Evaluation of Food Quality of Released Maize Varieties Grown in Oromia, Ethiopia

Abstract

Maize is widely produced in Ethiopia and is mostly used for human consumption. Considerable efforts are being made by agricultural researchers to release different maize varieties and adaptations according to different agro-ecology. However, there is an information gap on the physic-chemicals of food qualities and the consumer's preference for all maize varieties. Thus, this study was conducted to evaluate the food quality of released food maize varieties through physical, chemical and sensory evaluation. Fifteen released maize varieties were collected from different agricultural research centers. The physicochemical attributes of these varieties were analyzed with three replications. Sensory evaluation was also performed by using the hedonic scale method. Thousand kernel weight, moisture, oil, protein, starch, ash, sodium, calcium potassium, and phosphorus contents were determined in the range of 152.81 – 479.45 grams, 9.54 – 12.97%, 3.78 – 4.86%, 7.07 – 11.76%, 77.75 – 81.27%, 0.64 – 1.12%, 228.75 – 3.02.33 ppm, 225.65 – 332.34 ppm, 1626.34 – 2714.51 ppm and 956.95 – 1452.86 ppm, 305.42 – 716.91 ppm and 811.50 – 1731.10 ppm, respectively. Overall acceptability of porridge and Injera prepared from maize varieties were on the scale of neither like nor dislike to like moderately. There were significant (P<0.05) variations in physical, chemical and organoleptic properties due to maize varieties variation. BH540, BH661 and Limu maize varieties had higher starch content and white color that gave them better acceptance value than those varieties with higher protein content and yellow color such as Melkasa 1, Melkasa seven, and Melkasa IQ maize varieties.