African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Effect of aging on the physico-chemical and functional characteristics of maize (Zea mays L.) flour produced by a Company at Maroua (Far North of Cameroon), during storage

Kagouanbe Palouma Benjamin
  • Kagouanbe Palouma Benjamin
  • Department of Agriculture, Livestock and Derived Products, The Higher Institute of Sahel, The University of Maroua, P.O. Box 46, Maroua, Cameroon.
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Goudoum Augustin*
  • Goudoum Augustin*
  • Department of Agriculture, Livestock and Derived Products, The Higher Institute of Sahel, The University of Maroua, P.O. Box 46, Maroua, Cameroon.
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Aboubakar
  • Aboubakar
  • Department of Biological Sciences, Faculty of Sciences, The University of Maroua, P.O. Box 814, Maroua, Cameroon.
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Abdou Bouba Armand
  • Abdou Bouba Armand
  • Department of Agriculture, Livestock and Derived Products, The Higher Institute of Sahel, The University of Maroua, P.O. Box 46, Maroua, Cameroon.
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Mbofung Carl Moses
  • Mbofung Carl Moses
  • Department of Food and Bioresource Technology, School of Technology, The University of Bamenda, P.O. Box 39, Bambili, Cameroon.
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  •  Received: 28 February 2017
  •  Accepted: 30 March 2017
  •  Published: 31 May 2017

Abstract

The effect of aging on the physicochemical and functional properties of maize (Zea mays L) flour produced in Maroua (Far North-Cameroon) during storage, were investigated using standard analytical methods. The samples underwent natural (37°C) and accelerated (50°C) aging and packed in aluminum sachets. The results show that dry matter, starch and protein varied significantly (p<0.05) with the storage time and temperature. The variation of lipids content was minimal and statistically insignificant for 3 months for the flour storage at 37°C and decreased significantly (p<0.05) at 50°C. The functional characteristics shows that water absorption capacity, solubility index, water retention capacity and gel length varied (p<0.05) with the storage period and temperature. This study revealed that flours packed in aluminum bags at ambient temperature may be stored for three months without altering their physicochemical and functional characteristics, whereas two months is the maximum storage time at 50°C.

Key words: Maize flour, aging, physicochemical properties, functional properties, Maroua.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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