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OverviewMaize has always been an important in cereals as it has been used as food, fodder and feed human consumption, animals and poultry respectively. Improvement in quality components of maize crop is the most important task to fulfill the nutritional requirements. Maize flour and its products are the main source of nutrition for its consumers. Genetic studies provide us a base and approach to improve the quality components, various physiological and morphological traits associated with yield and yield related traits.The cultivated maize scientifically is Zea mays L. that belongs to family kingdom Plantae, subkingdom Tracheobionta, superdivision Spermatophyta, division Magnoliophyta, classLiliopsida, subclass Commelinidae, OrderCyperales, Family Poaceae (grass family), genus Zea (corn), species Zea mays (corn). Itis a diploid specie (2n = 2x = 20) The genusZea includes 6 annual and3 perennial species. Maize has many uses. Its grain is a rich source of starch, vitamins, proteins and minerals. One hundred gram of fresh grain contains 361 calories of energy, 9.4 g protein; 4.3g fat, 74.4g carbohydrate, 1.8g fibre; 1.3g ash, 10.6 per cent water, 140mg vitamins, 9mg calcium. Full Product DetailsAuthor: Ali Fawad , Ahsan Muhammad , Saeed Nasir AhmedPublisher: LAP Lambert Academic Publishing Imprint: LAP Lambert Academic Publishing Dimensions: Width: 15.20cm , Height: 1.10cm , Length: 22.90cm Weight: 0.290kg ISBN: 9783659308840ISBN 10: 3659308846 Pages: 192 Publication Date: 18 December 2012 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |