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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Main Authors:	Chan Chan, Manuel, Moguel Ordoñez, Yolanda, Gallegos Tintoré, Santiago, Chel Guerrero, Luis, Betancur Ancona, David
Format:	Online
Language:	spa
Published:	Universidad de Sonora 2021
Online Access:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1334
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spelling	biotecnia-article-13342022-05-31T17:38:57Z Chemical and nutritional characterization of quality protein maize (Zea mays L.) varieties developed in Yucatan, Mexico Caracterización química y nutrimental de variedades de maíz (Zea mays L.) de alta calidad de proteína desarrolladas en Yucatán, México Chan Chan, Manuel Moguel Ordoñez, Yolanda Gallegos Tintoré, Santiago Chel Guerrero, Luis Betancur Ancona, David Maize; hybrids; nutritional value; protein quality; minerals Maíz, híbridos, QPM, valor nutrimental, calidad de proteína, minerales 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. La desnutrición es un problema que afecta a las comunidades rurales. El maíz es alimento básico cuya ingesta es esencial para el crecimiento y desarrollo de los infantes. La calidad proteínica del maíz es pobre debido a la deficiencia de aminoácidos como lisina y triptófano, por lo cual, se desarrollaron maíces de calidad de proteína (denominados QPM). Se realizó la caracterización química y nutrimental de los granos de maíz híbrido Sac Béh y Chichén Itzá, determinando la composición químico proximal, los minerales Ca, Fe, K, Mg, Na y P; el perfil de ácidos grasos y de aminoácidos. Se evaluó la calidad de la proteína mediante la digestibilidad “in vitro” y cómputo químico, aminoácido limitante, la puntuación de aminoácidos corregido con digestibilidad de proteínas (PDCAAS), la relación de eficiencia de proteína calculada (c-PER) y el valor biológico (VB). Se demostró un aumento de proteínas y alto contenido de aceite con 7% de lípidos. Se encontró un mayor contenido de ácidos grasos monoinsaturados (MUFA) que saturados (SFA) y se mantuvo el contenido mineral. La calidad de la proteína fue superior con respecto a los predecesores, con mayores niveles de lisina, triptófano, fenilalanina e isoleucina, mayor digestibilidad y el doble de valor biológico. Universidad de Sonora 2021-06-08 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1334 10.18633/biotecnia.v23i2.1334 Biotecnia; Vol. 23 No. 2 (2021): Mayo-Agosto Biotecnia; Vol. 23 Núm. 2 (2021): Mayo-Agosto 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1334/543 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1334/606 Derechos de autor 2021 https://creativecommons.org/licenses/by-nc-sa/4.0
institution	Biotecnia
collection	OJS
language	spa
format	Online
author	Chan Chan, Manuel Moguel Ordoñez, Yolanda Gallegos Tintoré, Santiago Chel Guerrero, Luis Betancur Ancona, David
spellingShingle	Chan Chan, Manuel Moguel Ordoñez, Yolanda Gallegos Tintoré, Santiago Chel Guerrero, Luis Betancur Ancona, David Chemical and nutritional characterization of quality protein maize (Zea mays L.) varieties developed in Yucatan, Mexico
author_facet	Chan Chan, Manuel Moguel Ordoñez, Yolanda Gallegos Tintoré, Santiago Chel Guerrero, Luis Betancur Ancona, David
author_sort	Chan Chan, Manuel
title	Chemical and nutritional characterization of quality protein maize (Zea mays L.) varieties developed in Yucatan, Mexico
title_short	Chemical and nutritional characterization of quality protein maize (Zea mays L.) varieties developed in Yucatan, Mexico
title_full	Chemical and nutritional characterization of quality protein maize (Zea mays L.) varieties developed in Yucatan, Mexico
title_fullStr	Chemical and nutritional characterization of quality protein maize (Zea mays L.) varieties developed in Yucatan, Mexico
title_full_unstemmed	Chemical and nutritional characterization of quality protein maize (Zea mays L.) varieties developed in Yucatan, Mexico
title_sort	chemical and nutritional characterization of quality protein maize (zea mays l.) varieties developed in yucatan, mexico
description	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.
publisher	Universidad de Sonora
publishDate	2021
url	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1334
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Chemical and nutritional characterization of quality protein maize (Zea mays L.) varieties developed in Yucatan, Mexico

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