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Cereal Research Communications

, Volume 43, Issue 2, pp 295–306 | Cite as

Physical Properties and Chemical Characterization of Macro- and Micro-Nutriments of Elite Blue Maize Hybrids (Zea mays L.)

  • D. A. Urias-Lugo
  • J. B. HerediaEmail author
  • J. B. Valdez-Torres
  • M. D. Muy-Rangel
  • S. O. Serna-Saldivar
  • S. García-Lara
Quality and Utilization

Abstract

Five elite blue maize hybrids and two blue maize landraces were evaluated for various quality characteristics. Hybrids showed physical characteristics demanded by dry-millers and tortilla processors: above 290 g in one hundred-kernel weight test, higher test weight (76.1–78.5 kg hl−1) and lower flotation index (22–61%). Hybrid maize 613 × 27 (9.9%) and 611 × 8 (9.5%) contained the highest protein. Potassium, magnesium, manganese and zinc contents of hybrid maize were higher than landraces by 15, 30, 55 and 41%, respectively. Nutrimental profile showed linoleic acid contents above 50% in 503 × 67, 613 × 27 and 611 × 8 hybrid samples. Lysine levels of landraces and hybrids 503 × 67 (33.9 g kg−1 protein) and 631 × 27 (31.7 g kg−1 protein) were higher than reported for regular white corn (27 g kg−1 protein), as well as the highest tryptophan levels for Chalqueno (6.0 g kg−1 protein) and hybrid 503 × 67 (6.9 g kg−1 protein). Highest protein quality based on its digestibility was found in hybrid 503 × 67. Results indicated that elite blue maize hybrids could be an important source of nutrimental compounds with potential for functional food industries.

Keywords

blue maize hybrid maize landraces nutriments 

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© Akadémiai Kiadó, Budapest 2015

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • D. A. Urias-Lugo
    • 1
  • J. B. Heredia
    • 1
    Email author
  • J. B. Valdez-Torres
    • 1
  • M. D. Muy-Rangel
    • 1
  • S. O. Serna-Saldivar
    • 2
  • S. García-Lara
    • 2
  1. 1.Ciencia y Tecnología de AlimentosCentro de Investigación en Alimentación y DesarrolloCuliacánMéxico
  2. 2.Escuela de Biotecnología y AlimentosCentro de Biotecnología FEMSA. Tecnológico de MonterreyNuevoMéxico

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