Determination Of Functional And Aerodynamic Properties Of Maize Flour

ABSTRACT

The study determined the functional and aerodynamic properties of maize flour. Specific objectives of the sought to: investigate the oil absorption, gelation, foaming and emulsz)5'ing capacities of maize flour, investigate the terminal velocity, drag force and drag coefficient of maize flour for its conveyance during processing and packaging, investigate the water absorption capacity and water binding capacity ofmaize flour and determine the pasting characteristics of maize flour. The result obtained from the analysis indicated that terminal velocity and drag force increased with increase in moisture content. It was also observed that drag coefficient decreased to some point and increased thereafter as the seeds moisture content increased The terminal velocity, drag force and drag coefficient all gave linear curve with moisture content. Thus, it was recommended that knowledge acquired in the course of the study should be used by local maize farmers in cleaning, winnowing, separating operations in our local agro-base industries.