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Corroborative Study on Maize Quality, Dry-Milling and Wet-Milling Properties of Selected Maize Hybrids
- Lee, Kyung-Min, Herrman, Timothy J., Rooney, Lloyd, Jackson, David S., Lingenfelser, Jane, Rausch, Kent D., McKinney, John, Iiams, Chris, Byrum, Linda, Hurburgh, Charles R. Jr.
- Journal of agricultural and food chemistry 2007 v.55 no.26 pp. 10751-10763
- Zea mays, corn, hybrids, food quality, milling quality, wet milling, dry milling, seeds, proximate composition, weight
- A corroborative study was conducted on the maize quality properties of test weight, pycnometer density, tangential abrasive dehulling device (TADD), time-to-grind on the Stenvert hardness tester (SHT), 100-kernel weight, kernel size distribution, and proximate composition as well as maize dry- and wet-millability by six participating laboratories. Suggested operating procedures were given to compare their measurements and provide the variance structure within and between laboratories and hybrids. Partial correlation coefficient among maize quality properties varied among laboratories. The repeatability and reproducibility precision values were acceptably low for the physical quality tests, except for TADD and SHT time-to-grind measurements. The yields of dry- and wet-milled products and their correlation with maize quality properties were dependent on the collaborating laboratory. This paper highlights the importance of laboratory variation when considering which maize hybrids are best suited for dry-milling and wet-milling.