Varietal and harvesting time effects on physical characteristics and sensory attributes of boiled fresh yellow maize hybrids

The present study evaluated the effect of varieties and harvesting time on the physical characteristics and acceptability of boiled fresh yellow maize hybrids. Freshly harvested cobs from eight biofortified yellow maize hybrids, at three harvesting time (20, 27 and 34 days after pollination (DAP)), were used for the present study. The fresh yellow maize ears at each of the harvesting time were boiled without husk in water at 100oC for averagely 15mins (20DAP), 25mins (27DAP) and 32mins (34DAP) respectively using atmospheric cooking method. Sensory evaluation was carried out on the boiled fresh yellow maize samples within 24 hours after harvesting. The physical characteristics of the fresh maize grains were also determined. Variety and harvesting time had significant effects (P≤0.001) on most of the physical properties, except porosity. The optimum harvest maturity stage to consume boiled maize hybrids was found to be 20DAP. There was negative but significant correlation between the physical characteristics and the sensory properties except colour that showed positive correlation. Differences in kernel characteristics caused by genetic inheritance and harvesting time can influence the processing, utilization and consumer appreciation of maize. The information from this study could be used by the Maize breeders to further improve the physical characteristics of the maize hybrids and by the maize consumers to know the best harvest time to consume boiled maize hybrids.

Citation

Data and Resources

Additional Info

Field Value
Creator Alamu, Oladeji
Creator Affiliation
Creator ID Type ORCID
Creator ID 0000-0001-6263-1359
Subject Vocab (AGROVOC/GACS/CAB) Kernels,Porosity,Density,Replication,Maturity,Yellow maize,Hybrids,Physical characteristics,Harvesting time
Subject(s) Maize
Publisher International Institute of Tropical Agriculture (IITA)
Contributor Person Olaofe, Olorunfemi; Maziya-Dixon, Bussie; Menkir, Abebe
Contributor Role
Contributor Project Lead Organisation Center International Institute of Tropical Agriculture (IITA)
Contributor Project Lead Center International Institute of Tropical Agriculture (IITA)
Contributor CRP CGIAR Research Program on Agriculture for Nutrition and Health (A4NH)
Contributor Partner Not Applicable
Contributor Donor International Institute of Tropical Agriculture (IITA)
Contributor Project Not Applicable
Contributor Affiliation International Institute of Tropical Agriculture (IITA)
Open-Access status Open Access
Production Date 2011-08-25
Embargo End Date
Content Type Dataset
File Format csv
Identifier Type DOI
Identifier https://doi.org/10.25502/0pq7-7690/d
Identifier Citation Alamu, Emmanuel & Olaofe, Olorunfemi & Maziya-Dixon, Busie & Menkir, Abebe. (2014). Varietal and harvesting time effects on physical characteristics and sensory attributes of boiled fresh yellow maize hybrids. Journal of Applied Biosciences. 82. 7347. DOI: 10.4314/jab.v82i1.3.
Source Characterization and product development of improved and biofortified maize, cowpea, soybean and cassava varieties
Language English
Relation Not Applicable
Agroecological Zone Semihumid warm tropics
Coverage Region Western Africa
Coverage country Nigeria
Coverage Admin Unit Not Applicable
Coverage X 7.37754, 6.87174
Coverage Y 3.94704, 3.71051
Coverage Start Date 2010-04-05
Coverage End Date 2011-08-25
Contact Alamu, Oladeji; Food Science and Technology, International Institute of Tropical Agriculture (IITA)
Contact Email o.alamu@cgiar.org
Restriction CC-BY 4.0
Email Permission Not Applicable
Rights CC-BY 4.0