Characterization of Eight Maize Varieties with a Low Glycemic Index to Support Food Security
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Badan Penelitian dan Pengembangan Pertanian
Abstract
This study looking for non rice food alternative was carried out to support the food security program of
Indonesia. As an agricultural country rich of genetic diversity including food crops, Indonesia has much many
promising alternative sources for substitution and/or instead of rice as stapple food. One of them is maize which
have many varieties for food and/or feed. Characterization of some varieties of maize is very useful to increase
utilization as raw material of food. Eight varieties of maize i.e. Srikandi Putih, Anoman, Bisi 2, and local: Tretep, Kodok,
Tlogomulyo, Sili and Pulut of Temanggung maize central areas were evaluated of their physical and chemical
characteristics. Their physical characteristics of maize seed showed i.e.: weight of 100 grains, length, width, and
height are; 19.8-33.4 g, 8-10 mm, 3-6 mm, and 7.9-11 mm respectively. Brightness level (L) maize kernels and thermal
conductivity are : 88.1-93.8 and 0.256 to 0.275 (W/m.oC). The chemical composition of maize grain i.e.: moisture, ash,
fat, protein, and amylose contents are: 5.9-11.5, 0.4-1.7, 3.2-4.2, 6.7- 11, and 15.7 to 29.0% respectively. Analysis
of levels insoluble and soluble dietary fiber corn kernels in a row are 5-6.6%, and 1.1-1.3%. The maize starch
digestibility of several varieties of maize 65.4-75%. Local Sili and Anoman varieties showed highest and lowest
maize starch digestibility. The results turned out to be the glycemic index of eight varieties of maize is very low 28.7
41.7, the highest is Srikandi Putih variety. However, for the highest of glycemic index is still very low compared to
other food grains. Thus maize is the best diet for diabetics.