TITLE:
Physical and Technological Parameters of Maize Varieties (Zea mays L.) Grown in the Southern Parts of Benin and the Influence of Chemical Composition
AUTHORS:
Josiane Adjobignon Semassa, Victor Bienvenu Anihouvi, Adolphe Adjanohoun, Wilfrid Padonou, Joachim Gbénou, Lamine Baba-Moussa
KEYWORDS:
Maize, Physical Characteristics, Technological Parameters, Chemical Parameters
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.14,
December
28,
2016
ABSTRACT: Objective: The study aims to investigate some physical and technological parameters
of varieties of maize collected from the most representative areas of maize production
in the southern part of Benin, and mainly used by the populations of those areas. Method: The chemical composition, physical and technological characteristics of the
grains were determined using standard methods. Results: The results showed that
the weight of 1000 grains ranges from 158.01 to 305.12 g, the length from 0.79 to 1.81
cm, the average width from 0.74 to 1.51 cm, thickness from 0.36 to 0.85 cm and density
from 1.07 to 1.25. Regarding the technological parameters, the hardness of the
grains before and after cooking was between 16.78 and 47.20 kgf, and 0.23 and 0.71
kgf respectively, while the cooking time varies from 71.00 and 158.33 mn. There was
a positive and significant correlation (r = 0.405; p Conclusion: Through
its chemical and technological characteristics the maize constitutes an important raw
material for many culinary recipes in West African region.