MAIZE LANDRACES SELECTION FOR INDUSTRIAL END-USE BASED ON THEIR ADDED VALUE

Abstract

In recent years, the study, improvement and cultivation of maize landraces (Zea mays L.) have increased with the purpose of enhancing value to benefit producers and increase end uses. This study classifies kernels from six accessions of different maize landraces (Bolita, Elotes Cónicos, Cónico Norteño, Pepitilla, Pinto and Zapalote) based on physical, chemical, thermal and nixtamal quality properties for end usage. Physical properties measured were 100-kernel weight, hardness, flotation index, crystalinity, starch granule size and percentage of endosperm, germ, and pericarp. Chemical properties tested included proteins, lipids and ashes. Gelatinization temperature, enthalpy and relative viscosity were tested within the thermal properties group. For nixtamal quality, yield and texture for masa and tortillas was assesed. A principal component analysis was applied to identify specific end use in the industry for each accession. Based on this methodology, the Bolita landrace accession has appropriate characteristics for the snack industry; the Cónico Norteño landrace accession is adequate for the instant flour industry. Accessions from landraces Zapolote, Pepitilla and Cónico Norteño, has suitable characteristics for the masa and tortilla industry. Finally, accessions from landraces Pinto and Elotes Cónicos can satisfactorily be used for the wet milling industry.