Abstract
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.
Highlights
Maize based foods are major part of human diet in the most of African countries, in Benin, with long tradition in processing of maize into many end products (Nago, 1989)
The configuration resulting from multidimensional scaling revealed the global perceptive proximity of maize varieties tested by food processors (Figure 1ab)
Free sorting was quite efficient to obtain a sensory mapping of maize varieties
Summary
Maize based foods are major part of human diet in the most of African countries, in Benin, with long tradition in processing of maize into many (about forty) end products (Nago, 1989). Most of these end products derived from four intermediate products (two fermented paste “ogi and mawe” and two flours,“lifin” and “gambari-lifin”). The quality of those intermediate products is greatly linked to the type of maize varieties. It is necessary to concomitantly evaluate the aptitude of these maize varieties for preparing the food intermediate products (ogi, mawe, gambari-lifin, lifin) based on selected analytical and sensory methodologies
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have