Physicochemical and nutritional characterisation of maize produced in three locations in Burkina Faso

Abstract:

Maize (Zea mays L.) is a staple food in Burkina Faso, but its nutritional quality varies depending on production conditions and varietal characteristics. This study aims to characterise the physicochemical and nutritional properties of maize grains from three representative locations. The parameters analysed include moisture content, pH, protein, fat and mineral content (Fe, Zn, Ca, K). The results indicate moisture contents ranging from 9.2±0.4% to 10.8±0.3%, 9.4% and 10.9%, consistent with good storage suitability. The pH ranged from 6.12±0.05 to 6.31±0.04, suggesting favourable grain stability. The protein content shows significant variability (8.35-10.30%; p<0.05), reflecting the probable influence of genetic factors. In contrast, the fat content shows relative homogeneity (4.30-4.95%). Mineral concentrations vary moderately between locations, with higher levels observed in certain areas, suggesting an influence of soil conditions. Overall, the results indicate that nutritional variability in maize is primarily determined by genotype, whilst physico-chemical parameters remain relatively stable. This study provides useful scientific evidence to guide strategies for biofortification and the improvement of maize’s nutritional quality in Burkina Faso.

Keywords: Maize; Nutritional Quality; Physicochemical Properties; Minerals; Burkina Faso.

Biography:

Inoussa Ilboudo an expert in food safety, American society member, he currently pursuing a doctoral thesis at Nazi Boni University (UNB) with a focus on food safety. His professional experience spans food quality control, contaminant analysis, and agricultural product safety. He received specialized training in food contaminant analysis with Laval University (Canada), mycotoxin quantification using LC-MS/MS in Morocco, heavy metal analysis by atomic absorption spectrometry, chromatographic methods at the University of Helsinki. Head of the Contaminants and Food Additives Department, He led the implementation of peanut standards for infant flours and contributed to national food safety projects like ReCMA-BF.