Proximate compositions, pasting and rheological properties of mumu– a roasted maize meal

Abstract

SummaryGenetically improved maize variety (TZRS‐W) grains were used to produce mumu– a roasted maize meal. The grains were divided into six treatment groups namely: non‐soaked, non‐cooked (NSNC); non‐soaked, cooked (NSC); soaked, non‐cooked (SNC); soaked, cooked (SC); germinated non‐cooked (GNC); and germinated, cooked (GC). Each group was roasted in the oven at 150 °C for 1 h to produce mumu. No significant differences (P ≤ 0.05) were found in the protein, fat, ash, fibre and carbohydrate contents of the different products. Soaking and germination without cooking resulted in lower breakdown viscosities of the products. The peak viscosity (20.17 Rapid Visco Unit (RVU)) and final viscosity (28 RVU) of the GNC samples were significantly higher (P ≤ 0.05) than the corresponding values (5.17–7.25 RVU) of the NSNC, NSC, SNC, SC and GC products. No significant differences (P ≤ 0.05) were found in the pasting temperatures (63.40–64.85 °C) between all the six groups. Germination for 24 h without cooking may yield poor quality products with low nutrient density.