African Journal of Biotechnology Vol. 4 (9), pp. 911-918, September 2005          
ISSN 1684–5315 © 2005 Academic Journals

Full Length Research Paper

Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria

Edema, Mojisola O.¹*; Sanni, Lateef O.² and Sanni, Abiodun I.³

¹Department of Microbiology, University of Agriculture, Abeokuta, Nigeria.

²Department of Food Science and Technology, University of Agriculture, Abeokuta, Nigeria.

³Department of Botany and Microbiology, University of Ibadan, Nigeria

*Corresponding Author’s E- mail: moedemao@yahoo.co.uk.  Tel: 234-803-7119671.

Accepted 29 July, 2005

Examination of the functional properties of three different flours/meals and two blends of maize meal and soybean-flour (ratios 9:1 and 8:2, maize:soybean) were carried out. Properties examined included amylose content, bulk density, dispersibility, swelling power, water absorption capacity and visco-elastic properties. The effect of the different flour/meal samples on the properties of sour maize bread were evaluated by baking bread samples with the different flours/meals using a mixed starter culture of Lactobacillus plantarum and Saccharomyces cerevisiae. All flour/meal samples differed, sometimes significantly (p ≤ 0.05) in their functional properties. Significant positive correlations existed among the functional properties of the flours at the 1% level (2-tailed). The maize meal/soy flour blends MSA (maize meal and soybean flour mixed in ratio 9:1) and MSB (maize meal and soybean flour mixed in ratio 8:2) did not differ significantly from each other in functional properties except for amylose content. MSA was adjudged the best flour blend for sour maize bread production as its bread had the highest score for overall acceptability (6.1) and other sensory parameters evaluated.

Key words: Flour blend, functional properties, maize meal, sour maize bread, soybean flour.