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La qualite des grains de vingt-deux varietes, dont sept de sorgho ( Sorghum bicolor ), sept de mil ( Pennisetumg laucum ) et huit de mais ( Zea mays ) est etudiee par des methodes standard. L’evaluation physicochimique montre que le poids de 1000 grains est le parametre le plus discriminatoire comparativement a la forme, les dimensions, la couleur et l’endosperme des grains. Sur le plan du profil nutritionnel, la variete de mais FBMS1 est la plus interessante par ses teneurs elevees en proteines (15,5%), en lipides (13%) et en cendres (2,5%). Dix varietes, soit cinq de mil (IKMP5, IKMV8201, SOSATC88, GB8735, Tabi), deux de mais (Wari, Espoir), trois de sorgho (Tieble, Sariaso14, ICSV1049) presentent un profil nutritionnel moyen. Par contre, onze varietes, soit deux de mil (IKMP1, Gampela), cinq de mais (Bondofa, SR21, Barka, FBC6, Massongo) et quatre de sorgho (Fibmigou, Kapelga, Sariaso11, Framida) montrent un faible profil nutritionnel. Neanmoins, Kapelga, Fibmigou et IKMP1 se distinguent par leurs teneurs interessantes en proteines ou en fer. Au plan technologique, l’evaluation de la vitrosite et de la durete des grains indique que seulement trois varietes de mil (SOSATC88, GB8735, Gampela) et une variete de sorgho (Framida) sont a grains farineux, donc peu aptes au decorticage. © 2015 International Formulae Group. All rights reserved. Mots cles: Sorgho, mil, mais, composition, propriete physicochimique, propriete tech English Title: Grains quality and food processing aptitude: case of varieties of Sorghum bicolor , Pennisetum glaucum  and Zea mays from West Africa English Abstract Grain quality of twenty two varieties, including seven sorghum ( Sorghum bicolor ), seven millet ( Pennisetumg laucum ) and eight maize ( Zea mays )is studied by standard method. The evaluation of physicochemical characteristics shows that the 1000-grain weight is the most discriminatory comparatively to the grain and endosperm form and color, and the grain size. With respect to nutritional profile, maize variety FBMS1 is  the most interesting due to its high contents in protein (15.5%), fat (13%), and ash (2.5%). A total of ten (10) varieties, including five of millet (IKMP5, IKMV8201, SOSATC88, GB8735, Tabi), two of maize (Wari, Espoir) and three of sorghum (Tieble, Sariaso14, ICSV1049) show medium nutritional profile. On the contrary, eleven varieties out of which, two of millet (IKMP1, Gampela), five of maize (Bondofa, SR21, Barka, FBC6, Massongo) and four of sorghum (Fibmigou, Kapelga, Sariaso11,Framida) show a low nutritional profile. Nevertheless, Kapelga, Fibmigou and IKMP1 are standing out due to their interesting levels of protein or iron. With the respect to the technology, the result of vitreousness and hardness of the kernels indicate that only three varieties of millet (SOSATC88, GB8735, Gampela) and one variety of sorghum (Framida) are floury kernels, so just suit for dehulling. © 2015 International Formulae Group. All rights reserved. Keywords: Sorghum, pearlmillet, maize , composition, physico-chemical properties, technological properties

international journal of biological and chemical sciences

Qualité des grains et aptitude à la transformation : cas des variétés de &lt;i&gt;Sorghum bicolor&lt;/i&gt;, &lt;i&gt;Pennisetumg laucum&lt;/i&gt; et &lt;i&gt;Zea mays&lt;/i&gt; en usage en Afrique de l’Ouest