Hostname: page-component-7479d7b7d-qlrfm Total loading time: 0 Render date: 2024-07-12T17:41:44.656Z Has data issue: false hasContentIssue false
  • English
  • Français

Palatability tests of seventeen maize (Zea mays) genotypes for human consumption

Published online by Cambridge University Press:  27 March 2009

J. E. Alika  and
C. C. Okwechime
J. E. Alika
Affiliation:
Department of Agriculture, University of Benin, Benin City, Nigeria
C. C. Okwechime
Affiliation:
Department of Agriculture, University of Benin, Benin City, Nigeria
Get access Rights & Permissions [Opens in a new window]

Summary

seventeen maize (Zea mays L.) genotypes (unimproved local varieties, improved open-pollinated composites, hybrids and F1 varietal crosses) were compared on a 1–5 scale for taste when eaten as boiled green maize. Significant differences were obtained between and within genotypic groups. Differences within the open-pollinated composites and the varietal crosses were highly significant. Using mean score ratings as an index for selection, the three genotypes TZB, BN59 × 1K8149SR-BC2 and TZESR-W × 1K8149SR-BC2 were identified as having the best taste, with mean scores of 3·6, 4·3 and 3·5, respectively.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 114 , Issue 2 , April 1990 , pp. 157 - 159
Copyright
Copyright © Cambridge University Press 1990

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Alika, J. E., Aken'Ova, M. E., Anegbode, I. & Okwechime, C. C. (1988). The Nigerian local maize (Zea mays L.) cultivars. What prospects for improvement? Abstracts, 24th Annual Conference, Agricultural Society of Nigeria, 4–8 September 1988, University of Benin.Google Scholar
Anderson, R. L. & Bancroft, T. A. (1952). Statistical Theory in Research. New York: McGraw-Hill Book Co. Inc.Google Scholar
Ariyo, O. M. (1985). Variation, inter-character relationships and variety characterisation in okra (Abelmoschus esculentus (L.) Moench). PhD thesis, University of Ibadan.Google Scholar
Bergston, K. & Helm, E. (1946). Principles of taste testing. Wallerstein Laboratory Communications 9, 171–180.Google Scholar
Calvin Lyle, D. (1954). Doubly balanced incomplete block designs for experiments in which the treatment effects are correlated. Biometrics 10, 61–88.CrossRefGoogle Scholar
Crocker, E. C. (1945). Flavour. New York: McGraw-Hill Book Co. Inc.Google Scholar
Kermicle, J. C. (1978). Imprinting of gene action in maize endosperm. In Maize Breeding and Genetics (Ed. Walden, D. B.), pp. 357–372. New York: John Wiley and Sons.Google Scholar
Mangelsdorf, P. C. & Fraps, G. S. (1931). A direct quantitative relationship between vitamin A in corn and the number of genes for yellow pigmentation. Science 73, 241–242.CrossRefGoogle ScholarPubMed
Palady, M. C., Vogel, N. O. & Mareck, J. H. (1986). Onfarm testing of imported technologies shows benefits of early maturing green maize. IITA Research Brief1 7, 1–2.Google Scholar
Steel, P. G. & Torrie, J. H. (1982). Principles and Procedures of Statistics. Biometric Approach. Auckland: McGraw-Hill Book Co. Inc.Google Scholar