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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