Technological Characteristics of Grains from Fourteen Maize Cultivars

Abstract

The effects of cooking and milling of grains from 14 maize cultivars on the characteristics of fine flours were studied in a factorial experimental design. Wet milling significantly increased (P<0.05) fine flour (<400 microns) yields, water absorption capacity at 90°C, solubility index at 25°C, swelling capacity at 95°C and least gel forming concentration. Fine flour composition and functionality were variety dependant. Maize cultivars producing similar fine flours in terms of functionality were classified into three groups: ATP SR-Y, ADV NCRE, CMS 9015, and 88094M131Exp124 for group 1; CMS 8704, CMS 8501, CMS 8806, PDY and ASPY for group 2; and the last group comprising K9351, 87036Exp124, CMS 2019. The specific functional properties maize cultivars should be taken into account in the formulation of pre-cooked weaning food from fine flours.