Grain properties of yellow and red kernel maize hybrids from Serbia

Nikolić, Valentina; Božinović, Sofija; Vančetović, Jelena; Radosavljević, Milica; Žilić, Slađana

doi:10.5937/selsem2002007n

Cited by 6 publications

(4 citation statements)

References 13 publications

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“…inbred lines, some of which may be used in the breeding processes to get high-oil hybrids, in contrast to standard maize hybrids that are commercially used in flour production. The basic chemical composition of the analyzed wholegrain maize flours is mainly in accordance with previously published findings (Milašinović-Šeremešić et al, 2019;Nikolić, Božinović, Vančetović, Radosavljević Žilić, 2020). Maize protein solubility is an important functional characteristic that affects both the nutritional value and the utilizable value of maize grains.…”

Section: O N L I N E F I R S Tsupporting

confidence: 88%

Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines

Nikolić¹,

Simić²,

Žilić³

et al. 2023

Food & Feed Res

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The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production. The maize inbreds, including seven standard yellow, two QPM (quality protein maize) and two lines for red kernel hybrids, were grown in the experimental field of the Maize Research Institute at the location of Zemun Polje, Serbia. Wholegrain maize flour was got by grinding the maize grain in a laboratory mill. The assessment of the chemical composition and content of certain bioactive compounds, as well as the total antioxidant capacity, was conducted using standard laboratory procedures. The highest starch content (73.73%) was determined in line L8, while line L10 had the highest protein content (12.82%). Among soluble proteins, the a-zein fraction was dominant in most of the lines, ranging from 0.92% to 3.57%. The highest content of total fibres (NDF) was determined in red kernel line L9 (15.77%). Line L8 was the richest in total carotenoids (21.08 mg bCE/g d.m.), while line L7 had the highest total antioxidant capacity (34.30 mmol Trolox/kg d.m.), which can be explained by the presence of anthocyanins in the red grain. Line L1 had the highest content of total sugars (3.36%), and line L4 had the lowest (1.44%). Most of the samples of inbred lines investigated in this study showed good quality parameters regarding chemical composition and bioactive properties. The obtained results may provide some valuable guidelines needed in the following stages of maize breeding and open up various possibilities for the utilization of wholegrain maize flour in the food industry.

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Section: O N L I N E F I R S Tsupporting

confidence: 88%

Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines

Nikolić¹,

Simić²,

Žilić³

et al. 2023

Food & Feed Res

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“…All three axes cumulatively captured 79 .690% of the variability (Tables 4 and 5) . Depending on the genetic background and environmental conditions during the production, maize grain, on average, contains 54 -74% starch, 8 -14% protein, 3 -6% oil, and 1 .5 -3% crude fiber (Eckoff et al ., 2009, Nikolić et al ., 2020 . PC analysis for the basic chemical composition of the kernel showed that the examined hybrids which were grown in 2013 (5) stood out for their extremely low total protein content (extremely negative values of the PCA1 score) (Figure 4a) .…”

Section: Resultsmentioning

confidence: 99%

The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research

Nikolić¹,

Babić²,

Kravić³

et al. 2021

Selekcija i semenarstvo

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In the process of hybrid maize breeding, the greatest attention is directed towards increasing the level and stability of the yield, while grain quality is of secondary importance. The very principles of hybrid breeding, as well as the economic aspects and competition between different breeding companies, have led to an enormous narrowing of the genetic basis of commercial maize hybrids. Concurrently, there is usually a small number of often related hybrids of similar technological and nutritional quality present on the market. Six best-selling ZP maize hybrids in the previous ten years were chosen as the subject of this study. In the period from 2009-2018, both the yield components and parameters of technological and nutritional quality of the grain were studied. It was found that the examined parameters varied a lot in different years of production and that some parameters were more influenced by genotype (number of kernel rows per ear, portion of pericarp, and crude fiber content) while others were more influenced by the environment (kernel weight per ear, total protein, starch, and oil content, respectively). The amount and the distribution of precipitation during the vegetative period affected not only the yield components i .e. grain yield but also the technological quality parameters and nutritional properties of the grain. Based on the observed parental components, it is evident that they are related hybrids that, despite the high genotype by environment interactions, consequently have similar parameters of technological quality and nutritional composition. The imperative is to develop special breeding programs aiming to create both the starting material and parental components to provide hybrids of improved technological quality and nutritional properties on the market. In that way, the needs of the processing industry for raw materials of certain characteristics can be met.

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“…A significant hybrid x year interaction is found for all kernel characteristics (Harrelson et al 2019). Correlation between kernel properties depends on genotype, environment, and analysis technique in a laboratory (Nikolic et al 2020).…”

Section: Correlation Between Kernel Morphology and Corn Flour Fractionsmentioning

confidence: 89%

Variability of kernel morphological and flour physicochemical properties in tropical dent corn hybrids

HUMAM¹,

Suwarno²,

Azrai³

et al. 2023

Biodiversitas

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Abstract. Humam BK, Suwarno WB, Azrai M, Makkulawu AT, Efendi R. 2023. Variability of kernel morphological and flour physicochemical properties in tropical dent corn hybrids. Biodiversitas 24: 1600-1609. Corn is an important crop worldwide for food, feed, and industry. The aims of this study were to study kernel morphological and corn flour physicochemical properties and hybrids selection according to nutritional values for food industries. Plant materials were 15 test hybrids and four check varieties, namely RK457, RK57, BISI18, and NASA29. Kernel morphological and corn flour physicochemical variations are influenced by kernel type. All dent hybrids had 40/0 mesh corn flour yielded significantly higher compared to NASA29. °Dent scores were negatively correlated to 40/0 mesh corn flour yields. The total and soluble carbohydrates of dent corn flour hybrids are significantly higher compared to semi-dent and semi-flint corn flour hybrids. According to corn flour nutritional values in polygon GT biplot analysis, dent hybrids had relatively high starch, total carbohydrate, and soluble carbohydrate contents. Semi-dent hybrids had relatively high moisture, crude protein, and total ash contents. Semi-flint hybrid had relatively high crude fat and crude fiber contents. Cluster-2 was dominated by dent hybrids according to the fuzzy clustering method and selected as potential hybrids. MSM53 was the female parent of dent hybrids in cluster-2. Potential hybrids could be evaluated further by corn flour functional properties analysis.

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Grain properties of yellow and red kernel maize hybrids from Serbia

Cited by 6 publications

References 13 publications

Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines

Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines

The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research

Variability of kernel morphological and flour physicochemical properties in tropical dent corn hybrids

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