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American Journal of Food Technology
  Year: 2017 | Volume: 12 | Issue: 2 | Page No.: 116-123
DOI: 10.3923/ajft.2017.116.123
 
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Chemical Composition and Genetics of Indonesian Maize Hybrids

H. Marta, E. Suryadi and D. Ruswandi

Abstract:
Background: Maize is an important commodity in Indonesia for food and feed in food industry. The chemical composition and the genetics of Indonesian maize need to be identified for utilization as raw material in food industry. Materials and Methods: We evaluated nutritional composition of 45 single cross hybrids, 14 Indonesian maize inbred lines and 3 inbred testers following AOAC procedure. Combining ability estimate for chemical composition applied line×tester method. The F-test was used to test the significance of hybrids and combining ability mean squares. Results: The chemical compositions of Indonesian maize were varied. The protein ranged from 7.13-11.84% db, fat ranged from 2.58-7.17% db, carbohydrate ranged from 69.67-79.83% db, ash ranged from 0.95- 1.56% db, crude fiber ranged from 1.43-3.69% db. The good combiners for chemical composition of Indonesia maize were: DR 6 and DR 8 for carbohydrates, MDR 14.2.2 for protein, MDR 7.4.1 and DR 4 for fat, MDR 7.1.9 for crude fiber, MDR 9.1.3 and DR 8 for number of seeds per plant and MDR 9.1.3 for seed weight per plant. The superior hybrids were selected for chemical components. The superior hybrids are as follows: MDR 7.4.2×DR 6 for protein and crude fiber, MDR 14.2.2×DR 8 for protein and ash, MBR 153.7.1×DR 6, MDR 7.4.2×DR 4 for fat and carbohydrate, MDR 3.1.2×DR 4 for carbohydrate and ash. Conclusion: The chemical compositions of Indonesian maize were varied based on their genetic background. There are some good Indonesian maize parental combiners for each chemical composition traits and cross combination hybrids as well. These selected hybrids can be utilized in food industry.
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How to cite this article:

H. Marta, E. Suryadi and D. Ruswandi, 2017. Chemical Composition and Genetics of Indonesian Maize Hybrids. American Journal of Food Technology, 12: 116-123.

DOI: 10.3923/ajft.2017.116.123

URL: https://scialert.net/abstract/?doi=ajft.2017.116.123

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