Improved protein maize from Ghana
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CTA. 1993. Improved protein maize from Ghana. Spore 45. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/49141
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Even though normal maize has approximately 10% protein, this is not available to monogastric animals, including humans because the protein is low in two essenyial amino acids, Iysine and tryptophan. As a result there has been a worldwide effort to...
Even though normal maize has approximately 10% protein, this is not available to monogastric animals, including humans because the protein is low in two essenyial amino acids, Iysine and tryptophan. As a result there has been a worldwide effort to develop maize with improved quality protein. Efforts to develop a more nutritionally improved maize began in 1963 with the discovery of a recessive mutant maize gene, with protein that was twice as nutritious as the one in ordinary maize. Early attempts to breed varieties with high protein quality met with several problems including low grain yield potential, unacceptable chalky grain type, high moisture at harvest, and high susceptibility to insect pests and diseases. Extensive research efforts at CIMMYT, Mexico have resulted in a quality protein maize (QPM) germplasm that has grain yield potential and agronomic characteristics similar to normal maize. The availability of QPM, and financial support from Sasakawa Global: 2000, enabled the national maize programme at the Crops Research Institute (CRI) of Ghana to intensify research into, and development of varieties that performed as well as, or better than, normal maize varieties. The result was the development of a QPM variety which has been designated as Obatanpa. Obatanpa has been extensively tested both on-station and on farmers' fields in Ghana. The results of the evaluations show that even though Obatanpa is an intermediate variety, it competes favourably with the released full season varieties in terms of grain yield. In the intermediate variety trials, again both on-station and on farmers' fields Obatanpa produced grain yield equal to or better than those of intermediate maturing varieties. An analysis of protein quality carried out at CIMMYT showed that both Obatanpa and Okomasa (a full-season variety) have about 10% protein. However, the tryptophan level of Obatanpa, expressed as a percentage of whole sample or protein content, was about twice that of Okomasa. This was true for both the whole grain and the endosperm. Based on the encouraging performance of Obatanpa, a restricted release of the variety has been made in Ghana. SAFGRAD Coordination Office 01 BP 1783 Ouagadougou 01 BURKINA FASO
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