches, this will be greater to the extent that the supply of essential amino acids and starches have an adequate concentration. In this research the physical, chemical and biological characterization of the maize (Zea mays) variety FR-28, harvested at the Institute of Horticultural Research "Liliana Dimitrova" was carried out. The moisture content, ashes, proteins, ethereal extract, starch, as well as the physical properties of the grain were obtained from M-FR28 and the biological characteristics of germination and grain fraction were studied. The grain present physical properties favorable for milling industry. The anatomical characteristic the grains presents a 11.82 ±0.82 % of germen 86.03 ± 2.90 % of endosperm and 2.150 ± 0.18 % of epicarp. So, maize shown moisture content was 12.48 ± 1.4%, protein 9.90 ± 1.02%, starch 70 ± 0.91%, ash 1.37 ± 0.15% and ethereal extract 4.80 ± 0.02%. The amount of sprouted grains was higher that 95%, indicating a good viability of germ. These findings contribute to determinate the conditions of processing from maize applied in agricultural and foods production.
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