Critical Research on the Efficacy of Lippia multiflora (Verbenaceae) and Hyptis suaveolens (Lamiaceae) Leaves on Merchant Quality of Stored Maize Grain (Zea mays L.) in Côte d’ivoire |Chapter 8 | New Perspectives in Agriculture and Crop Science Vol. 2

The aim of this study was to monitor the merchant quality of maize grains stored for 9 months in polypropylene bags containing leaves of Lippia multiflora and Hyptis suaveolens, both species of which are known as biopesticides plants. The work was implemented in Timbé and Soko villages from respective departments of Katiola (Hambol region, Center-North) and Bondoukou (Gontougo region, Eastern-North) in Côte d'Ivoire. The parameters assessed consisted in weight loss, damages, moisture, fat, acidity, and peroxide values. The weight losses and damages were determined by methods of Harris, Lindblad and Boxall respectively, while moisture, fat, acid, and peroxide values were measured according to AOAC's standard methods. For any parameter assessed, the maize samples treated with leaves of L. multiflora and H. suaveolens recorded best values compared to control batches irrespective of the species and the study location. Indeed, the moisture varied between 9.00% and 14% from control maize grains and were below 13% in the treated batches. The weight loss rated below 15.25% from treated batches but reached 24.25% for the control maize grains samples. The grains damage was up to 47.40% in the control batches and remained below 32.40% in the treated sets. For the fat content of the grains, the averages decreased from 5.4% to 1.90% for control batches and remained over 2.4% from the treated maize. Oppositely, the acid and peroxide values were higher in control batches compared to the treated ones. Therefore, leaves of L. multiflora and H. suaveolens are successful products in the inhibition of insects activity and preservation of the maize grains quality with up to 9 months persistence. Such an inexpensive and easy-to-use technical should be sustained among farmers.

Author (s) Details 

Pierre Ezoua 
Laboratory of Biochemistry and Food Science, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University of Abidjan, 22 BP 582 Abidjan 22, Cote d’Ivoire.

Adama Coulibaly
Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, BP 1328 Korhogo, Côte d'Ivoire

Ysidor Konan
Laboratory of Biochemistry and Food Science, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University of Abidjan, 22 BP 582 Abidjan 22, Cote d’Ivoire

Daouda Sidibe
 Laboratory of Biochemistry and Food Science, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University of Abidjan, 22 BP 582 Abidjan 22, Cote d’Ivoir

Godi Henri Marius Biego
Laboratory of Biochemistry and Food Science, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University of Abidjan, 22 BP 582 Abidjan 22, Cote d’Ivoire and Department of Public Health, Hydrology and Toxicology, Training and Research Unit of Pharmacological and Biological Sciences, Felix Houphouet-Boigny University, BP 34 Abidjan, Cote d’Ivoire.

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