| Titre |
Nutritional Properties Assessment of Endogenous and Improved Varieties of Maize (Zea mays L.) Grown in Southern Benin |
| Auteurs |
Semassa Josiane Adjobignon [1],
Anihouvi Victor Bienvenu [2],
Padonou Sègla Wilfried [3],
ADJANOHOUN Adolphe [4],
Gbénou Joachin [5],
BABA-MOUSSA LAMINE [6],
|
| Journal: |
Pakistan Journal of Biological Sciences |
| Catégorie Journal: |
Internationale |
| Impact factor: |
1 |
| Volume Journal: |
20 |
| DOI: |
|
| Resume |
Background and Objectives: A wide range of maize varieties is used in Benin but information on the nutritional characteristics of these
varieties are not well known. This study aims to assess the nutritional composition of maize varieties in use in the southern region of Benin
with the purpose of providing consumers accurate information for better choice. Materials and Methods: Moisture, ash, protein, fiber
and fat contents were determined according to Association of Official Analytical Chemists and American Association of Cereal Chemists
methods. Sugar and organic acids were assessed using High Performance Liquid Chromatography methods and amino acids profile was
established according to Rosen method using glutamic acid. Results: The maize varieties were classified into 5 clusters according to their
macro nutrients composition and 4 clusters based on their sugar and organic acids contents. Varieties of group 5 were very rich in protein
(14.34 g/100 g), while the highest fat content (7.22 g/100 g) was observed for group 2 varieties. The highest carbohydrate contents
obtained were 80.64 g/100 g, 80.11 g/100 g and 79.15 g/100 g for groups 1, 4 and 5 varieties respectively. Moreover the dendrogram gave
four homogeneous clusters according to sugars and organic acids composition. Varieties of groups 2, 3 and 4 had almost the same
fructose contents ranging between 0.04 and 0.06%; varieties ofgroup 1 contained the highest contents of raffinose, sucrose and glucose;
those of group 2 were very rich in propionate and fructose. Conclusion: It is concluded that some of maize varieties investigated contained
high level of protein. Furthermore glutamic acid was the predominant amino acid while the least amino acid was methionine. Those
varieties, owing to their protein and amino acids contents could have |
| Mots clés |
Maize, varieties, composition, macro nutrients, sugar, amino acids, Benin |
| Pages |
267 - 277 |
| Fichier |
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