Abstract
AbstractThis study was aimed at investigating the effect of soaking method and period on some selected physical properties on maize varieties. Five varieties of maize (A4W, C3Y, D8W, B2Y and E9W) were soaked for 12–96 h at ambient temperature of 28 and average hot temperature of 65°C as generally praciticed in the production of Ogi from cereals. Some selected physical properties were evaluated based on a 5 × 2 × 9 factorial design (varieties × soaking methods × soaking periods). The reseult revealed that the linear dimensions of the five varieties of soaked maize increased with increase in linear dimensions up to about 36th hour of soaking. The percentage increase in width was in the range of 5.482–9.67%, 4.064–8.25%, 3.76–6.81% and 0.88–1.81%, for C3Y, B2Y, D8W, A4W and E9W for both soaking conditions, respectively. Significant difference (p < 0.05) existed between the maize varieties for surface area and the volume. These increased with increase in moisture content and soaking period with the highest su...
Highlights
The significance of maize as an important cereals crops used in the human diet are well reported (Adegbite, 2011; McDonald & Nicol, 2005)
Some physical properties of soaked maize The linear dimensions of the five varieties of soaked maize subjected to range of popularly practiced methods in the production of Ogi is as shown in Tables 1 and 2
The maize kernels increased in linear dimensions: length, width, thickness, Arithmetic diameter and geometric diameter for all the maize varieties used in this experiment up to 36th hour of soaking
Summary
The significance of maize as an important cereals crops used in the human diet are well reported (Adegbite, 2011; McDonald & Nicol, 2005). Moisture have been reported by many researchers to have significant effect on the physical propertties of some agricultural producem (Deshpande, Bal, & Ojha, 1993; Mohsenin, 1986; Oje, 1994; Oje & Ugbor, 1991; Omobuwajo, Akande, & Sanni, 1999; Olalusi & Bolaji, 2009). According to Kocabiyik, Aktas, and Kayisoglu (2004), porosity and density are useful in designing postharvest operations systems These parameters are relevant in affecting grain hardness, breakage susceptibility, milling, drying rate and resistance to fungal development (Barbosa-Cánovas, Juliano, & Peleg, 2010; Kocabiyik et al, 2004)
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