Review on Maize (Zea mays L.) Breeding Methods for Improving Quality Protein and Others Nutritional Traits Lemi Yadesa

Maize (Zea mays L.) is a member of the grass family Gramineae (Poaceae) and one oldest cultivated crops. To date, maize widely in most parts world, over wide range environmental variables signifying its global regional importance to millions people who rely on crop pursuit food security livelihoods. Now days, mixed with tef also used towns for making injera. alleviate malnutrition, protein content can be increased as high 18% by increasing prolamine (zein) fraction endosperm, but unfortunately it consequently led lysine tryptophan deficiency. Since primary majority farming systems staple rural population much mid-altitude sub- humid agro-ecologies Ethiopia, substituting conventional (CM) quality (QPM) substantially improve status greatly reduce malnutrition problem resource-poor farmers low-income that depend their food. Recent evidence indicates amino acids play biological roles lipid synthesis, bone elongation, regulation these other processes necessary linear growth. The intensities or should constantly restrained during breeding process sustain grain even when op2op2 genotype preserved. kernel, like cereal grains, includes pericarp (6%), endosperm (82%) germ (12%).Molecular marker-assisted selection, often simply referred selection (MAS) offers such possibility adopting novel approaches improving strategies horticultural breeding. Appreciative concrete achievements nutritional crops through efforts necessitate long-term investments, sustained research patience, besides continuing administrative, financial scientific support. Further extensive use MAS predictable enhancement methods marker analysis identification applicant genes commercial traits. Time savings will attained may significant cost where there are reasonable markets developed cultivars. DOI: 10.7176/JBAH/11-21-02 Publication date: November 30 th 2021