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Effect of Genotype on Proximate Composition and Biological Yield of Maize (zea Mays L.)

Sayed Hasanul Kabir
Department of Biochemistry, Sher-e-Bangla Agricultural University, Dhaka

Ashim Kumar Das
Department of Agroforestry and Environment, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur–1706

Md. Sadiqur Rahman
Scientific Officer
Regional Agricultural Research Station, Agricultural Research Institute (BARI), Moulovibazar

Samiron Kumar Singh
Department of Biochemistry, Sher-e-Bangla Agricultural University, Dhaka

Monjur Morshed
Department of Soil Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur–1706

Aung Sing Hla Marma
Department of Agronomy, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur–1706

Abstract/ Executive Summary:

An experiment was conducted to study the proximate composition of five released maize varieties (Zea mays L.) of Bangladesh Agricultural Research Institute (BARI), which was popularly growing in Bangladesh namely BHM-5, BHM-8, BHM-13, BHM-15, and Barnali. There was none a single variety performed best in all nutrient parameters. Among these maize varieties, the highest grain weight of 100 seeds, and yield was found in BHM-15 (32.84g and 12.6 ton/ha). In the case of proximate analysis, the highest protein, ash, and fat content was recorded from BHM-15 (13.11%, 2.33%, and 5.44%), the highest carbohydrate content was recorded from BHM-13 (82.40%), and the highest amount of fiber was recorded from BHM-5 (2.07%). On the other hand, the lowest amount of carbohydrate and protein was recorded from BHM-15 (77.67%) and BHM-8 (10.96%), respectively. BHM-13 contained the lowest amount of fiber (1.24%) and fat (4.27%). Barnali and BHM-15 showed better performance for most of the minerals. The findings concluded that the different genotypes of maize differ substantially in their chemical and mineral compositions.

Keywords: Genotype, Maize, Nutrient and mineral composition, Proximate composition

Location: Laboratory of Department of Biochemistry, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

Start Date: 00-00-2005

End Date: 00-00-2005

Program Area: Variety and Species

Commodity: Maize

Objectives:

1. To evaluate the physical and chemical composition of different varieties of maize,

2. To compare the physico-chemical parameters and nutrition quality of different varieties of maize and

3. To identify nutritionally potential maize varieties for the welfare of human being.

Methodology:

The experiment was conducted at the Laboratory of Department of Biochemistry, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh; and, oilseed research center and soil science division, BARI, Gazipur, Bangladesh. Five released variety of maize namely Barnali (Evolved by the BARI in 2005 and grain is small in size and yellow in color), BHM-5 (Evolved by the BARI in 2005 and grain is big in size and yellow in color), BHM-8 (Evolved by the BARI in 2005 and grain is big in size and yellow in color), BHM-13 (Evolved by the BARI in 2005 and grain is big in size and white in color), BHM-15 (Evolved by the BARI in 2005 and grain is big in size and yellow in color) were selected for the study. The seeds were collected from Bangladesh Agriculture Research Institute (BARI). Seeds were cleaned, sun-dried and stored into a plastic container in a cool place until used for the chemical analysis. The mass was determined by randomly selecting 25 seed samples and weighing in an electronic balance of 0.001 g sensitivity. The weight was then converted into 100 seed mass. The moisture content of maize sample was determined by the method of (Ezeagu et al., 2011). The drying, cooling, and weighing were continued repeatedly until a constant weight was obtained by the difference. The weight of the moisture loss was determined and expressed in percentage. The procedure was repeated for samples. It was calculated as shown below: Moisture (%) =(W2-W1)/(W2-W3) x 100. The sample is ignited at 600°C to burn off organic material. The inorganic material which does not volatilize at that temperature is called ash. The procedure was described by Ranganna (1986). The fat content of the samples was determined by the continuous solvent extraction using a Soxhlet apparatus by the methods of Hughes (1969) which contains usual lipids including waxed pigments, certain gums, and resins. A better name for these constituents would be “ether soluble extract”. The protein content of foodstuff is obtained by estimating the nitrogen content of the material and multiplying the nitrogen value by 6.25 (according to the fact that nitrogen constitutes on average 16% of a protein molecule). This is referred to as crude protein content since the non-protein nitrogen (NPN) present in the material is not taken into consideration. The estimation of nitrogen is done by the Kjeldahl method (AOAC, 1984). Total carbohydrate estimated by the methods of Raghuramulu et al. (2003). The content of the available carbohydrate was determined by the following equation: Carbohydrate = 100 − {(Moisture+ Fat protein +Ash+ Oil/Fats) g/100g}. Nitric-perchloric solution (1:5) is used for digestion of samples than by using a combination dilute-dispenser, 1 ml aliquot was taken from the filtrate and 19 ml water (dilution 1) was added. The other dilutions were made in the following order. For sulpher (S) determination, 7 ml of the aliquot from dilution 1, 9 ml of acid seed solution and 4 ml of turbidimetric solution were mixed together thoroughly. It was allowed to stand 20 minutes and not longer than 1 hour. The reading was taken in turbid meter or in colorimeter at 535 nm using a cuvette with 2 cm light path. For phosphorous (P), and potassium (K) determination, 1 ml aliquot from dilution 1, 9 ml of water and 10 ml of color reagent were mixed together. It was allowed to stand about 20 minutes and reading was taken of the spectrophotometer at 680 nm. For calcium (Ca) and magnesium (Mg) determination, 1 ml aliquot from dilution 1, 9 ml of water and 10 ml of 1% lanthanum solution were mixed together. It was analyzed by AA procedure. For Iron (Fe) and Zinc (Zn) determination, the original filtrate was used to analyze these elements by the AA procedure. The recorded data for each character from the experiments were analyzed statistically to find out the variation resulting from experimental treatments using R software. The mean for all the treatments was calculated and analysis of variance of characters under the study was performed by F variance test. The mean differences were evaluated by Least Significance test.

Source of Information: Archives of Agriculture and Environmental Science 4(2): 185-189 (2019)

Article Link (Online Journal): DOI: 10.26832/24566632.2019.040209

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the above results, it was observed that none of the variety of maize performed the best by all nutrient parameters. BHM- 13 could be considered better for carbohydrate. BHM-15 and BHM-5 performed well results in protein and fiber contents. In case of minerals, most of the varieties contained the higher amount of minerals than the reference rate due to change of fertilizer application rate and as well as soil properties of the different maize growing area. Different varieties viz., Barnali and BHM-15 showed better performance for most of the minerals. Farmers are cultivating maize in their field for the consumption as feed, fodder as well as public consumption. Based on the information mentioned above, it may be concluded that Barnali, BHM-5, BHM-13, and BHM-15 can be grown in large scale as they contained the highest amount of different nutrient contents. These results will be useful to know about the nutritional properties of the local maize varieties and may guide us in designing strategies that maximize the utility of maize germplasm.

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