Quality parameterd and potentials of utilization of different maize hybrids for food and feed
Authors
Nikolić, ValentinaŽilić, Slađana
Simić, Marijana
Radosavljević, Milica
Filipović, Milomir
Srdić, Jelena
Conference object (Published version)
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Show full item recordAbstract
Quality parameters of six maize hybrids created at the Maize
Research Institute Zemun Polje were investigated in this study. Physical
properties, kernel structure, and chemical composition of one yellow dent
standard and five specialty maize hybrids of different grain color were analyzed.
Whole-grain maize flour is naturally gluten-free which makes it suitable for
persons suffering from celiac disease. Fiber, protein, and oil make maize grain an
essential component for animal feed production. All maize hybrids showed
favorable processing and nutritive characteristics which make them highly suitable
for different uses.
Keywords:
maize hybrids / physical properties / chemical composition / food and feedSource:
26. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 12-13. mart 2021. godine - Zbornik radova, 2021, 495-500Publisher:
- Cacak : University of Kragujevac, Faculty of Agronomy