ABSTRACT

Three processing methods (fermentation, malting and toasting) were used in processing maize and mungbean seeds into flours. Composites of maize: mungbean (ma: mu) flours were produced using different ratios. Whole fermented, malted, toasted maize flour was used as control. Proximate composition and functional properties of the composite flours at every level of the processing method employed were determined. Proximate composition of fermented, toasted and malted maize-mungbean showed that moisture contents (mc) were generally low with high dry matter. This is an indication of good keeping property for the flours when packaged and stored. The processing methods gave appreciable values in the protein, ash and fiber contents. The. low fat contents in the flours can help to control rancidity and improve shelf life stability of the flours. Carbohydrate (CHO) and Energy values were generally high. Fermentation showed that CHO ranged from 66.29-7 1 .38% and Energy 361.50 — 387.62 kcal, respectively. Malting gave CHO and Energy values that ranged from 68.19-74.88% and 363.36-369.78Kcal respectively. Toasting method gave CHO and Energy values that ranged from 66.28 — 77.80% and 351.48-387.32 kcal. Functional Properties of malted flours showed that WAC was highest in 30:70 ma:mu (2.51 g/cm) and lowest in 40:60(0.5Ogicm), OAC was highest in 100% maize flour (319 g/cm) and lowest in 10:90 (1.81 g/cm) , GT was highest in 3 0:70 (95.00°C) and lowest in 10:90 (64.50°C), GC was-- highest in30:70(11 1.50%) and lowest in 10:90(81.50 %) , EC was highest in, 10:90(58.05%) and lowest in 40:60 (53.86%), FC was highest in 20:80(21.0%) and lowest iii 100% maize liour(1 1.00%) and BD was highest in 50 :50( 0.69g/cm) and lowest in 40:60(0.65g/cm). Fermented flours showed that WAC was highest in 40:60 (2.01 g/cm)s and lowest in 20:80(1 .51 g/cm). OAC was highest in (2.82 g/cm) and lowest in 50:50(1.82g/cm). GT was highest in 50:50 (88.50°C) and lowest in 30:70(68.50°C) GC was highest in 50:50(102.50%) and lowest in 30:70(80.005%), EC was highest in 40:60(60.72%) and lowest in 10:90(53.86%). FC was highest in 40:60 (21.0%) and lowest in 10:90 (5.50%) and BD was highest in 100% maize flour (0.76 g/cm) and lowest in 20:80(0.68%). Toasted flours showed that WAC was highest in 50:50 (2.03 g/cm) and lowest in 40:60 (1.50g/cui). OAC was highest in 40:60(2.62g/cm) and lowest in , GT 65.00-87.00°C, GC 75.0 — 99.0, EC 56.24 — 58.07%, FC 6.0-24-50%, and 13D 0.64-0.69 g/cm.