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Genetic Studies in Zea Mays L (Paperback)
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Genetic Studies in Zea Mays L (Paperback)
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Maize 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.
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