Author(s):
Maize or corn (Zea mays L.) is globally known as queen of cereals because of its highest genetic yield potential and it is an important crop with great use in food and other industries. Maize is among the major cereals produced and consumed in Ethiopia. The aim of this study was to evaluate the physico chemical and nutritional compositions of three Ethiopian maize varieties. The materials were collected from Maize breeding program of Kulumsa Agricultural Research Center and standard methods were used for Laboratory analysis. The results of Hectoliter weight, of three maize varieties was obtained in the range (78.36 to 80 kg/hl)) and the color L*, a* b* ranged from (70.13 to 95.6), -0.95 to 3.00,4.75 to 24.86) respectively. The nutritional compositions (moisture, fat, protein, and total starch) of three maize varieties were obtained in the range of 8.85 -9.2%, 4.7% – 5.05%, 9.05% – 9.87%, respectively. In general, maize is rich in the chemical composition of starch and fat as indicated in this study. There was a significant difference in most maize varieties (p < 0.05) in nutritional composition. Oil content has a significant difference in among the maize varieties (p < 0.05). Starch content of maize varieties was found in the range of 67.91% – 69.97% and all maize varieties have the criteria of quality maize according to the physico-chemical qualities of these varieties with compared to maize qualities standards. Therefore, the chemical composition and physical quality traits could be utilized for various food preparations and selection for breeding program. It also shows the utilization of maize and suggests the future strategy for the food and nutrition security as to how to make best use of the maize genotypes. From this study it was suggested that highland maize grown in Arsi (Kulumsa condition) can fit the maize quality criteria as other agro-ecologies of Ethiopia.
