Related Experiment Videos
Protein quality evaluation of sprouted maize
1Cummings Laboratory, Indian Agricultural Research Institute, New Delhi.
Summary
Germinating maize kernels (opaque-2) increases protein and fiber but reduces protein digestibility. Removing sprouts improves digestibility, while lysine and tryptophan levels remain largely unaffected, showing potential for enhanced nutritional value.
Area of Science:
- Agricultural Science
- Food Science
- Biochemistry
Background:
- Maize (Zea mays L.) is a staple food, but its nutritional quality, particularly protein content and digestibility, can be limiting.
- Opaque-2 (QPM) maize varieties offer improved lysine and tryptophan content compared to normal maize.
- Germination is a traditional processing method that can alter the nutritional profile of grains.
Purpose of the Study:
- To investigate the effects of germination on the nutritional composition and protein quality of normal and opaque-2 (QPM) maize kernels.
- To assess the impact of removing radicles and plumules post-germination on protein digestibility and amino acid content.
- To compare the nutritional changes between normal and QPM maize during germination and sprout removal.
Main Methods:
- Maize kernels (normal and QPM) were germinated for up to five days.
- Proximate analysis was performed to determine protein, crude fiber (CF), and neutral detergent fiber (NDF) content.
- In vitro protein digestibility (IVPD), true digestibility (TD), biological value (BV), net protein utilization (NPU), and utilizable protein (UP) were assessed.
- Sprouted kernels had radicles and/or plumules removed at various germination stages.
Main Results:
- Germination increased protein, lysine, tryptophan, CF, and NDF content but decreased IVPD up to five days.
- Removal of radicles/plumules significantly improved IVPD at all germination stages without affecting lysine and tryptophan content.
- Sprouted normal maize showed higher IVPD but lower protein, lysine, and tryptophan than sprouted QPM maize.
- In four-day sprouted normal maize, sprout removal enhanced BV, NPU, and UP, while TD reached levels comparable to non-sprouted kernels.
Conclusions:
- Germination alters maize kernel composition, with sprout removal being crucial for enhancing protein digestibility.
- QPM maize retains higher levels of protein and essential amino acids like lysine and tryptophan post-germination compared to normal maize.
- Sprouting followed by sprout removal presents a viable strategy to improve the nutritional quality and protein utilization of maize.