African Journal of Food Science Vol. 3(10), pp. 288-298, October,  2009

ISSN 1996-0794 © 2009 Academic Journals  

Full Length Research Paper

Effect of flour production methods on the yield, physicochemical properties of maize flour and rheological characteristics of a maize-based non-fermented food dumpling   Mathew K. Bolade   Department of Food Science and Technology, Federal University of Technology, P. M. B. 704, Akure, Ondo State, Nigeria. E-mail: matbolade@yahoo.co.uk.   Accepted 2 September, 2009

Abstract

The study was aimed at investigating the influence of flour production methods (Grit Soaking Method [GSM], Grit Non-soaking Method [GNM] and Pestle and Mortar Dehulling Method [PMDM]) on the yield, physicochemical properties of maize flour and rheological characteristics of a maize-based non-fermented food dumpling. The flour yield from the production methods ranged between 56.6 and 62.3% with GSM and GNM giving the lowest and highest values respectively. There were variations in the mean particle size (203.3-220.5 µm) and damaged starch content (12.2-14.5%) of flours obtained from the three production methods. The flours from the production methods also exhibited variations in the pasting temperature (73.2-74.6^oC), peak viscosity (84.2-110.6 RVU) and final viscosity (111.4-147.4 RVU). The lightness indices (L*-values) of the flours (88.8-90.0) and maize ‘tuwo’ (66.9-67.7) were affected by the flour production methods while the chroma (C-values) of the flours (14.6-14.9) and maize ‘tuwo’ (8.9-9.1) were also affected though not significantly different (p<0.05). The cohesiveness index (15.1-15.9%) and softness index (17.2-17.8 mm) of maize ‘tuwo’ prepared from the flours also exhibited variations.

Key words: Dumpling, flour, maize, 'tuwo', rheological characteristics.

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