Quality parameterd and potentials of utilization of different maize hybrids for food and feed

Abstract

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.