Nutritional Value of Whole Maize Kernels from Diverse Endosperm Types and Effects on Rheological Quality

Abstract

Maize’s (Zea mays L.) nutrient content can be modified through selection. The objective of this study was to assess the nutritive value of 13 maize hybrids from four endosperm types, and the relationship between nutrient concentration, agronomic and rheological value. The hybrids were evaluated in two locations of Northwestern Spain over two years. There was genetic diversity among endosperm types and genotypes for all nutrients, with significant environmental effects, but few genotype × environment interactions. Flint hybrids had the highest protein and lipid content. The mutant wx1 significantly increased protein and reduced lipid, and both wx1 and o2 reduced ash and starch content and increased total fiber. Variability among hybrids within the wx1 endosperm was significant for most nutrients. Correlations between nutrients were rarely significant, implying that protein and lipid can be improved independently. Protein and lipid were negatively correlated with grain yield and plant height. However, improving nutrient content could alter agronomic performance, as nutrients had significant negative effects on rheological factors, particularly protein and lipid, which had negative effects on whole meal and on bread characteristics. Therefore, nutrient content can be improved in maize, but negative effects on agronomic and quality have to be taken into account.

Keywords

• nutritional value
• maize
• endosperm
• flint grain
• dent grain
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