202 native samples of com were analized for the purpose of evaluating the chemical composition and contribute to a better utilization of chilean com, from the point of view of human and animal nutrition and industrial availability.
According to the characteristies and grain composition, the different varieties were clasified into eight groups (Floury Dent, Common Dent, Curagua, Choclero, sweet, Camelia, Flint and Semident) distributed into five geographie zones.
The bromatological study was made by zones and by groups of grains. All values were adjusted to an average moisture of 10,42% and the results are given in the tables number 1 and 2.
The statistical calculus including analysis of variance and Dunean test (tables number 3, 4 and 5) permit to conclude that, in general, the zone and the type of grain influece the chemical composition of maize.
The average pereent with 95% confidence limit respectively were: crude protein: 10.79 ± 0.13; crude fiber: 1.98 ± 0.03; ether extract: 4.91 ± 0.08; nitrogen free extract: 70.41 ± 0.16; ash: 1,49 ± 0.02; calcium: 0.056 ± 0.002; phosphorus: 0.340 ± 0.008 and iron: 0.003 ± 0.0001, expressed on 10.42% moisture basis.