Physicochemical characterization of creole corn (Zea mays L.) (blue and red) from the State of Mexico

Abstract

Objective: To evaluate the physical and chemical characteristics of the creole corn (blue and red) from the Estado de México.

Design / methodology / approach: Size (mm), hectoliter weight (kg/Hl^-1), color and a_w were evaluated on blue and red creole corn. Besides, moisture, ash, ethereal extract, and protein content were evaluated. Statistical analysis was performed to assess possible significant differences using the Tukey test (p <0.05).

Results: Red creole corn had lower moisture and higher protein and ethereal extract contents also it was larger and had higher hectoliter weight therefore the flour yield of red corn could be higher than in blue corn.

Study limitations / implications: Biological activity of the evaluated creole corn kernels is necessary for it use as a functional food.

Findings / Conclusions: Red corn had better physicochemical characteristics than blue corn