EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF FLOURS FROM WHITE AND YELLOW LOCAL MAIZE VARIETIES
F. A. BELLO *
Department of Food Science and Technology, University of Uyo, Uyo, Nigeria.
J. A. UDO
Department of Food Science and Technology, University of Uyo, Uyo, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The study compared the nutritional composition and functional properties of common white and yellow maize flour processed by fermentation and germination methods. The processing methods resulted in significant increased (p<0.05) in crude protein. Fermentation had no significant (p˃0.05) effect on crude fat content while ash content increased with only germination. There was a significant (p<0.05) decreased in the crude fibre content with both fermentation and germination. The selected minerals analysed exhibited a significant (р<0.05) increased in both the germinated and fermented maize flour samples except iron that showed a significant increased with only fermentation. For the functional properties, the germinated maize flour samples exhibited significant decreased in bulk density, swelling index and water absorption capacity while increase in oil absorption capacity and the gelation temperature were observed. There was no significant (p>0.05) difference in the bulk density, swelling index and oil absorption capacity of the fermented maize flour samples with that of the control samples. The results showed that fermentation and germination improved the nutrient composition and enhanced the functional properties of both white and yellow common maize, with preference to germination which significantly enhanced the protein and mineral contents.
Keywords: Processing methods, samples, crude protein, bulk density, mineral