Nutrition Analysis and Roti Making Quality of Maize Genotypes

摘要

A study was undertaken at AICRP (Maize) centre to assess the nutritional composition and roti making qualities of different maize genotypes. Hybrids NAH-2049 and MAH-1068 contain significantly more Protein content of 11.10 and 11.70 g respectively compared to other genotypes tested. Diameter before baking and after baking was significantly more in case of NAC-6004 (22.67 and 20.84 cm respectively), and MAH-1068 (22.30 and 20.36 cm respectively). The moisture retention after baking is very good in NAC-6004 (25.64%) followed by MAH-1068 (25.34 %) and DMH-2 (23.52). Kneading quality and puffing quality was good for NAC-6004, MAH-1068 and DMH-2. Overall acceptability scores indicates that the hybrid NAC-6004 scored between very good to good (3.7) followed by MAH-1068 (3.4) and DMH-2 (3.4). This study suggests that the genotypes with superior dough and roti making qualities such as NAC-6004, MAH-1068 and DMH-2 can be recommended for preparation of traditional rotis (dry pancake).