Effect Of Particles' Size On The Functional And Sensory Properties Of Sorghum (Sorghum Bicolor(I) Moench) And Maize (Zea Mays) Flours.

ABSTRACT

Studies on functional chemical composition and sensory properties were carried out on different particle sizes of 150 micro-metre (urn), 200m1cro-metre(um) and 250micro.-metre (urn) for each of varying blends Of sorghum/maize flours of 50% /50%, 60%/40% and 70%/30%. 150%micro-metre(um) particle sizes were equally obtained for 100% maize, sorghum and wheat flours respectively. The functional properties carried out included, Bulk density, water absorption capacity, oil absorption capacity, Galation concentration and swelling index. The chemical compositions carried out included, protein, Ash, Crude fibre, moisture, fat and Carbohydrate contents. The sorghum, maize and wheat flours were used in producing scones. The sensory characteristics of the scones were determined, which indicated significant differences (P<. 0.05) in the colour, texture, aroma, taste and general acceptability of the scones. However, the scones of wheat flour was found to the more acceptable to the judges. ><0.05) in the colour, texture, aroma, taste and general acceptability of the scones. However, the scones of wheat flour was found to the more acceptable to the judges.