Article abstract

International Journal of Biotechnology and Food Science

Research Article | Published July 2019 | Volume 7, Issue 3, pp. 30-37.

doi: https://doi.org/10.33495/ijbfs_v7i3.19.104

 

Effect of germination and pre-gelatinization on the proximate composition and pasting properties of maize flour a base ingredient for cereal-based infant complementary food

 

 

 

 

 

Patience C. Obinna-Echem*

Lucretia I. Barber

Peace C. Jonah

 

  Email Author

 

Department of Food Science and Technology, Rivers State University, P.M.B. 5080, Port Harcourt, Nigeria.

 

 

 

 

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Citation: Obinna-Echem PC, Barber LI, Jonah PC (2019). Effect of germination and pre-gelatinization on the proximate composition and pasting properties of maize flour a base ingredient for cereal-based infant complementary food. Int. J. Biotechnol. Food Sci. 7(3): 30-37.

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 Abstract 


Effect of germination, pre-gelatinization on the proximate composition, viscosity and pasting properties of maize flour as a base ingredient for the formulation of infant complementary food, were investigated. The flour samples were 100% of raw, germinated and pre-gelatinized maize flours and a blend of 50% germinated and 50% pre-gelatinized. The moisture, ash, fat, protein, crude fibre, carbohydrate and Energy content of the maize flours varied from 9.25 to 10.45%, 1.04 to 1.17% 4.73 to 6.71%, 8.79 to 10.62%, 2.22 to 3.12%, 69.93 to 71.10% and 365.67 to 379.99 Kcal/100g respectively. Germination resulted in significant (P ≤ 0.05) decrease in moisture, fat and carbohydrate while significant increase (P ≤ 0.05) in crude fibre, protein and energy was observed for the germinated and pre-gelatinized blend. The viscosity varied from 222.00 to 507.40 Pa.s for the pre-gelatinized and the 50% blend of pre-gelatinized and germinated maize flours respectively. The pasting properties: peak viscosity, trough viscosity, breakdown viscosity, final viscosity, set back viscosity, peak time and pasting temperature ranged from 6.42 to 87.67 RVU, 2.59 to 81.33 RVU, 0.75 to 7.00 RVU, 6.00 to 257.00 RVU, 3.42 to 175.75 RVU, 3.64 to 7.00 min and 48.98 to 50.43°C respectively. Germination significantly (P ≤ 0.05) decreased the viscosity and pasting properties (peak viscosity, trough, breakdown, final viscosity, setback and peak time) of the flour. The improved proximate and pasting properties of the germinated and pre-gelatinized maize flours makes for a good base ingredient for the formulation of infant complementary food.

Keywords  Maize flour   germination   pre-gelatinization   proximate composition   viscosity   pasting  

 

Copyright © 2019 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0




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