ABSTRACT

Maize grains were sorted, washed, soaked in tap water at room temperature for 1 hour. The soaked grains were spread on sterilized muslin cloth and allowed to germinate. The germinating grains were turn at intervals to discourage the growth of molds. At the end of the germination period, the sprouted maizt'grains were dried, milled, sieved to obtain malted mai7i' flour. Wheat flour was supplemented with Malted Maize (MM) and Un-malted Maize (UMM) flour at various ratios for cake production. Nine formulations were made at the following ratio: A(100% wheat flour), B(95% wheat:5% Unmalted maize flour), C(90%wheat :10% unmalted maize flour), D(85%wheat:15% unmalted maize flour), E(80%wheat:20% i'nmalted maize flour) B2(95% wheat:5% malted maizr flour), C2(90%wheat :10%malted maiflour), D2(85%wheat:15%malted mai7e flour), E2(80%wheat20% malted maiziflour). Proximate, functional and mineral analyses were carried out on malted and un-malted maize flour. Mineral analysis and the organoleptic qualities (Taste, Appearance, Flavour, Texture and general acceptability) of the nine formulations were also determined. The percentage protein. carbohydrate and mineral contents of malted maize flours were higher and significantly different from that of un-malted maize flour. Mineral contents of the nine cake formulations varied with the ratio of supplementation. Sample E2(30%wheat20% malted maize flour) had the highest recorded calcium content and was the most preferred sample to the reference sample (100%wheat flour). The mineral content of malted maize flour was observed to be higher than that of unmalted maize flour, probably as a result of sprouting and germination except sodium. It was observed that malting contributed to increased quality attributes of the composite cakes, especially in terms of sensory and nutritional qualities. It is therefore recommended that malting of cereals be encouraged among producers and researchers, when their flours are to be used as composite of wheat for production of baked product. This is because of the inherent nutritional benefits.