Demand-Driven Technologies for Sustainable Maize ... - IITA

465Sensory evaluation results showed that the Makala from all cultivars andmaize fl our substitution levels were acceptable to consumers, althoughthe Makala with best sensory properties was obtained from CMS 8806and CMS 8704. Therefore, replacing wheat fl our with up to 40% maizefl our is acceptable for Makala production in Cameroon.ReferencesAbraao, S., 1994. La diffusion du maïs au Nord Cameroun: Dynamique del’innovation et culture technique locale. Thèse de Doctorat, UniversitéParis X, Paris (France) 388 p.AOAC, 1990. Offi cial methods of analysis (13 th ed.). Association of Offi cialAnalytical Chemists. Arlington, VA, USA.Carson, L., C. Sester, and X.S. Sun, 2000. Sensory characteristics of sorghumcomposite bread. International Journal of Food Science and Technology35: 465–471.Cerdan, C., R. Ndjouenkeu, and K. Mbayhoudel, 2004. Increasing the valueof food crops/impact of small-scale processing activities on the economicdevelopment of the Central African savannahs. Cahiers Agricultures 13:85–90.Cheong, M.L. and X.S. Sun, 1998. Dough improvers on dough propertiesand bread quality of sorghum composite fl our. Cereal Foods World 43:631–639.Delhaye, C., P. Clement, et J.P. Rossi, 1984. Appréciation du pouvoirfermentaire. In B. Godon and W. Loisel (eds), Guide pratique d’analysesdans les industries des céréales. Tech et Doc Lavoisier, Paris, France,685p.Dury, S., J.C. Medou, D.F. Tita, and C. Nolte, 2004. Sustainability of the localfood supply system in sub-Saharan Africa: the case of starchy products inSouthern Cameroon. Cahiers Agricultures 13: 116–124.Egan, H., R.S. Kirk, and R. Sawyer, 1981. Pearsons chemical analysis of foods,8 th edn, Churchill Longman Group, London, UK.Enwere, N.J., 1998. Foods and plant origin, processing and utilization. Afro-Orbis Publishing Ltd, Enugu, Nigeria, p 34.FAO, 1993. Le maïs dans la nutrition humaine. Collection FAO : Alimentationet nutrition n° 25, FAO, Rome, Italy, 174p.Fliedel, G., C. Grenet, N. Gontard, et B. Pons, 1989. Dureté, caractéristiquesphysico-chimiques et aptitude au décorticage des grains de sorgho. Pp187–201 In Aupelf-Uref (ed.) Céréales en régions chaudes. John LibbeyEurotext, Paris.Foda, Y.H., A. Ramy, and N.M. Rasmy, 1987. Rheological and sensorycharacteristics of doughs and balady bread based on wheat, sorghum,millet and defatted soy fl ours. Annals of Agricultural Science, Ain ShamsUniversity, Cairo, Egypt, 32: 381–395.