Chemical and sensory qualities of home‐level flake maize product

Abstract

Maize (Zea mays) is an important staple crop in Nigeria, mostly processed into fermented porridges. Describes an attempt to develop a convenience food from fermented maize. Maize was processed into flakes through home level processing of dry‐milling, steeping, sieving, cooking and drying. Three fermented products were formulated by varying the proportions of cooked porridge and fermented maize slurry. The moisture, protein, fat, crude fibre, ash and starch content ranges of the products varied. Cooked paste viscosity showed that the sample with highest cooked porridge concentration (75 per cent), CSWC, had the highest starch set back and gelatinisation indices. Ease of cooking for the products ranged between 5‐6 min. Sensory qualities revealed that the sample with the least cooked porridge concentration (25 per cent), CSWA, had the least overall acceptability while CSWB and CSWC were as acceptable as Ogi pap in taste, odour and overall acceptability at 5 per cent level of significance.

Citation

Fasoyiro, S.B., Obatolu, V.A., Ashaye, O.A. and Oyewole, O.O. (2002), "Chemical and sensory qualities of home‐level flake maize product", Nutrition & Food Science, Vol. 32 No. 3, pp. 110-113. https://doi.org/10.1108/00346650210423428