Chemical and nutritional characterization of quality protein maize (Zea mays L.) varieties developed in Yucatan, Mexico
Malnutrition is a problem that affects rural communities in worldwide. Maize is a food whose intake and nutritional quality is essential for the growth and development of infants. Maize protein quality is poor due to amino acid deficiencies such as lysine and tryptophan. Therefore, so-called quality...
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| Główni autorzy: | , , , , |
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| Format: | Online |
| Język: | spa |
| Wydane: |
Universidad de Sonora
2021
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| Dostęp online: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1334 |
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| Streszczenie: | Malnutrition is a problem that affects rural communities in worldwide. Maize is a food whose intake and nutritional quality is essential for the growth and development of infants. Maize protein quality is poor due to amino acid deficiencies such as lysine and tryptophan. Therefore, so-called quality protein maize (QPM) have been developed. Chemical and nutritional characterization of the Sac Béh and Chichén Itzá maize hybrids was performed. The proximal analysis, minerals Ca, Fe, K, Mg, Na and P, fatty acid and amino acid profiles were determined. Protein quality was also evaluated by determination of in vitro digestibility and chemical score, limiting amino acid, protein digestibility-corrected amino acid score (PDCAAS), calculated protein efficiency ratio (c-PER), and the biological value (BV). In hybrid varieties, an increase in protein was demonstrated. They were high oil corn (HOC) with 7% of lipids. A higher content of monounsaturated fatty acids (MUFA) than saturated fatty acids (SFA) was found with an improvement in the quality of the oil and the mineral content was maintained. The protein quality was superior with respect to the native predecessors, with higher levels of lysine, tryptophan, phenylalanine and isoleucine, with greater digestibility and the biological value was doubled. |
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