REMERCIEMENTS Les auteurs adressent leurs remerciements au Projet de Productivité Agricole en Afrique de l'Ouest (PPAAO) du Bénin pour avoir mis à leur disposition des moyens financiers pour la réalisation de la présente étude. RESUMEAu Bénin, plusieurs technologies sont utilisées pour la conservation du maïs. Ces technologies utilisées ne contrôlent pas toujours les pertes fongiques enregistrées. L'objectif de l'étude est d'évaluer l'impact des facteurs socio-économiques des producteurs sur les technologies de prévention des pertes fongiques et leur niveau de connaissance des mycotoxines du maïs en stockage. Pour ce faire, une enquête a été réalisée dans sept zones agro-écologiques du Bénin. Au total, sept technologies de stockages du maïs ont été inventoriées (de A à G). La technologie B est non seulement présente dans toutes les zones parcourues mais aussi, elle est fortement représentée dans les zones III, IV et VIII avec des proportions respectives de 51,33%; 62,86% et 69,83%. La population agricole ayant un niveau secondaire (27%) et les alphabétisés (15%) ont la chance de connaître les mycotoxines. Les enquêtés (100%) ne connaissent pas le danger lié à la consommation du maïs contaminé et n'ont jamais reçu une formation sur les mycotoxines. L'observation de la couleur verte (61% des enquêtés) et la couleur noire (28% des enquêtés) témoigne bien de la persistance des mycotoxines dans le maïs en stock au Bénin. © 2016 International Formulae Group. All rights reserved.Mots clés : Technologie, conservation, céréales, contamination, moisissures.R. BA et al. / Int. J. Biol. Chem. Sci. 10(1): 155-166, 2016 156 Perception of maize producers in Benin and impact of the socio-economic factors on the knowledge of the mycotoxins of maize in storage ABSTRACTIn Benin, various technologies are used for the conservation of the maize. Those technologies don't often control the recorded fungal losses. The objective of the study is to value the impact of the socioeconomic factors of producers on technologies of fungal loss prevention and their level of knowledge of mycotoxins of the maize in storage. A survey has been achieved in seven agro -ecological zones of Benin. Thus, a total of seven maize storage technologies were inventoried (A to G). The use of technology B is not only apparent in all the zones covered but it is also significantly used in zones III, IV and VIII in the respective proportions of 51.33%; 62.86% and 69.83%. The agricultural population, i.e. those with secondary education (27%) and the literates (15%) happen to have some knowledge about mycotoxins. People investigated (100%) do not have knowledge of the danger associated with the consumption of contaminated maize and have never received training on mycotoxins. The observation of a green colour (by 61% of respondents) and black colour (by 28% of respondents) is testimony to the persistence of mycotoxins in maize under storage in Benin.

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Maize varieties have specific food processing abilities, with reference to the production of gambari-lifin, lifin, mawe and ogi, four major intermediate products in Benin. Except for the gambari-lifin, these products are widely known in the most of African countries. The recent development of gambari-lifin in relation with the maize grains quality suggests the screening of appropriate maize cultivars for minimizing failure during processing. Panelists comprising 77 maize food processors sorted fifteen maize varieties of which fourteen improved and one local ecotype, and then described each group with their own words. Additionally, 70 maize food processors performed the CATA (Check All That Apply) questions test with a list of sensory terms on the maize varieties. Furthermore, selected physicochemical and rheological parameters were determined on seven representative maize varieties. Multidimensional scaling (MDS) and hierarchical cluster analysis and multiple factorial analyses (MFA) were performed on sensory descriptors and instrumental data. Based on MDS, four groups of maize varieties were identified being specifically appropriate for one or more of these intermediate products. Grains size and weight, endosperm texture and in a lesser extent colour were the major group descriptors of maize varieties. Vitreous character or average size were positively correlated to processing yield as far as gambari-lifin is concerned while floury character was associated to "ability for pasting". This study confirms that food processors perception is very helpful and useful tools for maize breeders since it early provides consistent information for the end-uses products.