Chemical And Sensory Evaluation Of Starches Produced From Maize (Zea Mays) Soaked At Different Time Interval
ABSTRACT
This study was conducted to produce
starches from maize soaked at different time intervals (12, 24, 36, 48, 60
hours). The maize was processed into starch and the proximate, chemical and
sensory evaluations were carried out. The proximate compositions of the
starches produced from different varieties of maize (white and yellow). Showed
that the moisture content ranged from 9.35 to 13.20%, crude protein ranged from
2.06 to 9.35%, Fat content ranged from 1.01 to 1.08%. Crude fibre ranged from
0.88 to 1.23%, Ash content ranged from 0.69 to 1.11% and Carbohydrate content
ranged from 75.12 to 85.87%. The results from the sensory evaluation of the
maize starches showed that sample 601 (white corn soaked for 12 hours) it was
generally accepted by the panelists. There were significant difference (p
0.0
UDEAGHA, J (2021). Chemical And Sensory Evaluation Of Starches Produced From Maize (Zea Mays) Soaked At Different Time Interval. Mouau.afribary.org: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-starches-produced-from-maize-zea-mays-soaked-at-different-time-interval-7-2
JOHN, UDEAGHA. "Chemical And Sensory Evaluation Of Starches Produced From Maize (Zea Mays) Soaked At Different Time Interval" Mouau.afribary.org. Mouau.afribary.org, 30 Jul. 2021, https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-starches-produced-from-maize-zea-mays-soaked-at-different-time-interval-7-2. Accessed 24 Nov. 2024.
JOHN, UDEAGHA. "Chemical And Sensory Evaluation Of Starches Produced From Maize (Zea Mays) Soaked At Different Time Interval". Mouau.afribary.org, Mouau.afribary.org, 30 Jul. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-starches-produced-from-maize-zea-mays-soaked-at-different-time-interval-7-2 >.
JOHN, UDEAGHA. "Chemical And Sensory Evaluation Of Starches Produced From Maize (Zea Mays) Soaked At Different Time Interval" Mouau.afribary.org (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-starches-produced-from-maize-zea-mays-soaked-at-different-time-interval-7-2