Wholegrain flours of differently colored maize kernels as macro-and micronutrient-rich food ingredients

Four commercial wholegrain flours made from differently colored kernels of maize genotypes produced in Maize Research Institute "Zemun Polje" were used as the subject this study. Values major chemical components well mineral nutrients, antioxidants and some vitamins obtained white dent hybrid, yellow popping red variety blue landrace are presented. All had high fiber content (6.9-10.4%), while total protein ranged 8.5% to 12.2%. A level anthocyanins was determined flour (910.0 mg CGE/kg), whereas a carotenoids (26.5 bCE/kg). Total antioxidant capacity lowest (15.50 mmol Trolox Eq/kg) highest (37.6 Eq/kg). investigated contained levels potassium magnesium, trace elements, namely iron, zinc, copper manganese. The is naturally gluten-free, which makes it highly suitable for persons susceptible gluten allergy those with celiac disease. These results indicate that ZP can be functional food ingredients.