Comparative analysis of physico-chemical properties and amino acids profile of three tropical maize hybrid cultivars in Nigeria

Babatunde Stephen Oladeji (Department of Food Science and Technology, University of Calabar, Calabar, Nigeria)
Oluwatoyin Ajoke Irinkoyenikan (Food Science and Technology Department, Obafemi Awolowo University, Ile-Ife, Nigeria)
Olasunkanmi Saka Gbadamosi (Food Science and Technology Department, Obafemi Awolowo University, Ile-Ife, Nigeria)
Samson Ishola Ibironke (Food Science and Technology Department, Obafemi Awolowo University, Ile-Ife, Nigeria)
Charles Taiwo Akanbi (Food Science and Technology Department, Obafemi Awolowo University, Ile-Ife, Nigeria)
Kehinde Adekunbi Taiwo (Food Science and Technology Department, Obafemi Awolowo University, Ile-Ife, Nigeria)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 12 September 2016

Abstract

Purpose

The purpose of this study was to compare the physico-chemical properties and amino acid profile of three maize hybrid cultivars grown in Nigeria.

Design/methodology/approach

Two normal maize endosperm varieties, yellow SUWAN-ISR (YNM) and white ART/98/SW05-OB-WC (WNM), and one yellow QPM variety, TZE-POP-DT-STR-QPM (YQPM), were selected for the study. Physico-chemical properties, physical tests, proximate composition analysis, functional properties and characteristics and amino acid profile tests were carried out on the grains using standard methods.

Findings

Protein was significantly higher (p < 0.05) in YQPM (10.49 per cent) than in normal endosperm, YNM (8.83 per cent) and WNM (8.50 per cent). Amino acid profile of the grains revealed that total amino acid of YQPM (94.67 g/100 g of protein) and essential amino acid of YQPM (39.070) were the highest among the three, with highest significantly different value of tryptophan (0.388 g/100 g of protein) at p < 0.05. The cooking quality of YQPM was found to be better than the other two, with highest hydration capacity and increase in volume after cooking (90.8 ± 0.01 g/1000 grains and 147.53 ± 0.02 per cent).

Originality/value

YQPM will be highly beneficial in the tropics, where maize is grown as the major staple food to reduce hunger and malnutrition because of its amino acid balance and its better cooking quality.

Keywords

Citation

Oladeji, B.S., Irinkoyenikan, O.A., Gbadamosi, O.S., Ibironke, S.I., Akanbi, C.T. and Taiwo, K.A. (2016), "Comparative analysis of physico-chemical properties and amino acids profile of three tropical maize hybrid cultivars in Nigeria", Nutrition & Food Science, Vol. 46 No. 5, pp. 695-705. https://doi.org/10.1108/NFS-10-2015-0120

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Publisher

:

Emerald Group Publishing Limited

Copyright © 2016, Emerald Group Publishing Limited

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