Physical properties of high quality maize (Swam 1 variety) seeds (Zea mays) as affected by moisture levels

Sobukola, Sobukola

doi:10.5897/ajfs11.167

Cited by 14 publications

(12 citation statements)

References 37 publications

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“…The regression Equations (13 and 14) correlating the effect of MC on surface area for Opeaburoo and Abontem, respectively were linear. Sobukola et al (2013) The volume of Opeaburoo and Abontem reduced from 278.82 to 270.10 and 290.10 to 214.76 , respectively, with decreased moisture content (Tables 1 and 2). For accurate modeling to estimate the quantity of heat through a biological material, this attribute is a Hayford et al 157 determinant factor for heat and mass transfer during cooling and heating of biological material.…”

Section: Geometric Mean Diameter (D G )mentioning

confidence: 95%

“…Data on physical attributes for locally grown maize varieties in Ghana in literature is inadequate (Bart-Plange et al, 2012). Scientific data on physical properties of any biological material in relation to its moisture content is of prime importance as a basis to aid in designing or selection of appropriate equipment which will be used for processing (drying, winnowing, separation, grading, aeration) as well as equipment for planting, harvesting and storage (Sobukola et al, 2013). For instance, equipment for separation based on electrostatic property of biological material depends on its physical attributes (Mohsenin, 1970).…”

Section: Introductionmentioning

confidence: 99%

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Moisture-dependent physical properties of Opeaburoo and Abontem maize varieties during drying

Ofori¹,

Francis²,

Isaac³

et al. 2019

Afr. J. Food Sci.

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This study specifically seeks to find out the changes in moisture content (MC) on two maize varieties (Opeaburoo and Abontem) in relation to designated physical attributes during drying. Four designated MC within a range of 22.3 to 12.8% wb for Opeaburoo and 21.5 to 12.3% wb for Abontem were used. The mean length, width and thickness dimensions reduced from 12.67 to 12.54 mm, 9.19 to 9.12 mm, and 4.58 to 4.51 mm, respectively for Opeaburoo and 11.74 to 10.57 mm, 8.69 to 8.10 mm and 5.43 to 4.79 mm, respectively for Abontem with respect to decrease in moisture content. The symmetrical average diameter, surface area, thousand grain mass and angle of repose also reduced from 8.11 to 8.02 mm, 206.4 to 204.66 mm 2 , 340.06 to 288.28 g and 28.77 to 22.10°, respectively for Opeaburoo and that of Abontem also recorded similar trend of reduction. Average values for volume lessened from 278.82 to 270.10 mm 3 and 290.10 to 214.76 mm 3 for Opeaburoo and Abontem, respectively. A non-linear regression equation was found for volume, sphericity and bulk densities in relationship with moisture contents for both varieties. A linear decrease in coefficient of friction with decreasing moisture contents were observed for the three structural surfaces for both maize varieties. The maximum resistance to flow (coefficient of friction) of the grains occurred on the plywood surface. With the exception of the mean width and thickness for opeaburoo, some pairs of the means of the physical attributes for the two maize varieties studied were statistically different at the moisture content levels.

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Section: Geometric Mean Diameter (D G )mentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Moisture-dependent physical properties of Opeaburoo and Abontem maize varieties during drying

Ofori¹,

Francis²,

Isaac³

et al. 2019

Afr. J. Food Sci.

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“…The nutritional value per 100 g of Maize, energy is 360 kJ (86 kcal), carbohydrates is 18.7 g, fat is 1.35 g, protein is 3.27 g, water is 75.96 g, Zinc is 0.46 mg, Phosphorus is 89 mg, Potassium is 270 mg, vitamin is C 6.8 mg, Iron is 0.52 mg and Magnesium is 37 mg [2]. The morphology of Maize is 1 to 4 meters tall, has approximately 30 leaves, has an erect stalk-like structure, is a meristem, has sheath surrounding the stalk, has expanded blade by blade joint or collar and has nodes and internodes [3]. Leaves are broad and a single leaf, are arranged in two vertical rows on the opposite sides of an axis (distichous), are long, large, and alternate with parallel veins.…”

Section: The Botany Of Maize (Zea Mays)mentioning

confidence: 99%

Assessment on Potential of Cow Dung Manure in <i>Zea mays</i> Production at Kiwere Village in Iringa Rural District, Tanzania

Washa¹

2020

AJPS

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An assessment on potentiality of Cow dung manure in Zea mays production at Kiwere village in Iringa Rural District (7˚37'17.3"S, 35˚37'48.1"E) was conducted from December 2019 to June 2020. The idea of this assessment was influenced by soil fertility depletion and the fall of Maize production in Iringa region from 1990's. A total of 10 farms, 5 farms for Cow dung manured and 5 for non-manured in which Maize growth was monitored for 6 months. Various parameters as height, width and weight of both Maize plants and Maize fruits were recorded. Soil qualities both chemical and physical characteristics were analysed and recorded but also weather (Temperature, humidity) together with soil pH were recorded throughout the assessment period. The p-value of <0.0001 (1.03702E−07) and <0.0001 (2.45684E−05) for height and width and the highest mineral chemical values in the Cow manured 10 plots indicated that Cow manure not only increase Maize production significantly but also supports the production of soil microbial and hence renewals the soil minerals and soil fertility as well. This is why the soil physical values in the Cow dung manured plots Organic matter, porosity, soil aeration and others were found to be higher and the soil comprised of Sandy Clay Loam. Farmers are strongly advised to use this multipurpose and potential manure in their unfertile soil. Cow manures are easily available in their environment and cheaper.

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“…The grains moisture content were determine using a microprocessor digital moisture meter (MC7821), as reported by Simonyan et al (2007) and Sobukola et al (2013), and the results are presented in Table 1.…”

Section: Determination Of Grains Moisture Contentmentioning

confidence: 99%

Effects of soaking on moisture: Dependent mechanical properties of some selected grains essential to design of grain drinks processing machine

Gana¹,

Peter²,

Gbabo³

et al. 2014

Afr. J. Agric. Res.

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The effects of soaking on moisture-dependent mechanical properties of some selected grains essential to design of an automatic continuous grain drinks processing machine was studied. Three grain types were used for the study, they are white maize, white sorghum and large seeded soya beans. The white maize and white guinea corn were soaked for 36 h, while large seeded soya beans was soaked for 12 h in accordance to standard procedure (Gaffa et al., 2003; Gbabo et al., 2012). The result obtained showed that moisture content level of the grains increased with increased in soaking time from 12.4 to 20.5% M.C. for corn when soaked for 36 h, 11.3 to 20.6% M.C for sorghum when soaked for 36 h and 10.9 to 20.5% M.C for soya beans when soaked for 12 h. Soya beans had the highest decreases in rupture force with increase in moisture content level (10.9 to 20.5%) from 197.47 to 89.47 N (54.69% decrease), while corn had the least decreases with increase in moisture content level (12.4 to 20.5%) from 266.67 to 170.23 N (36.17% decrease). Also soya beans had the highest increases in rupture energy with increase in moisture content level (10.9 to 20.5%) from 27.79 to 81.95 N mm (194.89% increase), while corn had the least increase with increase in moisture level (12.4 to 20.5%) from 42.626 to 49.40 N mm (15.89% increase). In addition the expected quantity of drink to be produce from the machine under 8 h operational hours per day were 274.4 L from 34.3 kg of soya beans, 520 L from 65 kg of sorghum and 411.2 L from 51.4 kg of corn. The result thus, obtained will assist in designing of the machine and also ensured its maximum performance.

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Physical properties of high quality maize (Swam 1 variety) seeds (Zea mays) as affected by moisture levels

Abstract: A study was conducted to evaluate the physical properties that affect equipment design, processing, storage and transportation of high quality protein maize (SWAM 1) seeds as a function of moisture content varying from 9.38 to 32.7% (

Cited by 14 publications

References 37 publications

Moisture-dependent physical properties of Opeaburoo and Abontem maize varieties during drying

Moisture-dependent physical properties of Opeaburoo and Abontem maize varieties during drying

Assessment on Potential of Cow Dung Manure in <i>Zea mays</i> Production at Kiwere Village in Iringa Rural District, Tanzania

Effects of soaking on moisture: Dependent mechanical properties of some selected grains essential to design of grain drinks processing machine

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Physical properties of high quality maize (Swam 1 variety) seeds (Zea mays) as affected by moisture levels

Abstract: A study was conducted to evaluate the physical properties that affect equipment design, processing, storage and transportation of high quality protein maize (SWAM 1) seeds as a function of moisture content varying from 9.38 to 32.7% (

Cited by 14 publications

References 37 publications

Moisture-dependent physical properties of Opeaburoo and Abontem maize varieties during drying

Moisture-dependent physical properties of Opeaburoo and Abontem maize varieties during drying

Assessment on Potential of Cow Dung Manure in &lt;i&gt;Zea mays&lt;/i&gt; Production at Kiwere Village in Iringa Rural District, Tanzania

Effects of soaking on moisture: Dependent mechanical properties of some selected grains essential to design of grain drinks processing machine

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Assessment on Potential of Cow Dung Manure in <i>Zea mays</i> Production at Kiwere Village in Iringa Rural District, Tanzania