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

Abstract

Genetically 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.

Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus)

“…The high pasting temperature of non-germinated samples in comparison to germinated flour samples indicates the presence of starch that is highly resistant to swelling. Pasting temperature in the range (64.25-64.85°C) and (73.1-75.2°C) had been previously reported for mumu and different pea cultivars by Ingbian and Adegoke (2007) and Kaur, Sandhu, and Singh (2007).…”

“…Low break was observed in germinated samples and decreased with germination time; thereby indicating their paste stability. Ingbian and Adegoke (2007) reported decrease in break value as a result of germination of mumu (a traditional cereal-based food product in Nigeria).…”

“…Peak viscosity gives an indication of the ability of starch to swell freely before their physical break down. According to Ingbian and Adegoke (2007), it indicates the water-binding capacity of the starch or mixture in a product; correlates with final product quality and also provides an indication of the viscous load likely to be encountered by a mixing cooker. The decrease in peak viscosity with increasing germination time may be attributed to starch degradation or debranching to simpler units during germination process.…”

Influence of germination on physicochemical, thermo‐pasting, and antioxidant properties of moong grain ( Vigna radiata )

“…The decrease in the PV during germination is attributed to degradation or de‐branching of starch into simpler units. Decrease in the PV also indicates reduction in water binding capacity of starch/flour (Ingbian & Adegoke, ). The PV exhibits final product quality and indicates the viscous load provided by specimen (probe) during mixing or stirring.…”

Germination of sorghum grain results in significant changes in paste and texture properties

“…The finding in this study that germination decreases PV, HPV, FV, BD, and SB values (Table ) is consistent with the results reported by Yan et al () on field‐sprouted sorghum. Ingbian and Adegoke () attributed the germination‐associated decrease in PV to starch degradation or debranching to simpler units during germination, while Zhang and Hamaker () believed that the profile changes might also be influenced by changes in proteins and fatty acids in sorghum during germination.…”