Physicochemical and Functional Properties of Flours from Three Purple Maize Varieties Named “Violet de Katiola” in Côte d’Ivoire

Akaffou, Flavie Aya; Koffi, Djary Michel; Cisse, Mariam; Niamké, Sebastien

doi:10.9734/afsj/2018/44034

Cited by 6 publications

(3 citation statements)

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“…It is the main food crop in Africa that is consumed by people of various taste preferences and socioeconomic backgrounds (Bello and Udo 2018). Maize is abundant in carbohydrates, dietary fiber, micronutrients, and polyphenols (Žilic et al 2012;Bello and Oluwalana 2017;Akaffou et al 2018). To promote the use of indigenous crops, maize flour can partially replace wheat flour in product formulations (Hasmadi et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour

Bello,

Esin

2023

FSAB

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A study was conducted to improve yellow maize flour through the addition of cowpea and coconut pomace flour blends. The flours were optimized using the optimal mixture design of response surface methodology and functional properties were determined. The bulk density, swelling, water absorption, and oil absorption capacity were all significantly (p < 0.05) different. Run 1 (75% maize flour, 23.75% cowpea flour, and 1.25% coconut pomace flour), Run 2 (95% maize flour and 5% cowpea flour), Run 7 (70% maize flour and 30% cowpea flour) and Run 8 (90% maize flour, 5% cowpea flour and 5% coconut pomace flour) were selected as best overall functional properties. The selected flour blends were assessed for proximate composition, antioxidant properties, and pasting properties. Cowpea flour significantly (p < 0.05) increased crude protein content, while coconut pomace flour enhanced ash, crude fat, fiber, and energy content. The antioxidant and pasting properties showed Runs 2 and 8 with improved DPPH value and pasting properties. These flour blends might be suitable for developing complementary foods and ready-to-eat foods due to their low pasting properties.

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Section: Introductionmentioning

confidence: 99%

Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour

Bello,

Esin

2023

FSAB

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“…Moreover, it is established that approximately 75% of the global starch industry is made from corn [6]. Maize kernels are basic source of carbohydrates, mainly consisting of starch, making them the most energetic cereals [7,8,9].…”

Section: Introductionmentioning

confidence: 99%

“…This is the case of purple maize cultivated only in Katiola and in the surrounding localities; hence its name "Katiola violet" [10]. Recently studies on the physicochemical and functional properties of the flours and oils of three cultivars of this purple maize were carried out by Akaffou et al [9]. These corns have been found to be rich and inexpensive sources of starch.…”

Section: Introductionmentioning

confidence: 99%

Functional Properties of Acetylation-modified Starches of Three Purple Maize Cultivars from Côte d'Ivoire

Cisse,

Koffi,

Akaffou

2023

EJNFS

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Acetylation is one of the most used chemical modifications to improve the functional properties of starches. This allows the esterification of native starches by introducing acetyl groups into their structure. The objective of this study was to enhance the value of purple corn from Côte d'Ivoire. Some functional properties and enzymatic digestibility of acetylated and native starches of three cultivars of this maize have been determined. To this end, these maize were harvested in Katiola, a town on the Ivory Coast. The results showed that purple corn starch was modified using 10.2% acetic anhydride. Acetylated starches showed a degree of substitution and an acetyl content between 0.1 and 0.15% and 2.6 to 3.91% respectively. Acetylation increased clarity, swelling and solubility. This increase could contribute to the production of ice cream, frozen fruit, bakery products and sauces. This has also resulted in reductions in demotion trends compared to the corresponding native starches. Concerning the lowest gelling concentration, acetylated starches have recorded low values (1; 2 and 4%) which are very interesting in the food industries for infant foods. For enzymatic digestibility, the starch that has been digested much more quickly in the acetylated form is dark violet (ADP). Overall, these acetylated starches can be recommended in several food industries.

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Chemical composition, techno-functional properties, and bioactive components of blends of blue corn/purple sweet potato for its possible application in the food industry

et al. 2022

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Physicochemical and Functional Properties of Flours from Three Purple Maize Varieties Named “Violet de Katiola” in Côte d’Ivoire

Cited by 6 publications

References 0 publications

Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour

Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour

Functional Properties of Acetylation-modified Starches of Three Purple Maize Cultivars from Côte d'Ivoire

Chemical composition, techno-functional properties, and bioactive components of blends of blue corn/purple sweet potato for its possible application in the food industry

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