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Caractérison du procédé de gambari-lifin (farine de maïs décortiquédégermé) et influence de la variété de maïs sur la qualité physico-chimique et rhéologique
| Content Provider | Semantic Scholar |
|---|---|
| Author | Nora, Adjile Amélia Nora Adjile Amélia Ferdinand, Houssou Ayihadji Paul Ferdinand Houssou Ayihadji Paul Nelly, Monteiro Nelly Monteiro Comlan, Fainou Marcellin Comlan Fainou Marcellin Fatiou, Toukourou Noel, Hans |
| Copyright Year | 2015 |
| Abstract | Gambari-lifin is a maize flour made from shelled-degermed grains used to prepare a dough called owo or partially us ed in bakery and pastry. This study aims to characterize the traditi onal processing techniques, and the quality attribu es of gambari lifin through a survey among producers and sellers, and to evaluate the ph ysicochemical and rheological properties of this fl our. In addition, the effect of maize varieties (local: Gnonli and three improved DMRES RW, and QPM Faaba TZPB -SR) on the physicochemical and rheological properties of the flour was investigated. Apart fro m shelling-degerming and milling, the processing of gambari-lifin are undertaken by women exclusively (74 % of respondents, N = 34) who are mostly from ethnic group Goun (71%) and to a l esser extent Yoruba (16%). According to the producers (96% respondents), custo mers/consumers prefer a very white flour with very small particle size and light sour taste. The unit operations include wetting (water s pray by hand), shelling/degerming, winnowing, soaki ng, milling, sun drying and sieving. The luminance/whiteness (L*) of gambari-lifin from markets varied between 82.12 and 86.12, while median particle sizes (Gm50) varied between 152.8 and 190.7 μm; this is c onsistent with surveys data. With the exception of milling yields, no significant varietal effect at the 5 % level was highlighted on the physicochemical and rheological parameters of gambari-lifin, the local variety (floury) giving the highest yield (73 % yield vers us 60.2 to 64.4 %). This suggests that all varietie s (local and improved) could be used for gambari-lifin production that could be used to prepare dough tha t meets the requirements of consumers. However, con sumers’ acceptance and other relevant physicochemical analy ses and the test on other maize varieties should be und rtaken. Keys words : Gambarilifin Maize flour Milling Nature & Technology Soumis le : 25 Avril 2014 Forme révisée acceptée le : 11 Septembre 2014 Email de l'auteur correspondant : noel.akis@yahoo.fr 142 Caractérison du procédé de gambari-lifin (farine de maïs décortiqué-dégermé) et influence d e la variét de maïs sur la qualité physico-chimique et rhéologi que. Revue « Nature & Technologie ». BSciences Agronom iques et Biologiques, n° 12/ Janvier 2015 |
| Starting Page | 142 |
| Ending Page | 150 |
| Page Count | 9 |
| File Format | PDF HTM / HTML |
| Volume Number | 7 |
| Alternate Webpage(s) | https://www.univ-chlef.dz/RevueNatec/issue-12/Revue-B/Art_337.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
