Quality protein maize (QPM) seeds grown in Côte d’Ivoire: A source of high value edible oil

Abstract

The search for new sources of oil with improved properties has focused our attention on the characteristics of oils extracted from white and yellow quality protein maize (QPM) seeds, two hybrids of classic maize (Zea mays L.). Physicochemical parameters of extracted oils were respectively as follow: refractive index (1.47 ± 0.00), free fatty acids (FFA) (1.4 ± 0.00 %), peroxide value (2.00 ± 0.00 and 1.33 ± 0.60 meq O₂/kg), iodine value (136.20 ± 1.22 and 137.60 ± 1.22 g I2/100 g), and saponification value (203.83 ± 1.62 and 205.70 ± 1.62 mg KOH/g). Biochemical and nutritive analysis have revealed the following assets: unsaponifiable matter (1.43 ± 0.21 and 1.70 ± 0.10%), phosphorus (0.10 ± 0.02 mg/g), carotenoids (0.86 ± 0.01 and 1.06 ± 0.01 mg/g), vitamin A (0.45 ± 0.01 and 0.63 ± 0.01 mg/g) and vitamin E (0.32 ± 0.01 and 0.39 ± 0.01 mg/g). White and yellow QPM oilseeds showed higher content of linoleic acid (~ 60.2 % of total fatty acids). All these interesting characteristics should arouse attention for the usage of white and yellow QPM oilseeds as alternative to traditional corn oil in food and pharmaceutical industries.

Keywords: Zea mays, quality protein maize, seed oils characterization, vitamin E, linoleic acid.

African Journal of Biotechnology Vol. 12(23), pp. 3710-3718