Physicochemical and Organoleptic Characterization of Flours and Some Food Products Processed from Ten Maize Varieties (Zea mays) Cultivated in Côte d’Ivoire
L. A. Akpro, Deffan K. Prudence, G. A. Gbogouri, Louis Ban-Koffi, K. E. Assemand & G. J. Nemlin · Asian Food Science Journal · 2020
Objective: The aim of this work was to determine the processing aptitude of maize varieties into food products to be promoted in Côte d’Ivoire. Methodology: Three dishes have been developed from ten maize varieties (MAAN16, PGBR, PGB18, AAA3, KF18, CJB, KO/Na4, KO/Na3, KO/Wa6, an...
Open access
Research Article
10.9734/afsj/2020/v14i430137