Changes in B Vitamins in Maize Grains Stored Using a Triple Bagging System in the Presence of Two Aromatic Plants Lippia multiflora Moldenke (Verbenaceae) and Hyptis suaveolens Poit (Lamiaceae)

Maize is a vital source of nutrition for rural populations in Côte d’Ivoire. Maize grains are a rich source of many vitamins, particularly B-group vitamins, which play an essential role in overall health and nutrition. Unfortunately, this crop faces the persistent challenge of sustainable storage in rural areas, resulting in significant quantitative and qualitative losses of essential nutrients (vitamins) within a few months of storage. This study aims to evaluate the impact of a triple-bagging system, with or without aromatic plant leaves (Lippia multiflora and Hyptis suaveolens), on the B-vitamin content of maize grains during storage. Nine experimental batches (with different proportions/combinations of aromatic plant leaves added) and one control batch were prepared and stored for 9.5 months based on an experimental design. Statistical analyses revealed significant (P < 0.05) variations in the levels of these vitamins during the 9.5-month storage period, depending on the type of packaging. In the control batch (TeSP), average losses of water-soluble vitamins ranged from 32% to 77%. In the TB0 batch, however, this decrease was less pronounced, with maximum losses of just 33%. The lowest loss rates were recorded in all batches that received different proportions/combinations of leaves, compared to both the control batch and the TB0 batch. The mean values ranged from 10.47% to a maximum of 25%. Combining triple-bagging technology with aromatic plant leaves appears to be a promising alternative to synthetic pesticides, ensuring the sustainable preservation of the nutritional quality and vitamin content of maize grains in rural areas.