Abstract
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. © 2017 International Formulae Group. All rights reserved. Keywords: Zea mays , varieties, flour, proximate composition, viscosity
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Biological and Chemical Sciences
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
