Main Article Content
Effects of particle size and moisture content on the apparent\viscosity of pastes of some reconstituted indigenous flours.
Abstract
The study evaluated the effects of particle size and moisture
content on the apparent viscosity of the pastes of some reconstituted indigenous food flours. The apparent viscosities of the pastes of the reconstituted flours from maize, sorghum and cowpea seeds were determined experimentally. The result showed that the apparent viscosities ranged from 202 to 419 kg/ms in maize; 206 to 425 kg/ms in sorghum and 215 to 459 kg/ms in cowpea. The effect of particle sizes (200, 300 and 425 um) on the apparent viscosity was significant (p< 0.05) and followed a similar trend in all the flour samples. The apparent viscosity had an inverse relationship with the particle size, and increased as the particle size decreased. The effect of moisture content (8, 10 and 15 %) (wb) on the apparent viscosity was not significant (p < 0.05) as the moisture content levels were too low and in close range to make an appreciable impact on the apparent viscosity. It was further observed that the flours with smaller particle size produced pastes which were more viscous with more suspended and less sedimented or less aggregated particles; and hence are more likely suitable for the processing of most quality traditional foods like Kunu, Tuwo (Hausa); nri-oka, akamu (Ibo); eko, kokoro (Yoruba).
content on the apparent viscosity of the pastes of some reconstituted indigenous food flours. The apparent viscosities of the pastes of the reconstituted flours from maize, sorghum and cowpea seeds were determined experimentally. The result showed that the apparent viscosities ranged from 202 to 419 kg/ms in maize; 206 to 425 kg/ms in sorghum and 215 to 459 kg/ms in cowpea. The effect of particle sizes (200, 300 and 425 um) on the apparent viscosity was significant (p< 0.05) and followed a similar trend in all the flour samples. The apparent viscosity had an inverse relationship with the particle size, and increased as the particle size decreased. The effect of moisture content (8, 10 and 15 %) (wb) on the apparent viscosity was not significant (p < 0.05) as the moisture content levels were too low and in close range to make an appreciable impact on the apparent viscosity. It was further observed that the flours with smaller particle size produced pastes which were more viscous with more suspended and less sedimented or less aggregated particles; and hence are more likely suitable for the processing of most quality traditional foods like Kunu, Tuwo (Hausa); nri-oka, akamu (Ibo); eko, kokoro (Yoruba).
