The Journal of Agricultural Science

Table of Contents - 1990 - Volume 114, Issue 02  

Research Article

Palatability tests of seventeen maize (Zea mays) genotypes for human consumption

J. E. Alikaa1 and C. C. Okwechimea1

a1 Department of Agriculture, University of Benin, Benin City, Nigeria

Abstract

seventeen maize (Zea mays L.) genotypes (unimproved local varieties, improved open-pollinated composites, hybrids and F1 varietal crosses) were compared on a 1–5 scale for taste when eaten as boiled green maize. Significant differences were obtained between and within genotypic groups. Differences within the open-pollinated composites and the varietal crosses were highly significant. Using mean score ratings as an index for selection, the three genotypes TZB, BN59 × 1K8149SR-BC2 and TZESR-W × 1K8149SR-BC2 were identified as having the best taste, with mean scores of 3·6, 4·3 and 3·5, respectively.

(Revised September 04 1989)

(Received September 04 1989)

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