Nutritional and resistant starch composition of different fractions of Kernels of a Quality Protein Maize (OPM) and normal maize (Zea mays L.) cultivars.

Date

4-2012

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Rodriguez, Myrna S.

Committee Member

Fajardo, Norma N. Roxas, Pauline Angelique T.

Abstract

Tryptophan, lysine, resistant starch and proximate composition of milled fractions particularly grits and flour of QPM white (IPB Var 6) and yellow normal maize (IPB Var 13) cultivars were determined. Total tryptophan was determined by a rapid method using the glyoxylic acid while total lysine was determined using a colorimetric method with 2- chloro-3,5-dinitropyridine as a reagent for the - amino group of lysine. Resistant starch analysis was based on α-amylase and amyloglucosidase hydrolysis. The grits and flour fractions of QPM white (IPB Var 6) cultivar have significantly higher lysine and tryptophan content but lower crude protein as compared to that of yellow normal maize cultivar. Resistant starch compositions of major products, grits and flour, of the two varieties were found to have significantly higher resistant starch content in QPM white (IPB Var 6) cultivar compared with yellow normal maize (IPB Var 13) cultivar. The mean values of resistant starch composition of grits and flour of QPM white, 8.75% and 7.79%, respectively, were almost twice the value of the grits and flour of yellow normal maize, 4.82% and 4.74%. This study has shown that the QPM white (IPB Var 6), a hybrid of the Institute of Plant Breeding, is a promising line whose major fractions, grits and flour, have nutritional composition that may be beneficial for human consumption.

Language

English

Location

UPLB Main Library Special Collections Section

Call Number

Thesis

Document Type

Thesis

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