Perception de la diversité, des choix et de l’aptitude à la transformation des écotypes de maïs cultivés au Bénin

Sagbo, Fresnellia S.Y.; Aïssi, M. Vahid; Dansi, Alexandre; Soumanou, Mohamed M.

doi:10.4314/jab.v104i1.12

Cited by 2 publications

(1 citation statement)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The grain color is one of criteria followed by consumers to choose a maize variety (Sagbo et al, 2016). In the present study, the grain color of local and improved maize varieties was evaluated.…”

Section: Discussionmentioning

confidence: 99%

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

Sagbo¹,

Aissi²,

Hounkpatin³

et al. 2017

Int. J. Bio. Chem. Sci

Self Cite

View full text Add to dashboard Cite

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 IWDC 2 SynF 2 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.

show abstract

Section: Discussionmentioning

confidence: 99%