Appropriate Processing And Food Functional Properties Of Maize Flour

Abstract

The physicochemical properties of whole maize flour (nDF) and dehulled-degermed maize flour (DF) were studied to be able to predict the functional properties of products derived from them. Whole milled grains produced 92% yield of flour; whilst (DF) yielded 65% net from grains.In the production of flour,degerming and dehulling effected reductions in crude protein (8.2- 7.5 %), fat (6.0-1.4 %), crude fibre (1.8-0.5 %), ash (1.5-0.2 %) ; whilst an increase in carbohydrates (74-80 %) was effected. DF showed higher water absorption capacity (197 %) than nDF (154 %) ; thus the swelling capacity of DF was about 1.5 times that of nDF. Brabender hot-paste viscometry showed that 10% total solids slurry (DF) was adequate to produce about 500 BU consistency.The mean peak hot-paste viscosity for DF and nDF were 505 BU and 370 BU respectively.Starch, fat and fibre contents were the major contributing factors in the differences in functional properties exhibited by the two types of flours. DF products would produce more sticky and pasty products than those of nDF.
(Af. J. of Science and Technology: 2002 3(1): 126-131)