Contemporary Engineering Sciences, Vol. 11, 2018, no. 6, 257 - 268

HIKARI Ltd, www.m-hikari.com

https://doi.org/10.12988/ces.2018.8114

Physical, Chemical and Biological

Properties of Maize Variety Fr -28

Ivan González Gongora1, Arnulfo Tarón Dunoyer2

and Luis Alberto García-Zapateiro2

1 Departamento de Alimentos, Instituto de Farmacia y Alimentos

Universidad de la Habana, La Habana, Cuba

2 Departamento de Operaciones Unitarias, Facultad de Ingeniería. Grupo de

Investigación Ingeniería de Fluidos Complejos y Reología de Alimentos (IFCRA)

Universidad de Cartagena. 130015, Cartagena de Indias, Colombia

Copyright © 2018 Ivan González Gongora et al. This article is distributed under the Creative

Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any

medium, provided the original work is properly cited.

Abstract

Nutritional quality of maize as a food is determined composition of its proteins and

the present starches, this will be greater to the extent that the supply of essential

amino acids and starches have an adequate concentration. In this research the

physical, chemical and biological characterization of the maize (Zea mays) variety

FR-28, harvested at the Institute of Horticultural Research "Liliana Dimitrova" was

carried out. The moisture content, ashes, proteins, ethereal extract, starch, as well

as the physical properties of the grain were obtained from M-FR28 and the

biological characteristics of germination and grain fraction were studied. The grain

present physical properties favorable for milling industry. The anatomical

characteristic the grains presents a 11.82 ±0.82 % of germen 86.03 ± 2.90 % of

endosperm and 2.150 ± 0.18 % of epicarp. So, maize shown moisture content was

12.48 ± 1.4%, protein 9.90 ± 1.02%, starch 70 ± 0.91%, ash 1.37 ± 0.15% and

ethereal extract 4.80 ± 0.02%. The amount of sprouted grains was higher that 95%,

indicating a good viability of germ. These findings contribute to determinate the

conditions of processing from maize applied in agricultural and foods production.

Keywords: maize FR-28, proximal analysis, morphology, germination starch,

protein

258 Ivan González Gongora et al.

Introduction

Maize (Zea mays L.) is one of the three main cereal crops in the world [1]. The

stable production of this cereal becomes a critical task for food security [2, 3].

Maize is a cereal with a high protein content, good availability and low cost,

becomes one of the main source of protein in the diet of people in developing

countries compared to other sources rich in protein [4–6]. Some bioactive peptides

isolated from maize (Zea mays L.) and industrial by-products have been shown to

a wide variety of biological effects acting as antioxidants [7–9], enzyme inhibitors

[10], chemotherapy protectors [11–13] inhibitors of growth and inducers of

apoptosis in cancer cells [14]. The quality of maize (Zea mays L.) has been the main

criterion of selection used by our ancestors for their improvement. Then, the maize

consumed by the world population has been subject for centuries to the selection

for flavor, aroma and texture in different products.

Maize (Zea mays L.) is the legendary cereal, sacred food for our aborigines and the

most indigenous of the current food of the Latin American countries [15]. The main

chemical component of maize (Zea mays L.) is starch, which corresponds to 72-

73% of grain weight. Other carbohydrates are simple sugar in the form of glucose,

sucrose and fructose, corresponding to 1-3% of grain weight [16].

Starch is forming by two glucose polymers: amylose and amylopectin. Amylose is

a lineal molecule of glucose, which constitutes about 25-30% of starch.

Amylopectin consists of glucose units, but in branched form and constitutes up to

70-75% of starch [17]. Starch is found in plant cells forming discrete structures

called granules. The technological properties of starch depend on its origin, and on

the amylose/amylopectin ratio [17], when it is part of a complex material (flour)

and when it is used purified, which is very frequently. Thus, the waxy maize (Zea

mays L.) starch produces clear and cohesive gels, whereas the rice starch forms

opaque gels [18]. Some authors have been used starch soluble solutions as

biomaterial to protect bioactive compounds presents in foods and improve food

safety and quality [19], [20]. In maize (Zea mays L.) have other nutrient like protein,

these proteins have shown beneficial nutritional effects because it can influence the

incorporation of minerals and cofactors in the diet [5, 21, 22].

M-FR28 is a plant of 2.0 – 2.35m of high, thick and erect stalk, present many leaves

between 14-16. The grain is larger and light-yellow color. The weight of 1000 seeds

are 370g. Maturation (tender corn) of 75-80 days. Maturation (dry corn) of 120-130

days. It has a yield of 5.4-6.0 t/ha [23]. The aim of this work was to characterize

and analyze the physical, chemical and biological properties of M-FR28.

Material and Methods

Vegetal material

The yellow crystalline maize (Zea mays L) variety FR 28 was harvested at the

Institute of Horticultural Research "Liliana Dimitrova" at Cuban. In the field this

Physical, chemical and biological properties of maize variety Fr -28 259

plant was subjected to fumigation every 7 days, from planting to completing a 90-

day cycle, at which time harvest maturity was reached. After being harvested, it

was dried in a tray dryer and the beans were packed in a vacuum and stored at 10

°C. The selection of samples, and its preservation for performing subsequent assays

were ruled by the standard [24].

Characterization of the sample of M-FR28

Physical properties.

The grain size was calculated by direct measurement according to [25]. The weight

of the grain is expressed as the average weight in grams, according to AACC

specifications [26] . The density was determined using the methodology proposed

by De Sinibaldi y Bressani, 2001 [27] . The weight per hectoliter was determined

according to norm [28]. The weight of 1000 grains were made according to [29].

For the foreign material weighed 100 grams, a sieving was carried out by means of

standardized sieves of the series Tyler for the separation of all material foreign to

the grain of maize. Grains were weighed before and after passing through the sieves

and the difference was calculated to determine the percentage of foreign matter

[30]. The content of damaged grains was determined by quantifying the amount of

damaged grains present in a mass of 100 grams of the product. The results were

expressed as percentage of damaged grains [30,31].

Chemical composition

Moisture is based on the loss of mass which was obtained by desiccating a test

portion at temperatures of 130 °C for 2 hours in a muffle at controlled temperature

[33]. The protein content was determined by the Kjeldahl method. For the ash the

incineration of the test portion was carried out in a muffle and oxidizing atmosphere

at a temperature of 900 ± 10 ° C, until the combustion of the organic material was

completed, and the residue obtained was subsequently weighed [34]. The starch

was determined after degassing the sample, the starch content was solubilized in

calcium chloride, and readings of the filtered liquid were read out on the polarimeter

[34–36]. Fat was determined by the Soxhlet method [38]. All test was done in

triplicate

Biological characteristics

Germination was performed by determining the viability of the germ and 20

samples of the M-FR28 were taken, placed in Petri dishes at room temperature,

under favorable conditions of humidity and maintained for 72 hours. Fractions of

the grain were determined the percentage of germ, endosperm and pericarp, the

grain was moistened up to 20% moisture to achieve good softening and better

separation of the germ. The grain was then fractured in a hammer mill CONDUX

type hammer LHM 2716, of 1052 rev/min, on a 5.0 mm mesh. Finally, the pericarp

was separated by means of a vacuum fan and the endosperm germ by a densiometric

table. The results were expressed as a percentage of each fraction.

260 Ivan González Gongora et al.

Statistical analysis

The results were analyzed by means of ANOVA (one way) to determine statistically

significant differences (P < 0.05) among the samples. The software SPSS (version

17.0 for Windows) was used. All test was done in triplicate.

Results and Discussion

Physical properties

The physical properties of grain are shown in table 1, where the value were in the

established range reported by other studies [39], [40], what is favorable for milling

industry due maize processing companies prefer large grains. The greater the size

of the grains, the greater the mass of 1000 grains, and therefore the higher the yields

in endosperm and germ which leads to a greater amount of starch and oil that can

be extracted in industrial processes [41]–[43].

Table 1. Physical properties of maize (Zea mays L.) variety FR-28.

Properties M-FR28r

Volumetric weight (Kg/hL) 79.80 ±0.09

Thickness (mm) 4.470±0.60

Large (mm) 12.40±0.72

Mass of 1000 grains (g) 339.7±0.15

Density (g/cm3) 1.245±0.34

Width (mm) 9.50±0.031

In the table 1, shown the large of M-FR28 with the value of 12.40 ± 0.72 mm. The

large grain size of this variety has the advantage than the ventilation through large

masses of grains. can be doing when the grains are stored, 40-45 % of the total

volume will be occupied by air. Likewise, the smaller grains permit the air content

between them are lower, so it is necessary to consider when the ventilation decrease

during the storage, hot spots can create that would cause heat damage in the grain

appearing unwanted colorations and losses in the germination capacity. On the

other hand, these relatively large dimensions entail can occupy a larger volume of

grain mass than the small grains; due to this situation, when transport and storage

also occupy a larger volume and higher storage and transport costs are required.

Among the factors that affect the weight of 1000 grains is moisture since the grain

can soak water, increasing the weight of 1000 grains and decreasing the shelf life.

Other factors that can alter it are insects that produce gaps and extract material from

the grain by reducing the weight of 1000 grains and therefore yields. The respiratory

processes consume nutrients that also cause a fall in this indicator because during

grain storage the seed own metabolism consumes nutrients to produce CO2 and H2O

(Perera & Smith, 2013).

Physical, chemical and biological properties of maize variety Fr -28 261

The M-FR28 presented a value to 339.7±0.15 g. of mass of 1000 grains. It is

established that maize varieties with a weight of 1000 grains greater than 290 g are

the most appropriate for the grinding and derivative processes because they will

have higher yields in the different products of industrial processing. It is for this

reason that these varieties being of great weight of 1000 grains are presented as

good candidates for their processing and derivation of derivatives. The density of

the grain was fairly constant with value of 1.245±0.34 g/cm3, and no statistically

significant differences were detected between samples, similar results have had

other maize studies [40]. Density has a vital meaning in terms of the use that is

going to be given to the grain. When the grain is very dense and compact the energy

for grinding is greater. As the humidity is higher, the density value decreases. The

weight per hectoliter obtained was 79.80 ±0.09 kg/hl, this result is an important

indicator because it refers to the volume of a mass of grains to be transported or

stored, thus being able to determine in advance the requirements of means of

transport and volume of storage. It is also related to the texture of the endosperm

and to the virtuosity of the grain. In this case the values are high which indicates a

higher miller yield and agree with the low percentages of damaged grains and low

humidity mentioned above, because at higher humidity and defective grains the

hectoliter weight decreases.

Anatomical parts and chemical composition

Table 2. Anatomical parts of maize (Zea mays L.) grain variety FR-28.

Anatomical parts of grain M-FR28 (%)

Germen 11.82 ±0.82

Endosperm 86.03±2.90

Pericarp 2.150±0.18

Table 2 presents the value of the percentage of germen of 11.82 ±0.82, endosperm

of 86.03±2.90 and pericarp of 2.150±0.18 of maize grain, when the endosperms

which the part that exceeds the values reported for other varieties. This structure is

characterized by other compounds, it is proposed that it constitutes the energy

reserve present in the grain and it becomes necessary to decompose the protein

matrix for the release of the same. It is expected that these results produce high

yields of starch, which is one of the most widely used products in the food industry

obtained from this cereal. This structure is responsible for preventing the access of

biological agents to the interior of the grain, as well as the transport of water in the

grain. The results obtained is correlated with those reported by De Vanconselos,

2013.The grain presents an important amount of germen. It is possible to emphasize

that the germ of the ripe grain contains a high percentage of oils, which is an aspect

to consider in the selection of this variety for the industry, being able to apply cold

extraction method by pressing, by solvent or using a hot method.

262 Ivan González Gongora et al.

Table 3. Chemical composition of grain M-FR-28

Components of whole grain M-FR-28 (%)

Starch 70.0±0.91

Proteins 9.90±1.02

Fat 4.80 ±0.02

Ash 1.37±0.15

The chemical composition of M-FR28 were shown in table 3. The grains presented

a high percentage of starch 70.9 ± 0.91 in relation to other components and the

results obtained were similar to other maize varieties in general [44]. After starch,

the proteins constitute the second chemical component of the grain in order of

importance. In common varieties, the protein content can range between 8 and 11

percent of the grain weight, and for the most part they are found in the endosperm

[44]. The protein percentage was 9.90 ± 1.02, this value is within the normal range

of maize. So, the variation in the content of minerals in maize depends to a large

extent on the type of soil, quantity and quality of fertilizers, as well as on climatic

conditions. Percent ash content of different maize varieties were found in the range

of 0.7 % to 1.5 % [45]. The values obtained for ash was 1.37 ± 0.15 %, which is

within the studies. The oil content of maize grain is mainly in the germ and is

genetically determined, with values ranging from 3 to 18 percent. The percent

obtained in the grain was 4.80 ± 0.02 %, which means that it has a low oil content.

Quality specification of maize (Zea mays L.) variety FR-28.

Table 4 show the quality specification of maize (Zea mays L.) variety FR-28 (M-

FR28) The amount of sprouted grains was higher that 95%, indicating a good

viability of germ and the rooming conditions were appropriate.

Table 4. Evaluation of quality specification of maize (Zea mays L.) variety FR-28.

Properties M-FR28 (%)

Damaged grains 2.650 ±0.52

Sprouted grains 97.50±3.54

Foreign materials 0

Moisture 12.48±1.40

The germination test indicates the quality for sowing of grain and biological and

chemical quality. For this the results must be close to 100%, if the results were

lower is possible that germen has been damaged by multiple factors. This damage

can be the result of heat generation for a poor storage, high drying temperature,

presence of old grains or the fungi or insects attack or microorganisms that could

cause injury to the structure that gives rise to a new plant; which in turn cause

changes in the color of the germ [46]. So-called grains with black germ or black basal part are not viable. The high temperature together and the high amount of

Physical, chemical and biological properties of maize variety Fr -28 263

reducing sugars propitiates the germ to acquire a dark hue, which could be an

indicator of the presence of a high percentage of damaged starch [47]. The presence

of damaged grains in the maize variety could be due to the greater susceptibility of

these grains to the action of pests. Aspect that must be valued when selecting the

varieties that are going to be planted, processed and industrialized. The content of

damaged grains is less than 3% and the quality specification reported by Fraga [48],

between 3-15% of maximum, so that it can be inferred that this variety can be used

in wet milling because it is known that the contaminated grains inside with larvae

and pupae that pass the cleaning system are ground together with the components

of the grain thus affecting the quality of the finished corn flour and the products

made from it, hence the importance of their presence is minimal [49]. This small

value in the percentage of damaged grains is due to the low moisture content present

in the sample, as it is known, moisture makes the grain more susceptible to attack

by agents that damage the grain. The content of foreign materials was zero (0), this

result is desirable, since the presence of these brings deterioration of the grain, being

able to favor the growth of microorganisms occurring contamination and damages

to the grain. On the other hand, economically this indicator is of great importance

since if its content is high, it increases the energy consumption in the different

processes of either processing, drying, transportation and cleaning, causing a

greater loss due to shrinkage [50]. The foreign materials serve as substrate and

protection for insects and adversely affects the quality of the milling products

(flavor, color and functionality) and consequently of the finished products. A high

content of foreign matter can result from poor classification when harvesting the

beans. The classification and cleaning of these grains was efficient since there were

no contaminants in the lot. The moisture content presented value of 12.48±1.40 in

the grain, this result was below the values of 14-15% proposed by different

researchers in the literature regarding this cereal [39], this value makes deterioration

of the grains in storage unlikely. The fermentation of glucose, the processes of

respiration and self-heating, nor the growth of fungi and insects that could produce

unwanted colorings will not be favored. From the economic point of view, greater

humidity results in lower yields of flours as they have less solids than a grain of low

humidity, worse storage and therefore affects in quality. In addition, the humidity

influences physical properties such as the angle of repose, the weight of 1000

grains, volumetric weight and density, these last important parameters during the

commercialization of maize. The determination of the same gives a measure of the

amount of dry matter that the buyer is obtaining and dictates the guidelines for the

handling of the cereal during its storage [44].

Conclusions

Physicochemical characteristic of M-FR28 meets the specifications of quality.

Physical properties are within optimum conditions relative to other grains. The

variety has higher content of endosperm and starch, in addition it contains an

important value in protein; although the percentage of oil was low. The amount of

sprouted grains was higher than 95%, indicating a good viability of germ. The small

264 Ivan González Gongora et al.

value in the percentage of damaged grains is due to the low moisture content present

in the sample, due the moisture makes the grain more susceptible to attack by agents

that damage the grain. The zero content of foreign materials allow favor the growth

of microorganisms occurring contamination and damages to the grain. On the other

hand, economically this indicator is of great importance since if its content is high,

it increases the energy consumption in the different processes of either processing,

drying, transportation and cleaning, causing a greater loss due to shrinkage.

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Received: February 6, 2018; Published: March 2, 2018