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Détails de la publication

Nutritional Properties Assessment of Endogenous and Improved Varieties of Maize (Zea mays L.) Grown in Southern Benin

  • Langue :Anglais
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Détails de la publication

  • Type:Article
  • Domaine:Nutrition humaine - Securité alimentaire
  • Année de publication:2017
  • Cultures:Maïs
  • Couverture géographique:Sud-Bénin
  • Mots clés:Maize; varieties; composition; macro nutrients; sugar; amino acids; Benin

Résumé de la publication

A wide range of maize varieties is used in Benin but information on the nutritional characteristics of these varieties are not well known. This study aims to assess the nutritional composition of maize varieties in use in the southern region of Benin with the purpose of providing consumers accurate information for better choice. Materials and Methods: Moisture, ash, protein, fiber and fat contents were determined according to Association of Official Analytical Chemists and American Association of Cereal Chemists methods. Sugar and organic acids were assessed using High Performance Liquid Chromatography methods and amino acids profile was established according to Rosen method using glutamic acid. Results: The maize varieties were classified into 5 clusters according to their macro nutrients composition and 4 clusters based on their sugar and organic acids contents. Varieties of group 5 were very rich in protein (14.34 g/100 g), while the highest fat content (7.22 g/100 g) was observed for group 2 varieties. The highest carbohydrate contents obtained were 80.64 g/100 g, 80.11 g/100 g and 79.15 g/100 g for groups 1, 4 and 5 varieties respectively. Moreover the dendrogram gave four homogeneous clusters according to sugars and organic acids composition. Varieties of groups 2, 3 and 4 had almost the same fructose contents ranging between 0.04 and 0.06%; varieties of group 1 contained the highest contents of raffinose, sucrose and glucose; those of group 2 were very rich in propionate and fructose. Conclusion: It is concluded that some of maize varieties investigated contained high level of protein. Furthermore glutamic acid was the predominant amino acid while the least amino acid was methionine. Those varieties, owing to their protein and amino acids contents could have many benefits by providing vital constituents to the body.

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