Rhizosphere Microbiology of Quality Protein Maize Used for Food

Zusatztext

Good nutrition in food is a key part of food security especially when the source can be readily affordable and available in the diet of many. Quality protein maize (QPM), a cheap source of quality protein demonstrated significant nutritional superiority when cultivated and evaluated in common maize food products in comparison to other two maize varieties. The enhanced nutritional quality and tremendous benefits of the utilization of QPM as a staple food were brought to fore in this study. Appreciable insights were also provided on the need to improve the production of QPM both as feed for human and livestock and further use of it in the development of functional foods. The bacteria and fungi associated with the rhizoshere and rhizoplane of the various maize varieties at different stages of growth were determined.

Autorenportrait

Martins Jackson Ladu, Ph.D., is a regulatory officer at the National Agency for Food and Drug Administration and Control, Nigeria and a research fellow for more than 20 years. He is a member of the Emerald Literati Network UK., and Nigerian Institute of Food Science and Technology. He has authored several articles in many reputable journals.

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