Hedonic Sensory Quality of Maize Grains Conserved by A Triple Bagging and Biopesticides System (Leaves of Lippia multiflora Moldenke and Hyptis suaveolens Poit)

Abstract

In Côte d'Ivoire, inefficient storage Practices which can be dangerous to consumers' safety and to the environment are hampering the widespread availability of cereals, especially maize. Thus, a triple bagged system with or without plant biopesticides (Lippia multiflora and Hyptis suaveolens leaves) was used in this study to determine its effectiveness in preserving the hedonic sensory qualities of the grains for a period of 18 months under a 3-factor central composite design (CCD). The first CCD factor consisted of 6 observation periods: 0; 1; 4.5; 9.5; 14.5 and 18 months. The second factor was the type of treatment, which included a control lot with a polypropylene bag (NT) and 9 experimental lots, one of which was triple bagged without biopesticides (MGT1 and the other eight (8) lots containing varying proportions and/or combinations of biopesticides (MGT2 to MGT9). Finally, the third factor concerned the combination of the two biopesticides with the percentage (%) of Lippia multiflora as reference. Treated and stored maize kernels were periodically removed and processed into porridge for sensory analysis using a 9-point hedonic scale. The sensory parameters studied were color, taste, aroma, smell, mouthfeel and overall acceptability. The results showed that storage of maize grains in a triple bagging and biopesticide system for up to 18 months did not affect the hedonic sensory attributes studied. The porridges made from these grains were therefore judged pleasant by the panelists throughout the storage period. On the other hand, the porridges produced from grains stored in a polypropylene bag (NT) were considered unpalatable by the panelists after only 4.5 months of storage with respect to these sensory parameters evaluated. The results of the PCA and CAH analysis showed that the incorporation of at a minimum of 1.01% biopesticides (Lippia multiflora and Hyptis suaveolens leaves) in the triple bagging systems made the conservation better and maintained the organoleptic properties of the maize grains throughout the 18-month period.