Quality dynamics of maize ‘tuwo’ (non-fermented maize-based dumpling) as influenced by steaming of maize grits at different resident time

Abstract

This study was aimed at investigating the influence of starch pregelatinisation of maize flour, through grit steaming, on the quality characteristics of maize tuwo (non-fermented food dumpling). Maize grits were variously steamed, batchwise, for a period of 15, 30, 45 and 60 min respectively from which flour was obtained. The damaged starch value (13.4-16.2 %) of the pregelatinised maize flour increased with an increase in the steaming duration while that from 0-min steaming period was 12.2 %. The water absorption capacity (3.2-3.7 g/g) and oil absorption capacity (2.1-2.5 g/g) of the pregelatinised maize flour increased with an increase in the steaming duration while those from 0-min steaming period were 2.1 g/g and 2.0 g/g respectively. The pasting variables were found to decrease with an increase in the steaming duration include the peak viscosity (80.5-106.1 RVU), breakdown viscosity (17.9-23.1 RVU), final viscosity (102.4-136.8 RVU), setback-I (41.9-56.6 RVU) and setback-II (21.9-35.5 RVU) while those from 0-min steaming period were 108.3, 36.9, 147.4, 76.0 and 39.1 RVU respectively. The colour characteristics of maize flours and tuwo showed that the L*-value of the flours (85.2-88.7) and tuwo (65.1-67.2) decreased with an increase in the steaming duration while those from 0-min steaming period were 90.0 and 67.7 respectively. The rheological properties of maize tuwo showed that the strain at peak, taken as the cohesiveness index of the food product, ranged between 18.0 and 21.7 % while that from 0-min steaming period was 15.4 %. The softness index of the food product also ranged between 17.5 mm and 17.9 mm while that from 0-min steaming period was 17.4 mm. The sensory quality rating of maize tuwo prepared from the pregelatinised flour showed that the food product obtained from the 30-min steaming duration was rated the highest in terms of texture (mouldability), taste and overall acceptability.

Influence of micronization on physicochemical properties of maize grains

“…Ramesh Yadav [38] also observed reduced viscosity indices of heat processed potato starch and inferred that presence of pre-gelatinized materials was responsible for the reduction in viscosity. Bolade and Adeyemi [39] also reported a reduction in PV, SV of pregelatinized maize flour due to increased concentration of partially gelatinized starch granules. Further, the reduction in SV represents a non-cohesive paste and has a lower tendency towards retrogradation.…”

Functional properties of maize flour (Zea mays) and stability of its paste (tuwo) as influenced by processing methods and baobab (Adansonia digitata) pulp inclusion

“…Samples were coded and served to the panelists at 85 o C in individual booth under fluorescent light. Samples were rated by panelists for colour, taste, aroma, mouldability, swallowability and general acceptability [6]. Paste stability of tuwo during ambient and refrigerated storage was evaluated by determining syneresis of the paste [19].…”

“…Consequently, several research efforts have been made to alleviate the challenges. Physical modifications of cereal raw materials such as steaming [6], thermoplastic extrusion [7] and hydrothermal treatment [8] have shown to improve physicochemical properties and sensory attributes of tuwo and other products. However, it is imperative to improve functional properties of flour using techniques that could be easily adopted by poor population of West African countries who are major consumers of tuwo.…”

“…One of such techniques involves incorporation of stabilizing agent to improve gelling properties and stability of tuwo. Bolade and Adeyemi [6] reported improved textural property of tuwo produced through incorporation of cassava flour into maize flour.…”

Nutritional composition and glycemic index analyses of vitamin A‐biofortified maize in healthy subjects

“…It is consumed in the northern part of Nigeria and other Hausa-speaking West African communities (Boladale, Usman, Rasheed, Benson, & Salifou, 2002). It is a gel-like food product made from a combination of maize flour, water, and heat (Boladale & Adeyemi, 2014). It is eaten with different type of soups, including vegetable, okra, or ogbono soup.…”