113-11 |
|
A. O. IDOWU-SHADRACH, Dept. of Food Science & Technology, Federal Univ. of Technology Akure, PMB 704, Akure Ondo State, 210010, Nigeria and A. A. Odugbemi, Dept. of Food Science & Engineering, Ladoke Akintola Univ. of Technology, PMB 4000, Ogbomoso, 210010, Nigeria. The varietal response of maize subjected to hydrothermal treatment in the production of “tuwo masara” was carried out, using different varieties of maize obtained from International Institute of Tropical Agriculture (IITA). The maize Grains were subjected to hydrothermal treatments (75 + 10C) for 60 minutes) and it was discovered to have apparent gelatinisation temperature ranging from 77.5-87.5 BU while the traditional processed flour had 72.5-87.5 BU with peak viscosity of the hydrothermal treated flour ranging between (158-305 BU) and the traditional processed flour had (222-320 BU) while the setback values for the hydrothermal treated flour was between the range of (305-309 BU) and the traditional processed flour ranged between (300-390 BU) and the traditionally processed flour ranged between (300-378 BU). A kg of each of the varieties of these maize grains were weighed, cleaned, with potable water, steeped for an hour, drained and treated hydro thermally for an hour at 750C after which it was drained and oven dried at 600C foe 12 hours, cooling was done and was milled into fine flour. The functional and pasting characteristics of the flour were determined thereafter.It was observed that the hydrothermal treatment given to different varieties of maize grains improves the bulk density of most of the samples as it increased their bulk density (0.517-0.532 g/ml) when compared with traditionally processed maize grain. This may offer packaging advantage in industry, which deals with packaging of flour in terms of volume. Except samples A2 and B2 which had a lower bulk density when compared with the traditionally processed samples (0.521-0.524 g/ml).
Session 113, Product Development: General
|