Influence of Manure and Nitrogenous Fertilizer Applications on Corn Yield and Quality Characteristics

Mohamed A.G. Khalil Azza A. Omran
2018 Suez Canal University Journal of Food Sciences  
Two field experiments were conducted at Sids research station, BeniSuef Governorate during 2014 and 2015 seasons, to study the effect of three manure levels (M 1 = zero, M 2 = 10 and M 3 = 20 m 3 fed -1 ) and four nitrogen (nd irrigation) on white corn (hybride single cross 130) growth, yield components and grain yield. The resultant corn grains were estimated with respect to some physicochemical and technological properties. Manure levels and N application times significantly affected days to
more » ... y affected days to 50% tasseling, plant and ear height, ear length, rows per ear and kernels per row in both seasons. Manure levels significantly affected days to 50% silking in season 2015 while, N application times significantly varied days to 50% silking, grain yield in both seasons and ear diameter in season 2015. The highest grain yield was obtained with M 3 in both seasons while, T 2 reached flowering stage earlier than the other N application times and it had the highest value in plant ear height, yield components and grain yield. Results of interaction indicated that M 3 had the highest grain yield when it was used with T 2 . 1000-grain weight significantly increased with increasing manure levels. M 3 T 2 and M 3 T 3 had the highest values in 1000-grain weight for both seasons. The endosperm and germ percentages were significantly increased in M 3 T 2 and M 3 T 3 . Protein, ash, iron and zinc slightly higher in season 2014 at different manure levels. While, fat contents were higher in season 2015. Protein digestibility and availability of iron and zinc increased with increasing manure levels in both seasons. The lightness (L*) values of muffins crumb color insignificantly decreased while, yellowness (b*) values increased with increasing manure levels. In general, it could be concluded that, corn flour could be used to produce good quality gluten-free muffins with acceptable physical and sensory characteristics.
doi:10.21608/scuj.2018.59316 fatcat:yfr7fybyo5hknk3i2wfyxflc5e