Resumo

CHAN-CHAN, Manuel et al. Chemical and nutritional characterization of high quality protein maize (Zea mays L.) varieties developed in Yucatan, México. Biotecnia [online]. 2021, vol.23, n.2, pp.11-21.  Epub 05-Set-2022. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v23i2.1334.

Malnutrition is a problem that affects rural communities worldwide. Maize is a food whose intake and nutritional quality is essential for the growth and development of infants. Maize protein quality is poor due to amino acid deficiencies such as lysine and tryptophan, which has generated the development of the so-called quality protein maize (QPM). Chemical and nutritional characterization of the Sac Béh and Chichén Itzá maize hybrids was performed. The proximal analysis, minerals Ca, Fe, K, Mg, Na and P, fatty acid and amino acid profiles were determined. Protein quality was also evaluated by the determination of in vitro digestibility and chemical score, limiting amino acid, protein digestibility corrected amino acid score (PDCAAS), calculated protein efficiency ratio (c-PER), and the biological value (BV). In hybrid varieties, an increase in protein was demonstrated. They were high oil corn (HOC) with 7 % lipids. A higher content of monounsaturated fatty acids (MUFA) than saturated fatty acids (SFA) was found with an improvement in the quality of the oil, and the mineral content maintained. The protein quality was superior with respect to the native predecessors, with higher levels of lysine, tryptophan, phenylalanine and isoleucine, with greater digestibility and with double biological value.

Palavras-chave : maize; hybrids; nutritional value; protein quality; minerals.

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