Physicochemical, biochemical and nutritive properties of QPM and regular maize flours grown in Côte d’Ivoire

Abstract

QPM dissemination throughout the word increases continuously. Due to cultivation effects, those introduced and cultivated in Côte d’Ivoire had to be valorized before being accepted and involved in people feeding habit . Hence their physicochemical, biochemical and nutritive characteristics were statistically compared to those of local maize, in order to note their nutritive value. The whole maize presented moisture ranging from 10.07±0.31 to 12.13±0.22 g/100g), and high amount of dry matter (87.87±0.22 – 89.93±0.31 g/100g), energy (401.42±0.20 – 422.52±0.45 Kcal/100g), carbohydrate (83.70±0.15 – 85.09±0.19 g/100g), starch (73.13±0.02 – 73.98±0.24 g/100g), protein (8.36±0.11 – 9.78±0.07 mg/100g) and fat (5.23±0.04 – 5.62±0.01 g/100g). White QMP recorded the most important carbohydrate, starch, energy, total sugar (2.89±0.28 g/100g) and calcium (22.38±1.66 mg/100g) contents, when yellow one topped the most important proteins, reducing sugar (0.86±0.03 mg/100g), vitamin A (8.42 μg/100g) and E (164.83.μg/100g) contents. Yellow regular contained the greatest amount of iron (2.38±0.1 mg/100g), magnesium (104.26±0.88 mg/100g), zinc (2.51±0.007 mg/100g) and phosphorus (295.74±2.40 mg/100g). Ash and cellulose contents of the whole ranged from 1.17±0.11 to 1.35±0.04 g/100g and 1.31±0.04 to 1.76±0.10 g/100g, respectively. In summary, QPM presented higher energy and nutritive factor than regular maize did.