Abstract:
Tow field and laboratory experiments were conducted to study variability of grain yield and quality traits in thirteen maize genotypes. The field experiment was conducted in the winter season of 2015 in the period from November 2015 to February 2016. Gezira Research Station Farm (GRSF), WadـMadani, Sudan. A randomized complete block design (RCDB) with three replications was used and grain yield (t/ha) was studied. The laboratory experiment was conducted at the laboratory of food research center (FRC), National Council of Research (NCR), Khartoum North, Shambat, Sudan. The thirteen maize genotypes were investigated to determine their chemical compositions, minerals contents and physical properties. Completely randomized design (CRD) was used for lab. experiments. The results showed that there were significant differences (P≥ 0.5) between the 13 maize genotypes for all yield the quality studied traits. The genotype BOMU scored the highest yield 1286.30 (t/ha). The results of chemical compositions showed that, the highest values of Caloric value (417.21 Kcal/ 100g), carbohydrates (84.76%), protein(13.41%), moisture (6.36%), fats (4.58%), fiber (2.89%) and ash (1.5%) were obtained by the genotypes 2014E98, Hudiba-2, 2014E92, 2014E104, 2014E104, 2014E79 and LONGS, respectively. The means of the minerals in (mg/kg) showed that, the highest values of Ca (8.04), P (403.33), Fe (2.46), K (358.33), Zn (3.06), Na (2.08) were obtained by the genotypes 2014E74, 2014E95, GBAYA Red, 2014E80, 2014E95 and GBAYA Red, respectively. The highest granule size (77mm) and weight of 100 seeds (31.2 gm) were obtained by genotypes 2014E37 and BOMU, respectively. Most of the 13 maize genotypes were characterized with yellow and/or different ranges of yellow color mixed with other colors. Nine maize genotypes included 6 local and three genotypes introduced from South Sudan exhibit bitterness taste. The variability in maize genotypes scored high values of yield and quality traits could be used in any maize breeding program in Sudan in the future.
