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Neither legume nor cereal alone can meet all the nutrient needs of the body to prevent hidden hunger including bone health and development except when both complement and supplement each other. This study aimed at investigating the nutritional and acceptability changes of "moi-moi" from cowpea partially substituted with yellow maize in the ratios of 95: 5, 90: 10 and 80: 20%. The "moi-moi" produced with 100% cowpea served as control. Proximate, mineral, vitamin and physicochemical composition were investigated on both substituted and control with standard methods while sensory characteristics were evaluated subjectively with 20 untrained panellists. With increasing substitution levels of yellow maize, there were significant (p<0.05) decrease (lower than the control) in moisture (47.27-32.37%), crude protein (20.09-18.94%), and fat (10.02-8.66%). While ash content (1.45-1.73%), crude fibre (1.38-1.46%) and carbohydrate (18.86-36.85%) increased more than the control. Vitamin A (1.39-1.82 µg/100g) increased significantly (p<0.05) more than the control while vitamin C (0.06-0.04 mg/100g had no significant decrease. Mineral contents increased significantly (p<0.05) from 17.30-19.06 mg/100g, 12.44-13.43 mg/100g and 7.48-9.42 mg/100g for calcium, magnesium and phosphorous respectively more than their respective controls. The pH (6.12-6.00) and colour intensity (0.12-0.15) decreased significantly (p<0.05) lower than their respective controls. Acceptability decreased with yellow maize substitution level increase. The "moi-moi" produced with 100% cowpea had the best organoleptic properties (7.80) followed by 5% yellow maize substitution (6.85). Nutrient composition, calcium to phosphorous ratio, negative correlation of vitamin C with minerals and acceptability changed with increasing yellow maize substitution for all the substituted samples. [ABSTRACT FROM AUTHOR]

Soil acidity is one of the most important constraints to maize production in Angola, where both yellow and white maize is essential for food and feed requirements. In this study, four yellow acid soil tolerant donor lines from the International Maize and Wheat Improvement Centre (CIMMYT)—Colombia were crossed with ten yellow elite lines adapted to the mid-altitude climatic conditions developed by CIMMYT—Zimbabwe, in order to identify donor lines, which can be potential sources of acid tolerance genes in breeding programs in Angola and within the mid-altitude climatic zones. The two groups of parents were crossed using a line by tester mating design, yielding 36 crosses with sufficient seed, which were evaluated alongside six acid tolerant commercial hybrids, during the 2014–16 cropping seasons at nine sites, representing acid and non-acid soils in Angola and Zimbabwe. A significant (p < 0.05) line and line × tester effect for grain yield performance was observed across acid and non-acid conditions. Acid tolerance donor lines CY3 and CY1 showed the highest positive GCA effects for grain yield. In addition, crosses involving these two donor lines had the best yielding ability and stability under both acid and non-acid conditions. For instance, the crosses CH142464 (ZY2 × CY3) and, CH142447 (ZY2 × CY1) were the best combinations for grain yield performance under both acid and non-acid soil conditions, and were stable compared to the commercial check hybrids. Crosses involving the acid tolerant donor lines mostly flowered earlier than the commercial checks. Overall, the data showed the potential of tropically-adapted exotic yellow maize acid tolerance donor lines in improving productivity of sub-tropical maize under both low-pH and well-managed soil conditions. [ABSTRACT FROM AUTHOR]

This work aimed to formulate adequate weaning food with acceptable protein and mineral contents from yellow maize and red millet enriched with pretreated Parkia biglobosa (PB). PB seeds were boiled to facilitate dehulling. The dehulled seeds were divided into different portions, which were respectively fermented (3 and 6 days), oven roasted (175 °C for 20 and 40 min), and microwaved (450 W for 15 and 30 min). Maize and millet flours used as control samples, were respectively mixed (1:1 w/w) with pretreated PB seed flours, to constitute fourteen formulations. These formulations were analyzed for their proximate, mineral compositions, physical and functional properties, total phenolic content and antioxidant activity. There was significant increase in protein, carbohydrate and lipid contents for formulations made with PB roasted in oven (175 °C, 40 min) and in microwave (450 W, 30 min). Protein content of all formulated infant flours was above 15 g/100 g DW recommended value for infant complementary foods. The highest energy value (485.09 kcal) was obtained with the formula maize and P. biglobosa oven roasted at 175 °C for 40 min. The formulated flours have the required values of K, P, Ca, Mg and Na as recommended by the WHO. Formulations made with pre-fermented PB exhibited the highest swelling capacity (173.43%), water holding capacity (230.85 %), total phenolic content (48.32 mg GAE/g) and antioxidant activity (95.78%). Their least gelation concentration values decreased compared to the sample added with untreated PB. With a maximum value of 10.25, titratable acidity increased with roasting time while the pH value decreased. Porosity decreased with processing time. The value of the Hausner ratio (HR

The study evaluated properties pap (gruel/porridge) produced from fermented yellow maize starch and red kidney bean. Specifically, this study determined: proximate and energy content of the pap; functional properties of the pap; mineral composition of the pap; the antinutritional composition of the pap and sensory evaluation of the pap. The fermented yellow maize starch and red kidney bean flour were mixed at the ratio of 90:10, 80:20, 70:30 and 60:40 respectively with 100:0 serving as control. The formulated samples were analyzed using mean, standard deviation and analysis of variance (ANOVA). Twenty panelists were involved in the sensory evaluation. A 9-point hedonic scale was used to collect data on the sensory properties of the samples. Results of proximate analysis showed that the values were significantly different (P <0.05). Yellow maize fortified with red kidney bean at a ratio of 60:40 had the highest protein (25.80%), ash (1.84%), fibre (2.98%), fat (4.46%), energy (348.69Kcal) and lowest carbohydrate content (51.50%). Among all the samples analyzed, 60:40 had the highest copper, calcium, iron, zinc, and magnesium content. Antinutrient results showed that maize fortified with red kidney bean (60:40) had the highest value of tannin, phytate, saponin, trypsin inhibitor and hemagglutinin. Results of functional properties showed that except for water absorption capacity (WAC), that there was a decrease upon the addition of red kidney bean in the swelling capacity and bulk density of the sample. The values for appearance, taste, consistency for pap made maize pap fortified with 40 % red kidney bean flour were 6.65, 4.50 and 4.30 respectively. Sensory results showed that pap fortified with red kidney bean at the ratio of 60:40 was not accepted by the panelist. [ABSTRACT FROM AUTHOR]

The risk of resistance development and adverse effects on human health and the environment has increased in the last decade. Furthermore, many antifungal agents fail to inhibit the pathogenesis of azole-resistant Aspergillus flavus. In this report, we isolated and identified azole-resistant A. flavus isolates from two sources of maize (white and yellow maize). The susceptibilities of Aspergillus flavus isolates were investigated by conventional antifungals such as Terbinfine, Fluconazole, Ketoconazole, Voricazole, Amphotericin, and Nystatin. Then zinc oxide nanoparticles associated with Chlorella vulgaris, which are synthesized by using the precipitation method, were examined against isolated fungi. The results showed that twelve species of white corn were isolated out of fifty isolates, while the number of isolates from the yellow corn source was only four. Interestingly, the following antifungals have an impact effect against azole-resistant A. flavus isolates: the inhibition zones of ketoconazole, voricazole, and terbinafine were 40 mm, 20 mm, and 12 mm, respectively, while the remaining antifungal agents have no effect. Similarly, the inhibition zones of the following antifungal agents were as follows: 41 mm for Terbinfine, 13 mm for Voricazole, and 11 mm for Ketoconazole against Aspergillus flavus that was isolated from yellow corn. The physiochemical characterization of zinc oxide nanoparticles provides evidence that ZnO-NPs associate with Chlorella vulgaris and have been fabricated by the precipitation method with a diameter of 25 nm. The zinc oxide nanoparticle was then used to isolate azole-resistant A. flavus, and the results show that ZnO-NPs have an effect on azole-resistant A. flavus isolation. The inhibition zone of zinc oxide nanoparticles against A. flavus (that was isolated from white corn) was 50 mm with an MIC of 50 mg/mL, while the inhibition zone of zinc oxide nanoparticles against Azole-resistant A. flavus isolated from yellow corn was 14 nm with an MIC of 25 mg/mL, which indicated that zinc oxide nanoparticles gave a better result against Azole-resistant A. flavus isolated from maize. [ABSTRACT FROM AUTHOR]

Undernutrition is prevalent in developing regions, particularly sub-Saharan Africa (SSA), especially among children under five. Biofortification of staple crops and using indigenous and traditional crops could be an affordable and sustainable strategy together with other existing strategies to reduce undernutrition. This study aimed to determine the effect of adding bambara groundnut (BGN) on the physical quality, nutritional composition and consumer acceptability of a provitamin A-biofortified maize (PVABM) complementary instant porridge. The PVABM flour was substituted with flour of either red or brown BGN variety at 0, 10, 20 and 30% (w/w) levels. The composite flours were used to make an instantized complementary porridge. The physical quality (texture, color, water absorption capacity (WAC), solubility index (SI) and swelling volume (SV)) of the grains and the composite complementary instant porridges were assessed. Nutritional analysis was conducted using standard AOAC methods. A 55-member consumer panel evaluated the acceptability of the porridge samples using a nine-point hedonic scale. The firmness, WAC, SI and SV decreased with increasing concentration of flour of either of the BGN varieties. The decrease in SV would positively affect the porridge quality as nutrient density and viscosity decreased. The protein, fat, fiber and total mineral (ash) content of the porridges increased with an increase in either BGN variety. There was no significant difference (p > 0.05) in the overall acceptability of the BGN–PVABM composite porridge samples and the porridge without BGN (control). The improved nutritional composition and positive consumer acceptability of BGN–PVABM are encouraging as consumption could contribute to the alleviation of nutrient deficiencies, including protein-energy malnutrition and mineral deficiencies, especially in SSA. [ABSTRACT FROM AUTHOR]

The main phenolic derivatives and antioxidant capacity of ninety-three yellow maize varieties were investigated, together with their color parameters. Sixteen phenolics were identified in the free extract by UPLC-ESI-MS/MS, N′, N ″-diferuloyl putrescine and N ′ , N ″-dicoumaryl spermidine were the major phenolic derivatives. Fourteen phenolic compounds were found in the bound extract, with trans - p -coumaric acid, trans- and cis- ferulic acid being the predominant phenolic acids. The orange-yellow maize varieties presented the highest total phenolic content (TPC) and total flavonoid content (TFC), along with significantly higher antioxidant potential. Correlation analysis showed that b* value (corresponding to yellow degree) was positively correlated with the total carotenoid content (TCC), phenolic content, and antioxidant capacity (p < 0.05). Through Hierarchical Clustering Analysis (HCA), the 93 maize varieties could be divided into three categories according to b* value and antioxidant activity. The heatmap visualization further underscored the component differences across various varieties, unveiling the intricate phytochemical profiles of these maize varieties. [Display omitted] • Totally 30 phytochemicals were identified in 93 yellow maize varieties. • Trans - p -coumaric acid, Trans- and cis- ferulic acid were major antioxidant components. • Multivariate and metabolomics were combined to analyze 93 maize varieties. • b* value was positively correlated with TCC and antioxidant capacity of yellow maize. [ABSTRACT FROM AUTHOR]

Summary: Composite flours were prepared from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) and oyster mushroom (Pleurotus ostreatus) powder in the ratio of 80:20:0; 75:20:5; 70:20:10; 65:20:15 and 60:20:20, respectively to produce the cereal‐based breakfast product coded as YSB, SMB, TMB, PMB and OMB with YSB as the control. The breakfast cereals were produced by hydration and toasting of yellow maize and sesame to 160°C for 25 min and blended together with oven‐dried and packaged oyster mushroom. The developed products were analysed for proximate, vitamins, minerals and sensory properties. The proximate composition (%) of different blends ranged as moisture (4.07–7.08), ash (3.09–2.28), crude fat (16.04–12.83), crude fibre (4.30–8.22), protein (16.14–22.54), carbohydrate (56.34–47.04) and energy (434.34–393.83 Kcal). Vitamin A (7.99–5.98 mg/100 g), vitamin B1 (0.08–0.42 mg/100 g), vitamin B2 (0.06–0.15 mg/100 g), vitamin B3 (1.91–4.52 mg/100 g) and vitamin C (3.55–3.32 mg/100 g) were u while minerals (mg/100 g) were calcium (75.31–58.02), potassium (0.65–4.01), magnesium (12.25–12.62), iron (1.21–4.15) and zinc (0.40–1.32). Sensory scores revealed that the cereal‐based breakfast product were acceptable to the panellist with oyster mushroom supplementation up to 10%. [ABSTRACT FROM AUTHOR]

Abstract Traditional complementary foods are mainly starchy foods with limiting nutrient quality and can be fortified using protein rich crops like almond seed. This research thus aimed at investigating the nutritional quality of the formulated complementary diet from locally available almond seeds (Prunus amygdalus), high quality protein (QPM) and yellow maize after blending into flours. The proximate and amino acid compositions, in vitro protein qualities and functional properties of the blended flours were determined using standard methods. The in vivo studies involved feeding the weanling Wister albino rats with blended flours and commercial Cerelac (control), followed by hematological and histopathological determinations, while sensory attributes were evaluated by the semi-trained panelists. The protein contents of the flour blends (24–28%) were significantly (p

Legumes play a very important nutritional role in the diet of millions of the populace around the world as major sources of protein and minerals (FAO, 2016). In developed countries, plant proteins are now considered as important component than major nutrients. The aim of this study is to produce ‘kangu’ from bambara nut and maize composite flour. This study examined the chemical properties of ‘Kangu,’ a value added snack produced using composite flour of Bambara groundnut and maize. Four composite flours were prepared by homogenously mixing Bambara flour and maize flour in the proportions of 90:10, 80:20, 70:30, and 60:40 and evaluated for functional properties and chemical composition. Valueadded snacks produced were evaluated for colour properties, water absorption ability and sensory acceptability using 100% Bambara flour as a control. The loose bulk density, packed bulk density, dispersibility, water and oil absorption of the composite flour increased when compared with 100% Bambara flour. At 70°C, 80°C and 90°C, the swelling power of composite flour was nearly the same, with only a little differential at 50°C, and 60°C. The moisture content, ash, fat and crude fibre of the composite flours significantly increased when compared to 100% Bambara flour with the exception of protein and carbohydrate. Sensory evaluation by semi-trained panelist indicated consumer acceptability. However, the sample that contained 60% Bambara flour and 40% maize flour scored the highest for crunchiness, taste and overall acceptability, while 100% Bambara flour scored the highest for appearance and colour. Composite flour with 30% maize substitution absorbed the highest moisture (0.76 g) among other stored snacks. Maize is rich in the amino acid methionine and deficient in lysine which is readily available in bambara groundnut, where as methionine is limited in bambara nut, this suggested that products from bambara and maize flour should be encourage so as to solve the problem of malnutrition. [ABSTRACT FROM AUTHOR]

Maize is one of the world's most important staple crops, yet various pests and diseases impede its optimal production. Philippine maize downy mildew disease (PDM) caused by Peronosclerospora philippinensis (Weston) Shaw is one of the most devastating diseases in corn-growing areas in Asia. Breeding for resistant varieties is the most cost-effective and environmentally safe alternative for controlling the disease. In this study, we evaluated the resistance responses of yellow maize inbreds and hybrids against PDM to select promising genotypes for genetic analysis and varietal improvement. Resistance trials under greenhouse conditions were conducted to investigate the PDM resistance response of 14 selected CIMMYT lines (CMLs) and IPB Var 6 (susceptible check) to select potential parents prior to hybridization. CML 431 and CML 452 were identified to have significantly low disease incidence among the test genotypes. Subsequently, disease evaluation of the two inbred lines with putative DM resistance, four experimental hybrids derived from these inbred lines, and checks was performed in the field. Across three validation trials, inbred CML 431, and hybrid CML 452 × CML 431 showed degrees of resistance to PDM. This study's findings enabled the identification of resistant lines to downy mildew for the generation of mapping populations for genetic association studies, as well as the establishment of experimental units for transcriptomics research. • Two yellow maize inbred lines (CML 431 and CML 452) were found to be resistant to Peronosclerospora philippinensis at greenhouse conditions. • One elite yellow maize line (CML 431) and hybrid cross (CML 431 x CML 452) showed degrees of resistance to Philippine downy mildew for three trials at field conditions with high disease pressure. • This study's findings enabled the identification of resistant lines to downy mildew caused by P. philippinensis for the generation of mapping populations for genetic association studies, as well as the establishment of experimental units for transcriptomics research. [ABSTRACT FROM AUTHOR]

Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study evaluated the chemical, carotenoid composition, and retention of PVA, the phytic acid content in ogi powder, and the sensory perception of ogi porridge produced traditionally from the three novel PVA maize genotypes (PVA SYN HGAC0 Maize 1; PVA SYN HGBC0 Maize 2; and PVA SYN HGBC1 Maize 3) and one yellow maize variety (control). Chemical composition analyses showed significant differences (p < 0.05) in all parameters. The PVA ranged from 5.96 to 8.43 μg/g in Maize 2 and 3 before processing while the true percentage retention after processing into ogi powder ranged from 20.25 to 37.54% in Maize 1 and 2, respectively. In addition, there was a reduction in the phytate content of ogi powder, and Maize 2 contained the lowest (2.78 mg/g from 4.09 mg/g). Maize 2 genotype had the highest vitamin A contribution; it can meet 18.3% of the vitamin A requirements in children while in adult males and females (>19 years), 6.2 and 7.7%, respectively. Sensory evaluation showed that the ogi 3 porridge (Maize 3) was the most acceptable, followed by Maize 2. In conclusion, Maize 2 had the highest PVA, true retention of carotenoid, vitamin A contributions, and the second most acceptable ogi porridge with the lowest phytate content.

Yellow maize is natural source of provitamin A components. However, the provitamin A carotenoids are known to degrade fast as a result of oxidation and isomerization due to exposure to heat and oxygen during storage. Keeping this in view, here, we evaluated the provitamin A carotenoids in maize stored under different storage conditions. For this purpose, F2 grains of six hybrids consisting of two provitamin A rich, two QPM and two normal maize were stored in earthen pot, aluminium box, cotton cloth and jute bag for a period of 6 months under ambient temperature and carotenoid components were estimated at monthly interval. Provitamin A components are found to reduce significantly within two to six months under various storage conditions. However, the samples stored in aluminium box exhibited least degradation of ß-carotene (73%) and ß-cryptoxanthin (81%), whereas those stored in earthen pot exhibited highest degradation of ß-carotene (86%) and ß-cryptoxanthin (90%), after six months of storage. The provitamin A rich hybrids especially APH27 retained highest concentration of provitamin A carotenoids after six months of storage. The least losses observed in the samples stored in aluminium box may be attributed to reduced oxidation and least light penetration. [ABSTRACT FROM AUTHOR]

This study evaluated the bioactive components, enzymes inhibitory and antioxidant activities of biofortified yellow maize (YM) and cowpea (CP) composite biscuits. Composites of YM and CP, mixed at the ratios of 100:0 (YM); 75:25 (YMCP-1); 50:50 (YMCP-2); 25:75 (YMCP-3) and 0:100 (CP), were used to bake composite biscuits designated YM-B, YMCP-1B, YMCP-2B, YMCP-3B and CP-B, respectively. Refined wheat flour (WT) served as the control biscuit (WT-B). The bioactive components (total carotenoids, total phenolics, tannins, total flavonoids and total saponins), enzymes (pancreatic lipase, a-amylase, a-glucosidase) inhibitory and antioxidant (ABTS*+, DPPH* scavenging and reducing power) activities of the flours and biscuits were determined. Total carotenoids content increased significantly (p < 0.05) with increasing proportion of YM, while total phenolics, tannins, total flavonoids and saponins contents, enzymes inhibitory and antioxidant activities increased with increasing proportion of CP in the composite flours and biscuits. Among the composite biscuits, YMCP-3B had the strongest (p < 0.05) enzymes inhibitory and antioxidant activities. The composite biscuits, especially YMCP-3B, may serve as functional biscuits for retarding the rate of fatty acids and glucose formation, and mitigating oxidative stress, which represent a clinical strategy for managing obesity and type 2 diabetes. [ABSTRACT FROM AUTHOR]

Seventeen yellow inbred lines of maize were crossed with two yellow inbred testers Gm1002 and Gm 1021 to produce 38 hybrids during summer of 2016 at Gemmeiza research station. In summer seasons of 2017 the 38 hybrids and two checks were evaluated at two locations; Gemmeiza and sids research stations. The rustles of these studies might be summarized as follows, locations mean square were highly significant for all studied traits under combined data. The additive and additive x additive gene actions played more important role in the inheritance of for plant height and ear length from combined data, while, the non- additive gene action was more important for days to 50% silking, ear height, ear diameter and grain yield at Gemmeiza, Sids and the combined analysis. The results indicated that grain yield for inbred lines (Gm 23, 45, 46 and 53) had desirable positive and significant GCA (g^i). Two crosses namely (Gm 24x Gm 1021) (36.5 ard./fed.) and (Gm 46x Gm 1021) (35.4 ard./fed.) had desirable significant superiority percentage for grain yield compared with the best check hybrid, Sc 168 (32.1 ard./ fed.). [ABSTRACT FROM AUTHOR]

Fifteen yellow inbred lines of maize were crossed with three yellow inbred testers Gz664, Gm 6061 and Gm 6042 to produce 45 hybrids during summer, 2015 at Gemmeiza Research Station. In summer season, 2016 the 45 hybrids and the three checks were evaluated under two locations i.e Gemmeiza and Nubaria Research Stations. The rustles of these studies can be summered that: mean squares of crosses and their partitions (lines, testers and lines x testers) showed highly significant for all traits under this study except, crosses, line, tester and line x tester mean squares for ear length and ear diameter under two locations. The additive and additive x additive gene actions played more important in the inheritance of ear length at Nub. Location and ear diameter at both locations, Non- additive gene effects played an important role in the inheritance of days to 50% silking, plant and ear heights and grain yield at both locations and ear length at Gemmeiza location. Regarding Gm 17 had negative and significant GCA effect in Gemmeiza location for plant and ear heights and positively significant for grain yield in both locations, For Gm 19 which had positively significant GCA effect for grain yield in both locations Gm 37 had negatively significant GCA effect for days to 50 % silking in both locations and positive and significant GCA effect for grain yield in both locations. For grain yield, the three crosses (Gm17 x Gm 6061), (Gm22 x Gm 6042) and (Gm36 x Gm 6042) had positively highly significant SCA effects in both locations. [ABSTRACT FROM AUTHOR]

Yellow maize kernels were subjected to supercritical carbon dioxide (SC-CO) extraction to obtain a lutein-rich extract with potential nutraceutical properties. SC-CO extraction parameters (pressure and temperature) were optimized by employing a full-factorial (3) design of experiments and response surface methodology, based on yield of lutein, antioxidant activity, and ω-6/ω-3 fatty acid ratio of the extracts. A Chrastil equation was also developed for predicting the solubility of lutein in SC-CO under different extraction conditions. The optimized extraction condition was obtained at 500 bar, 70 °C for 90 min, at which the extract was found to possess a unique combination of the highest lutein yield (275.00 ± 3.50 μg/g of dry weight), along with a well-balanced ω-6/ω-3 fatty acid ratio (3:1). Moreover, the total phenol content and antioxidant activity were also found to be the highest at this condition. This lutein-rich extract is a promising nutraceutical or dietary supplement in the food industry. [ABSTRACT FROM AUTHOR]

Eight yellow maize (zea mays L.) inbred lines were crossed in half diallel mating scheme in 2013 season at Gemmeiza Agric. Res. Station giving a total of 28 crosses as hybrid seeds. In 2014 summer season, these 28 crosses were evaluated in a randomized complete blocks designs experiment with four replications at two locations and two densities i.e. 20 em (D1) and 25cm (D2). Gemmeiza (L1) and Mallawy (L2). The whole study was designated as four different environmental conditions (L1D1, L1D2, L2D1 and L2D2) in each experiment. location mean squares had significant and high significant for days to 50% tasseling, plant height, ear height, ear length, number of rows I ear, number of kernels I row and grain yield (ard / fad. ) at D1 and D2• While, ear diamater and 100-kernel weight at D1 and days to 50% silking at D2 had significant location mean squares. Mean squares of densities exhibited significant and high significant for days to 50% tasseling and silking at L2 and ear diameter at L1. While, plant and ear heights, ear length, 100-kernel weight and grain yield I fad. had significant mean squares of densities, indicated that these traits changed their performance from location to another. Crosses mean squares were high significant for all traits under locations and densities meaning that, differences among the crosses under locations and densities were exited. Crosses x locations interaction mean squares had highly significant for days to 50% tassling, days to 50% silking and ear height at D1. Crosses x densities interactions mean squares had significant differences at four environments for most traits The interactions between crosses with the partitions; locations (L), densities (D) and (L x D) were significant for all traits, meaning that the crosses were affected by change of locations, densities and interaction of locations x densities. [ABSTRACT FROM AUTHOR]

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In this study, maize grain were cooked and soaked in alkaline (nixtamalization). Nixtamalized maize flour was blended with groundnut (5, 10, 15 and 20%). The proximate composition of the flours and tortillas were evaluated. A range of 3.90-5.26, 6.28-14.31, 4.50-16.20, 1.18-1.22, 2.40-2.64 and 61.73-77.44% was observed for moisture, protein, fat, fibers, ash and carbohydrate contents of the nixtamalized maize flours respectively. Upon the addition of groundnut, the protein and fat content increased. Loose bulk density and packed bulk density of the flours varied from 1.45-1.48 g/mL and 1.61-1.75 g/mL respectively. The water absorption capacities (WAC) of the flours increased while oil absorption capacities (OAC) decreased following the addition of groundnut. Calcium (Ca), potassium (K), magnesium (Mg) and phosphorus (P) content of the flours was observed to increase, while the sodium (Na) content reduced after nixtamilization. The proximate composition of the tortillas made from the nixtamalized flours varied from 9.44 to 11.12 for moisture, 5.40-12.96 for protein, 32.10-42.25 for fat, 4.07-6.16 for fibre, 1.53-1.95 for ash and 33.09-43.98% for carbohydrate content. Sensory evaluation of the tortillas showed that all the fortified samples are favorable compared with the control. [ABSTRACT FROM AUTHOR]

This investigation aimed to study the genetic behavior of ten yellow inbred lines and their F1 hybrids under nine different environments; three planting dates (D); D1 (1st May), D2 (1st June), D3 (1st July) and three nitrogen levels (N); N1 (90 kg N/fed.), N2 (120 kg N/fed) and N3 (150 kg N/fed.). In 2009 season, all possible combinations were made among ten inbred lines, in 2010 summer season the 45 F1 hybrids plus two commercial hybrids; SC162 and SC166 were evaluated at Sakha Agricultural Research Station, ARC, under three planting dates and three nitrogen levels. The nine different environmental conditions were designed as single experiments for each , i.e. D1N1, D1N2, D1N3, D2N1, D2N2, D2N3; D3N1, D3N2 and D3N3. The 47 entries were tested in each of the nine environmental conditions in a randomized complete block design, with three replications. The variations among entries in each environment were calculated. The superiority relative to the two check hybrids was calculated. The variations among hybrids were further partitioned into the general and the specific combining ability effects for the ten inbred lines and were computed according to Griffing's method-4 model-1 (1956). The data was taken on grain yield (kg/plot) adjusted to (ard./fed.). [ABSTRACT FROM AUTHOR]

Maize truly "sustains life" to most African countries as Ogi-a fermented maize meal is a popular complementary/weaning diet for infants and as well a breakfast diet for adults in most African countries, Nigeria inclusive. Yet, ogi made from maize alone does not contain adequate nutrients to meet the high nutrient demand of the neonates. The purpose of this study was to determine the effect of co-fermentation on the functional, nutritional and health benefit of fermented yellow maize and carrot blends. Three different groups of fermented maize/carrot (ogi) flour blends were produced. These include; co-fermented carrot/ogi, co-milled carrot/ogi and whole maize ogi flour as control. For co-fermented and co-milled samples, maize and carrot were blended in ratio 90:10 and 80:20 respectively. The flour yields ranged between 61.3 and 70.8%. Increase in percentage of carrot inclusion reduced yield of ogi flour. Co-milled products had higher yield than co-fermented samples. Crude protein content of the flour ranged between 8.9 and 10.3%. Significant different existed in the crude protein content of the flours at p≤0.05. Crude protein decreased while carbohydrate increased with increasing percentage of carrot. Vitamin C content of the flour ranged between 7.92 and 9.90 mg/100g and total carotenoids ranged from 4.42 to 7.27 mg/100g with significant different (p≤0.05). Vitamin C and total carotenoids increased with increasing percentage of carrot. The swelling power of the flour increased with increase in temperature. The swelling power of co-milled samples increased better at increasing temperature than the co-fermented samples. This study revealed that co-processing carrot with yellow maize to get a fortified Ogi is viable and the product is nutritionally cum health wise beneficial. [ABSTRACT FROM AUTHOR]

A total of 896 maize grain samples were obtained from all the maize silos throughout South Africa (231 silos) and analysed for selenium (Se) content. This information was used to compile a regional distribution map of the Se content of maize grain in South Africa. Of the samples analysed, 94% contained below 50 µg selenium/kg DM and can thus be classified as deficient from an animal and human nutritional point of view. Maize grain in South Africa is therefore a poor source of Se for animals and humans. The geographical distribution of Se values of maize grain is consistent with that of previous studies on the Se status of herbivores in South Africa, suggesting that plants growing in most of the maize-producing areas of the country contain low concentrations of Se. However, these findings contradict those of the soil Se status in the country as reported by the Agricultural Research Council's Institute for Soil, Water and Climate, which states that the eastern part of the maize-producing areas of the country tends to have adequate to high soil Se levels and the western areas to have low levels. These contradictory results can be explained to a large extent by the varying soil pH throughout the country. Soil pH plays a primary role in the availability of selenium to plants. Although the eastern parts of the country tend to have high Se concentration in the soil, it is not available to the maize plant owing to a low soil pH, while in the western parts of the country, where soil pH may be suitable for Se uptake by plants, there seems to be an inadequate concentration of available Se in the soil. [ABSTRACT FROM AUTHOR]

Objectives: To assess the acceptance of popular maize food products (phutu, thin porridge and samp), prepared with yellow, provitamin A-biofortified maize varieties, in 212 subjects between the ages of three and 55 years, from rural KwaZulu-Natal. Design: A cross-sectional study. Method: Preschool, primary school and secondary school subjects were randomly selected from two primary schools and one secondary school, respectively, while adult subjects constituted a convenience sample. Pre- and primary school children completed a paired preference test. Secondary school and adult subjects completed a five-point facial hedonic and a preference ranking test. Focus group discussions were conducted using adult subjects. Results: Preschool children preferred yellow maize to white maize food products: phutu (81% vs. 19%; p-value < 0.001), thin porridge (75% vs. 25%; p-value < 0.001) and samp (73% vs. 27%; p-value < 0.001). There was no statistically significant difference in preference for white and yellow maize by primary school children. Secondary school and adult subjects preferred white maize to yellow maize. Focus group discussions confirmed the preference for white maize by the adults. Conclusion: The study findings suggest that yellow, provitamin A-biofortified maize has the potential to succeed as a new strategy of dealing with the serious problem of vitamin A deficiency, especially among children of preschool age. However, in older groups, this strategy is unlikely to be successful, unless other strategies are implemented, including intensive nutrition education programmes on the nutritional benefits of the maize, targeting the market price at which yellow maize is sold, increasing its availability in local grocery stores, and improving its sensory properties through breeding. [ABSTRACT FROM AUTHOR]

• NaCl induced a higher carotenoid content and improved the antioxidant capacity in yellow maize sprouts. • Upregulation of carotenoid biosynthesis genes promoted carotenoid accumulation. • Supplemental CaCl 2 treatment plays a positive role in protecting maize sprout growth. • CaCl 2 treatment further enhanced the carotenoid content and antioxidant capacity in maize sprouts. Germinated edible seeds and sprouts are becoming increasingly common in the human diet because they are rich in bioactive compounds and antioxidants and are highly nutritious. In this study, the effects of NaCl stress and supplemental CaCl 2 on carotenoid accumulation, antioxidant capacity and expression of key enzymes in yellow maize kernels were investigated. The results showed that the lutein and zeaxanthin contents increased with NaCl treatment, and further increased with supplemental CaCl 2. Additionally, germinated yellow maize kernels showed increased antioxidant capacity in response to NaCl and CaCl 2. The transcript levels of carotenogenic genes ZmPSY and ZmCYP97C were upregulated and the expression levels of ZmLCYB and ZmBCH1 were downregulated under NaCl stress. The expression of all key carotenogenic genes was upregulated by CaCl 2 supplementation. These results suggested that NaCl and CaCl 2 contribute to carotenoid accumulation via increased expression of related carotenogenic genes and increased antioxidant capacity in germinated yellow maize kernels. [ABSTRACT FROM AUTHOR]