Publications Scientifiques

[ Article ] Physicochemical and pasting properties of some local and improved maize varieties cultivated in Benin

Date de soumission: 18-02-2018
Année de Publication: 2017
Entité/Laboratoire
Document type : Article
Discipline(s) : Nutrition et Sciences de la Santé
Titre Physicochemical and pasting properties of some local and improved maize varieties cultivated in Benin
Auteurs SAGBO Fresnelia [1], AISSI Vahid [2], AMOUSSA HOUNKPATIN WALIOU B. A. [3], HOUENDO Celestin [4], Dansi A. [5], Soumanou M. [6],
Journal: International Journalof Biological and chemical Sciences (IJBCS)
Catégorie Journal: Internationale
Impact factor: 0.31
Volume Journal: 11
DOI:
Resume Physicochemical and pasting properties of eighteen varieties of maize cultivated in Benin were investigated. Studied varieties were of various colors including red, yellow and white. Eleven varieties were more likely white, while all the white varieties had a yellowish saturation index. Moisture, fat and ash contents ranged from 6.09 to 11.57%, 2.87 to 12.54% and from 1.09 to 5.46% respectively. Varieties Gnonli and IWDC2SynF2 showed respectively the lowest (22.58%) and the highest (26.86%) amylose contents. The pasting properties of the maize flours showed significant differences (p ≤ 0.05) between pasting parameters (peak, final viscosity, setback, pasting temperature and peak time) among the different varieties. The results of correlations between some physicochemical characteristics of maize and their pasting properties could be used to predict their behaviors and their potential for processing into different valuable products.
Mots clés Zea mays, varieties, flour, proximate composition, viscosity.
Pages 1753 - 1765
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