CHARACTERIZATION OF MAIZE GERM FROM VARIOUS HYBRIDS AND USE OF ITS COMPONENTS FOR VALUE ADDED BAKED PRODUCTS

摘要: Maize germs from six promising locally grown hybrids, namely Poineer-32-F-10 (P-1), Poineer-32-B-33 (P-2), Monsanto-6142 (M-1), Monsanto-6525 (M-2), Rafhan-2331 (R-1) and commercial were characterized for proximate composition, selected minerals, amino acid & fatty profiles tocopherols. Based on the germ recovery compositional analysis, one best hybrid germ, Pioneer 32-F-10 was further analysis product development. Refined maize oil (MGO) hybrid, analyzed various physical chemical characteristics. The MGO evaluated cake preparation through blending with normal shortening at different levels. Moreover, defatted (DMG) meal subjected to biological safety evaluation using Sprague Dawley rats. Later, DMG flour blended wheat in combinations; functional properties, textural (SMS Texture Analyzer) Farinographic behavior. Flour blends used develop value-added products like bread cookies. Germ experimental hybrids ranged 6.31-7.68%, while highest yield observed P-1 hybrid. samples found be nutrient dense; crude protein 16.34-20.96%, fat 32.10-38.80%, fiber 2.63-4.79%, ash 3.08-4.94%, α-tocopherol 4.63-9.68 mg/100g γ-tocopherol 29.52-35.51 mg/100g. rich polyunsaturated acids (46.74-58.00 g/100g) essential (33.30-39.04 g/100g). Additionally, samples, minerals P (1.06-1.79 g/100g), K (1.19-1.64 Mg (0.43-0.78 Fe (9.08-14.46 mg/100g) substantial amount. (P-1) successfully incorporated recipe high sensory quality. Defatted considerable source of (32.1%), dietary (31.87%) allied minerals. In rats, in-vivo quality was: 87.10±0.78% true digestibility, 76.70±1.25% net utilization, 88.06±o.67% value, 5.12±0.21 ratio 2.15±0.03 efficiency significantly higher than that wheat-based diet comparable casein. Favorable impact serum biochemical profile observed; cholesterol, triglyceride, LDL glucose levels decreased up 6.80, 12.45, 16.19 6.50 %, respectively. resulted improvement properties flour-wheat special reference improved water absorption capacity, gelling emulsion properties; revealed its worth food preparations. Protein enriched cookies breads prepared 15% substitution flour. Consumer response purchase fortified very positive e.g. 64% respondents said they would prefer containing if available market. It is concluded present exploration, components especially can value-addition baked products. bears a potential cope deficiency vulnerable segment population