IMPACT OF THE CONSERVATION MODE ON THE NUTRITIONAL QUALITY OF THE OIL OF THE GRAINS OF THE CORN VARIETS (Zea mays L.) LOCAL AND AMELIORAL CULTIVATIONS IN CÔTE D’IVOIRE

Abstract

The conservation of grains such as maize (Zea mays L.) takes into account the germination power, quantity and nutritional quality of the grains; This is not always guaranteed as storage and conservation are practiced in Côte d’Ivoire. The purpose of this study is to extend the shelf life and ensure the nutritional quality of corn grains. Observations were made on oils extracted from two varieties of local maize and improved (AC176 and GMRP18) that were kept for 4 months in three conservation modes (canary, attic and bag). After 4 months of conservation, only the fat content of the local variety AC176 (3.24 %MS) remains stable in the bag. The acid index is maintained for 4 months in the attic and bag, only for AC176 (2.01 mg KOH/g oil). The diode index, maintained for only 4 months for GMRP18 (137.60 g of I2/100g oil) in the attic and canary. The saponification index is preserved in the attic for 3 months for AC176 (189.15 mg KOH/g oil) and for 4 months for GMRP18 (205.70 mg KOH/g oil). The levels of palmitic and linoleic acids of AC176 remained stable for 2 months in the bag and 4 months in the attic, respectively, whereas the levels of oleic and linolenic acids remained stable for 4 months in the canary. For GMRP18, palmitic and linoleic acid levels remained stable for 2 months and 4 months respectively in the bag and oleic acid levels for 4 months in the attic and canary. For GMRP18, palmitic and linoleic acid levels remained stable for 2 months and 4 months respectively in the bag and oleic acid levels for 4 months in the attic and canary. Ultimately, the impact of duration and the method of conservation on the parameters of the corn grain oils studied depends on the variety.