Effect of Malting and Popping on the Quality Parameters of Popcorn

Abstract

This study was aimed at investigating the effects of germination (malting) and popping on the quality parameters of popcorn with a view to improving the quality parameters of popcorn. Four different samples of malted popped corn flour (MPM), malted popcorn flour (MME), popped corn flour (PME), and raw popcorn maise flour (OME) were produced using different processing procedures. The material (Popcorn seed) was obtained from the local market in Ile-Ife. The popcorn seeds were sorted and soaked in water for 6 hours. The grains were spread on trays lined with cloth and kept wet by frequent water spraying every morning and evening for 2 days. The germinated popcorn kernel was washed and sun-dried. Part of the dried popcorn was milled, some were popped and milled, and part of the germinated corn was popped using the popping machine. The samples were analysed using standard methods for their physical, functional, Pasting Properties, proximate minerals, total dietary fibre, and sensory evaluation. The analysis showed that samples' bulk density reduced during popping; malted popped maise flour exhibited the highest values for WAC, OAC and for all the pasting parameters. The malting process increased the mineral content in the popped corn grains. All the samples were acceptable to the panellists. The study concluded that malting influenced the quality parameters of the samples, and the study established the fact that malted grain could be popped.