Determination of Merchantability of Maize (Zea mays L.) as Epis, Spathes and Grains Stocked in the Production Areas of Côte d'Ivoire
Sira Bamba *
Training and Research Unit of Biosciences, Laboratory of Biochemistry and Food Sciences, Felix Houphouet-Boigny University, 22 BP 582, Abidjan 22, Cote d’Ivoire.
Henri Marius Godi Biego
Training and Research Unit of Biosciences, Laboratory of Biochemistry and Food Sciences, Felix Houphouet-Boigny University, 22 BP 582, Abidjan 22, Cote d’Ivoire and Training and Research Unit of Pharmacological and Biological Sciences, Department of Public Health, Hydrology and Toxicology, Felix Houphouet-Boigny University, BP 34 Abidjan, Côte d’Ivoire.
Adama Coulibaly
Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, BP 1328 Korhogo, Côte d’Ivoire.
Yves B. Nyamien
Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, BP 1328 Korhogo, Côte d’Ivoire.
Ysidore Konan
Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, BP 1328 Korhogo, Côte d’Ivoire.
Daouda Sidibe
Training and Research Unit of Biosciences, Laboratory of Biochemistry and Food Sciences, Felix Houphouet-Boigny University, 22 BP 582, Abidjan 22, Cote d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: This study aims to determine merchantability of maize produced and stocked as grains, epis and spathes of maize in five departments of Côte d’Ivoire.
Study Design: A total of 375 samples were collected at rate of 75 samples by department (Botro, Korhogo, Katiola, Agniblékro and Bondoukou). Then, the received samples were sent to the laboratory in order to analyse their merchantability.
Place and Duration of Study: The collection of samples was carried out on grains, epis and spathes maize from February 2013 to January 2014. Then, the analyzes were carried out at the Biochemistry and Food Sciences Laboratory of the Félix Houphouët-boigny University.
Methodology: The humidity was determined by drying until constant weight when the losses and damages of grains have been quantified by counting and weighing.
Results: The results show that for maize grains, humidity levels vary from 8.59±0.11% to 14.18±0.52%. Concerning epis of maize, humidity levels are between 9.85±0.23% to 13.02±0.32%. For maize spathes, humidity levels fluctuate between 11.16±0.29% to 14.17±0.32%. The damages varies from 5.01±2.64% to 19.35±2.00% for maize grains, 9.05±5.27% to 21.29±7.17% for epis and 17.95±1.13% for spathes. As regards weigh losses, proportions of grains, epis and spathes are between 1.53±1.17% and 5.10±0.97%, 2.43±1.70% and 6.54±1.79% and 2.76±1.18% and 5.11±2.65%, respectively.
Conclusion: A significant variability from one department to another can be noticed at level of maize quality regardless the type of maize. The merchantability of maize seems to be tied to post-harvest treatments (drying), type of storage (epis, grains and spathes) and structure of storage.
Keywords: Merchantability, maize grains, maize epis, maize spathes, production area, Zea mays L., Côte d'Ivoire.