Protein Nutritional Quality and Consumer Acceptability of Tropical Ghanaian Quality Protein Maize

Ahenkora, Kwaku; Twumasi-Afriyie, S.; Sallah, Peter Yao Kanze; Ofori, Kwadwo

doi:10.1177/156482659902000313

Cited by 20 publications

(17 citation statements)

References 9 publications

(12 reference statements)

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“…However, QPM showed better lysine content (42 g/kg of protein) than normal maize (35 g/kg of protein). Similar higher lysine content of QPM varieties was reported by Ahenkora et al (1999). A range 3.7 to 4.2 g/100 g of protein was reported which was significantly higher than that of normal maize (2.6 to 3.1 g/100 g protein).…”

Section: Introductionsupporting

confidence: 68%

Evaluation of Quality Protein Maize and Drought Tolerant Maize in Far Western Hills of Nepal

Prasai¹,

Sharma²,

Kushwaha³

et al. 2015

Int J Appl Sci Biotechnol

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The coordinated varietal trial of quality protein maize was carried out in research station of regional agricultural research station, Doti during 2011/12 and 2012/13. A total of fourteen entries including standard and local checks were included in the experiment of both years. Out of tested entries of the year 2011/12, S99TLYQ-A produced the highest grain yield (2814 kg/ha) followed by SO3TLYQ-AB-01 (2765 kg/ha) and SO3TLYQ-AB-02 (2293 kg/ha). MSTATC software was used in data analysis. Flowering days, plant height and grain yield due to genotypes was found significant at 1-5% level. Amongst the tested entries include in the experiment of the year 2012/13, S99TLYQ-AB recorded the highest grain yield (6006 kg/ha) followed by SO3TLYQ-AB-01 (5409 kg/ha) and S99TLYQ-A (5330 kg/ha). There was significant difference in flowering days, plant height, ear height and grain yield due to genotypes at 1-5 % level. Combined analysis over year was also carried out. Genotypes SO3TLYQ-AB-01 (4087 kg/ha), S99TLYQ-A (4072 kg/ha) and S99TLYQ-AB (3750 kg/ha) identified as promising genotypes for lower hills and river basin agro-environment of far western hills. Similarly, experiment on selection of drought tolerance maize genotypes was also carried out at this research station during 2011/12 and 2012/13. Total 105 genotypes of maize were planted for selection of drought tolerance maize genotypes during 2011/12 and it was replicated twice. Quantitative and qualitative traits were recorded for screening against drought. Out of the genotypes included in the experiment, Manakamana-4 was found super variety in terms of grain yield (4561 kg/ha), leaf senescence (1) and leaf roll (1). Statistically, plant height, ear height, flowering days and leaf senescence due to genotypes were found significantly different. Total eight genotypes were selected for second year's drought tolerance genotypes selection experiment and were planted in three replications. Out of the eight genotypes included in the experiment, Upahar (6897 kg/ha), TLBRSO7F16 (6216 kg/ha) and BLSBSO7F12 (6215 kg/ha) were found superior in terms of grain yield.Int J Appl Sci Biotechnol, Vol 3(3): 387-391

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Section: Introductionsupporting

confidence: 68%

Evaluation of Quality Protein Maize and Drought Tolerant Maize in Far Western Hills of Nepal

Prasai¹,

Sharma²,

Kushwaha³

et al. 2015

Int J Appl Sci Biotechnol

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“…This is shown in Table 2. The grains with good hydration and lower cooking time are generally preferred for cooking purposes (Ahenkora et al, 1999). The value ranged between 26 and 31 ml.…”

Section: Sedimentationmentioning

confidence: 99%

Soaking and Drying Effect on the Functional Properties of Ogi Produce from Some Selected Maize Varieties

Bolaji¹,

A.O²,

P.A³

2014

AJFST

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This study evaluated the effect of soaking period (12, 24 and 36 hours) and drying temperature (40,50 and 60°C) on the functional properties of Ogi powder produced from four different maize varieties; A5W, A4Y, D1Y and S7Y. The moisture content and drying rate decreased significantly (p< 0.05) with increase in time and drying temperature. There were no significant difference (p>0.05) in Bulk Density, Sedimentation and Swelling Power. The result revealed that sedimentation volumes were not influenced by processing methods while starch damage of the Ogi powders varies from 92.03 to 95.02%. This increased with increase in drying temperature. Ogi powders had least gelation of 8% for all the maize varieties. There were significant differences (p<0.05) in Viscosity, Solubility, Water Absorption Capacities (WAC) and Oil Absorption Capacities (OAC). Ogi powder produced from A4Y variety and soaked for 12 hours exhibited higher WAC values at 50°C. This variety also displayed higher values of water absorption capacity at all temperatures. Solubility, viscosity and swelling power increased with increase in temperature. The viscosity of the Ogi powders pastes ranged from 1200-1794 cps, and 804-1540 at 80 and 30°C, respectively. Ogi powders produced from D1Y and S7Y exhibited higher degree of retrogradation. Differences observed in the functional properties among varieties highlight the possible application of end-product suitability in Ogi powder processing.

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“…In Ghana, QPM varieties were preferred to the local conventional maize in some preparations and were equally accepted in others. 18 In Nigeria, finally, sensory evaluation of stiff porridge prepared from QPM and conventional maize varieties showed no significant difference in flavor, taste, color or overall acceptability. 19 Currently, QPM varieties are being disseminated and promoted in East Africa, 20 but their acceptance among consumers has not yet been studied.…”

Section: Introductionmentioning

confidence: 96%

“…However, having conventional kernel characteristics does not ensure that a variety will have similar or equally acceptable sensory characteristics as conventional maize, necessitating consumer acceptance testing. In Ghana, QPM varieties were preferred to the local conventional maize in some preparations and were equally accepted in others . In Nigeria, finally, sensory evaluation of stiff porridge prepared from QPM and conventional maize varieties showed no significant difference in flavor, taste, color or overall acceptability …”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of quality protein maize (QPM) in East Africa

et al. 2014

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Protein Nutritional Quality and Consumer Acceptability of Tropical Ghanaian Quality Protein Maize

Cited by 20 publications

References 9 publications

Evaluation of Quality Protein Maize and Drought Tolerant Maize in Far Western Hills of Nepal

Evaluation of Quality Protein Maize and Drought Tolerant Maize in Far Western Hills of Nepal

Soaking and Drying Effect on the Functional Properties of Ogi Produce from Some Selected Maize Varieties

Consumer acceptance of quality protein maize (QPM) in East Africa

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