| ARJASR |
Academic Research Journal of
Agricultural Science and Research |
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Vol. 7(1), pp. 14-20, January 2019 Full Length Research Assessment of Proximate Chemical Compositions and Tryptophan Content of Released and Improved Ethiopian Maize Varieties
Girmay Tsegay*, Legesse Shiferaw*, Dinka Mulugeta*
*Agricultural Quality Research Laboratory, Ethiopian Institution of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia. The corresponding author should address to girmaytg7@gmail.com
Accepted 10 January 2019
Maize is an important crop with great use in agriculture, food and other industries. The aim of this study was to evaluate the proximate chemical compositions and tryptophan content of 37 Ethiopian maize varieties. The proximate chemical compositions (ash, moisture, fat, protein, crude fiber and total carbohydrates) of 37 maize varieties was obtained in the range of 0.90% – 1.53%, 8.52% – 12.86%, 4.01% – 5.99%, 7.48% – 11.60%, 1.39% – 2.05%, 67.64% – 74.88% respectively. In general, maize is rich in the chemical composition of carbohydrate and proteins. There was a significant difference in most maize varieties (p < 0.05) in the proximate composition of the 37 maize varieties. The tryptophan profiles of the maize varieties have a significant difference in most maize varieties (p < 0.05). Tryptophan content of maize varieties was found in the range of 0.04 – 0.11%. BHQPY545, BHQPY548, MHQ 138, Melkasa-6 varieties have the criteria of quality protein maize according to the tryptophan contents. Therefore, the chemical composition and tryptophan traits, which could be utilized for various food preparations and selection for breeding purpose. It also shows the utilization of maize and suggests the future strategy for the nutritionist, health advisors and dieticians as to how to make best use of the maize germplasm.
Key Words: Maize variety, Proximate compositions, Tryptophan, Carbohydrate, Proteins
How to cite this article (APA Style): Girmay, T., Legesse, S., Dinka, M. (2019). Assessment of Proximate Chemical Compositions and Tryptophan Content of Released and Improved Ethiopian Maize Varieties. Acad. Res. J. Agri. Sci. Res. 7(1): 14-20 |
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