Kadurumba C.H*. and Agu C.S. · mail: [email protected] Maize kernels are used for both human consumption and livestock feed Oyarekua and Adeyeye (2009), Iken and Amusa (2010)

UMUDIKE JOURNAL OF ENGINEERING AND TECHNOLOGY (UJET), VOL. 1, NO. 1, JUNE. 2015 Page 106- 117

EFFECT OF DRYING TEMPERATURE ON THE FUNCTIONAL PROPERTIES OF A FERMENTED

POPCORN (ZEAMAYSEVERTA) FLOUR

Kadurumba C.H*. and Agu C.S.

Department of Mechanical Engineering Micheal Okpara University of Agriculture, Umudike, P.M.B 7267, Umuahia, Abia State,

Nigeria.

Abstract

This study was carried out to evaluate the effect of processing methods on the drying behaviour and functional properties of fermented

popcorn flour. Pop corn (ZeaMaysEvertar) grains were fermented in water for six days, drained and dried at 600C, 650C, 700C, 750C, and 800C

in a hot air oven. The grains were milled and labeled as sample A, B, C, D,E and F, respectively. The effect of temperature on the quality of

the flour produced were assessed through the physicochemical characteristics . The results obtained from proximate composition and

functional properties of fermented ZeaMayseverta flour were determined and were compared with the unfermented sample to determine the

significant difference at (P<0.05). The results for proximate composition for fermented Zea Maysevetra showed that Protein increased from

12.10 to 12.34% with increase in temperature while Fat decreased from 4.56 to 3.33%. Also Ash content decreased from 2.06 to 1.08%.

Crude Fibre content increased from 0.51 to 0.62% while Carbohydrate 72.17 to 73.68%. The results of functional properties also indicate

adecrease in bulk density as drying temperature increases. The swelling index ranged between 1.67 to 1.83 and increases as drying

temperature increases, water absorption capacity ranged between 3.32 to 3.81, oil absorption capacity ranged from 2.18 to 2.36, emulsion

capacity and gelatinization temperature ranged between 1.18 to 1.260C and 60.00 to 66.00 0C.

Keywords: FermentedPopcorn flour, Drying kinetics, Physico-chemical properties, functional properties

1. Introduction

Maize(Zea mays) commonly known as “corn” was originally

cultivated in Central America. Osagie and Eka (1998)

reported that maize is the second most important cereal

crops in Nigeria ranking behind sorghum in the number of

people itfeeds. Maize has the highest average yield per

hectare.Maize not only provide the necessary calories,

vitamins,etc. for healthy daily metabolism but also provides

medicinal benefits by controlling diabetes, lowering

hypertension and antioxidant present in maize also act as

carcinogenic agent.

*Corresponding Author: Kadurumba, C. H., (234) 08039128244; E-

mail: [email protected]

Maize kernels are used for both human consumption and

livestock feed Oyarekua and Adeyeye (2009), Iken and

Amusa (2010). According to Ristonovic (2001) about 66

percent of the maize produced globally is used for animal

nutrition, and 25 percent is for human consumption.

Humans mainly consume popcorn (Zea Mays everta) as a

versatile and nutritious snack. Popcorn provides a full

complement of nutrition benefits including dietary fiber,

protein and B-complex vitamins (Donkeun et al., 2000).

The nutritional composition of popcorn showed that it

contains 3.8-4% crude fiber, 8.1-10% crude protein, 0.07-

23% reducing sugars and 61.0-67.9% starch(amylase),

(Donkeun et al., 2000).

Popcorn hybrids(Zea Mayseverta) contain an average of

12.6% palmitic, 2.0% stearic, linoleic and linolenic acids

EFFECT OF DRYING TEMPERATURE ON THE FUNCTIONAL PROPERTIES OF A FERMENTED POPCORN (ZEAMAYSEVERTA)

FLOUR Kadurumba and Agu, 2015

UJET Vol. 1, No. 1, JUNE 2015 Page 2

respectively (Donkeun et al., 2000).Processing methods of

popcorn such as sprouting and fermentation has been

reported to improve the nutritional and functional properties

of the plant seeds (Jirapa et al., 2001; Yagoub and Adalla,

2007) Fermentation of popcorn has the potential to

enhance iron and zinc absorption (Teucher et al., 2004).

Several processing methods of popcorn has been carried

out into finished products such as flour, beer, soup,

bakeries,etc., but popcorn consumed as “Snack”.The

objective of this study was to determine the effect of drying

temperature on the drying kinetics, physicochemical and

functional properties of the fermented popcorn flour.

2. Materials and Methods

2.1 Production of Popcorn Flour

The yellow cultivar of Popcorn (Zea Mays Everta) grain

samples were obtained from the seed programme of the

National Root Crops Research Institute Umudike, Abia

state. Laboratory and other facilities were obtained at

Emery Research Laboratory located at Km 6 Ikot-Ekpene

Expressway,Ahiaeke Umuahia, Abia state.Popcorn grains

were manually cleaned to remove dirt and extraneous

materials.The sample was divided into six portions of

800g each. Five portions of the grains were soaked

differently in clean water at room temprature and left for six

days to ferment using the microorganisms naturally present

on the grain surface. The fermented grains were washed

with clean water, drained and oven-dried at different

temperatures of 60oC, 65oC, 70oC, 75oC & 80oC until a

constant weight was achieved. The dried fermented and

unfermented grains were milled using a hammer mill,

sieved using a muslin cloth 0.001mm to get a fine flour and

stored in a sealed plastic container. The flour samples

labeled sample A,B,C,D,E and F according to the drying

temperature, respectively.

2.2 Determination of Moisture Content

The moisture content of the maize samples was

determined using the gravimetric method as described by

(Onwuka, 2005).The sample (5.0g) was weighed into a

previously weighed moisture can, and dried in an oven at

105oC for 3 hours. It was cooled in a desiccator and

weighed. Returned to the oven for further drying. Drying,

cooling and weighing of the samples were repeatedly done

at hourly interval until there was no further diminution in the

weight (i.e., theconstant weightobtained).The weight of

moisture lost was calculated using equation 1

(1)

Where;

W1 =weight of empty moisture can (g) ,W2 = weight of

empty moisture can + sample before drying (g) W3 =

weight of moisture can + sample after drying to constant

weight (g)

2.3 Determination of Ash Content

Ash content of samples were determined using the furnace

incineration gravimetric method as described by (Harbone

and Nielson, 2003).Five gram of the processed sample

measured into a previously weighed porcelain crucible. The

samples were burnt to ashes in a muffle furnace at 550oC

and cooled in a desiccator and weighed.The weight of the

ash obtained was calculated using equation 2.

(2)

Where;

W = weight of sample analyzed (g)

W1 = weight of empty crucible (g)

W2 = weight of crucible + Ash (g)




2.4 Determination of Fat Content

Fat content of samples were determined by the continuous

solvent extraction in a Soxhlet method described by AOAC

(2000), Min and Bott (2003).Five grams from each of the

sample weighed into a previously Whatman paper and put

in a Soxhlet reflux flask. The flask was mounted into an oil

extraction flask containing 300ml petroleum ether. The

upper end of the reflux flask was connected to a

condenser. The ether flask was heated using an electronic

mantle. The samples remain in contact with the solvent

(immersed) until the flask filled up and siphoned over.Thus

carrying its extracted oil down to the boiling solvent.The

cycle of boiling and vaporizing the solvent was recovered,

and the defatted wrapped sample was carefully retrieved

using a pair of forceps The defatted sample were dried in

the oven at 105oC for an hour and weighed after cooling in

a desiccator.

Equation 3 was used to calculate the fat (ether extract) and

the fatty sampleused for crude fibre analysis.

(3)

Where;

W1 = weight of empty whatman paper (g)

W2 = weight of paper + sample before defatting (wrapped)

(g) W3 =

weight of paper + defatted sample after drying (g)

2.5 Determination of Crude Fibre

The crude fibre content of samples was determined using

the Weeden method AOAC (2000).A measured weight of

the defatted sample (5.0g) from the fat analysis was boiled

under reflux for 30 minutes in 150ml of 1.25% H2SO4

solution. After boiling for 30 minutes in the acid solution,

the sample was washed with repeated portions of hot

distilled water until the wash water was free of acid. A two-

fold muslin cloth was used to retain sample particles during

the washing. The retained particles were transferred back

to the flask and boiled in 150ml of 1.25% NaOH solution. It

was washed and poured into a weighed crucible and dried

in the oven at 105oC for an hour. It was burnt in the muffle

furnace until the only ash left of it. The weight of the fibre

was obtained and expressed as a percentage of the weight

of thesample analyzed, using equation 4.

(4)

Where;

W1 = weight of sample (g)

W2 = weight of crucible + sample after boiling, washing (g),

and drying,

W3 = weight of crucible + sample as ash (g)

2.6 Determination of Crude Protein

The crude protein content of samples were determined

using semi-micro kye dahl method as described by (Chang,

2003).A measured test sample (0.5g) mixed with 10ml of

concentrated. H2SO4 in a kyedahl digestion also stood to a

tablet of selenium catalyst and heated strongly under a firm

cupboard as the digestion process. A reagent blank

digested,and carefully diluted with distilled water. Then

transferred to a 100ml volume flask corresponding to the

mark of distilled water. An aliquot (10ml) of the digest

mixed with equal (10ml) of 45% NaOH solution in a

machan distillation apparatus.The mixture distilled, and

connected into 10ml of 40% boric acid solution containing

three drops of mixed indicator solution (methyl red and

promocresol). A total of 50ml distillate was collected and

titrated against 0.02N H2SO4 solution. The end point

colour changed from green to a deep red colour. Both the

sample and the blank reagent digest were distilled and




titrated. Equations 5 and 6 were used respectively to

calculate the protein and nitrogen contents;

(5)

(6)

Where;

W = weight of sample analyzed (g)

N = normality (conc) of titrant (%)

Vd = total volume of digest (m3)

Va = volume of digest analyzed (m3)

T = titre volume of sample (m3)

B = blank .

2.7 Determination of carbohydrate Content

The carbohydrate content of samples were calculated by

using the difference between 100 and sum of the other

proximate components as the nitrogen free extractive

(NFE) a method separately described by (Bemiller, 2003).

Mathematically it was calculated using equation 7.

CHO(% ) = 100-% (protein + fibre + Ash + moisture

content) (7)

3. FUNCTIONAL PROPERTIES OF POPCORN

(ZEA MAYSEVERTA)

3.1 Bulk Density of Popcorn (Zea Mayseverta)

The method given by (Okaka and Porter, 1997) was used

to determine the bulk density of samples .Ten gram of the

flour samples was weighed into a graduated cylinder, and

its volume was recorded. The bottom of the cylinder was

repeatedly tapped on a pad placed on a laboratory bench.

Tapping was done until there was no further reduction in

volume by the sample.

The bulk density was calculated using equation 8.

(8)

3.2 Emulsion Capacity of Popcorn (Zea Mayseverta)

The method given by Okezie and Bello (1998), as

described by Onwuka (2005), was employed.One gram of

the sample mixed with 25ml of distilled water and blended

in a laboratory wave(micro) blender for 30 seconds. On

complete digestion, 25ml of vegetable oil was added to it

and blended for 60 seconds. The mixture quickly

transferred to a graduated cylinder and after 15 minutes

the entire height was measured as well as the height of the

emulsion layer.Emulsion capacity is calculated using

equation 9.

(9)

Where; EC= Emulsion Capacity (%), H = height of

emulsion layer in cylinder(ml), W = total weight of the entire

mixture in cylinder (g)

3.3 Swelling Index of Popcorn(Zea Mayseverta)

Swelling index of the pop corn samples were determined

as the ratio of the size of unit weight of the sample when

swollen (in the presence of water) to its original size in a

dry form. The method given by Onwuka (2005) was

used.One gram of the flour sample weighed into a clean

dry test tube, with the aid of a meter quarter ruler; the initial

height was allowed to stand for 30 minutes without

disturbance. At the end, the height of the swollen sample




was measured with the same ruler and recorded. The

swelling index was determined using equation (10).

(10)

Where;

H1 = initial height of dry sample (ml)

H2 = final height of sample when swollen (ml)

3.4 Water Absorption Capacity of Popcorn(Zea

Mayseverta)

Water absorption capacity of the samples were

determined by the method given by Abbey and Ibeh

(1998).One gram of the sample was weighed and

transferred into a clean centrifuge tube of known weight.

Distilled water was mixed with the four to make up to 10ml

dispersion. This was centrifuged at 3500rpm for

15minutes. The Supermatant was decanted and the tube

with its content reweighed.The gain of the mass of water

absorption capacity of flour was calculated using equation

(11).

(11)

Where;

W = weight of sample (g)

W1 = weight of empty tube (g)

W2 = weight of tube + water absorbed (g)

3.5 Oil Absorption Capacity of Popcorn(Zea

Mayseverta)

The method given by Abbey and Ibeh (1988) was used in

determining the oil absorption capacity.The flour sample

was weighed and placed in a clean centrifuge tube of a

known weight. Groundnut oil mixed with the flour to a 10ml

dispersion. The tubes were discarded, and its content

reweighed.The gain in the mass recorded as the oil

absorption capacity. It was calculated using the equation

12.

(12)

Where;

W = weight of sample (g) W1 = weight of empty tube (g)

W2 = weight of tube + oil absorbed (g)

3.6 Gelatinization Temperature of Popcorn(Zea

Mayseverta)

Gelatinization temperature is determined using the method

given by Onwuka (2005) .Ten percent suspension of the

flour samples prepared in a test tube. The aqueous

suspension-heated in a boiling water bath with a

continuous stirring; the temperature was recorded 30

seconds after gelatinization visually noticed as the

gelatinization temperature.

4. PHYSICAL PROPERTIES OF POPCORN(ZEA

MAYSEVERTA)

4.1 Determination of pH

PH of the sample determined by cocomel electrode meter

direct reading method (Sadler and Murphy, 2003). The log

of sample dispensed into a clean glass 20ml beaker. The

pH meter was set up according to the manufacturer

instructions. Switched on and allowed to equilibrate for 10

mintues and then calibrated with a buffer solution of pH

7..0. To measure into the sample in the beaker and its pH

value was read directly from the screen when the figures

were steady.




4.2 Determination of Total Titrable Acid

The titrable acidity of the samples was determined using

the titrimetric alkaline method as described by (Sadler and

Murphy, 2003).Five grams of the samples mixed with 45ml

of distilled water in a clean glass beaker and the drops of

phenolphthalein indicator solution added to it. The mixture

titrated against 0.1N NaOH solution. Titrate to an endpoint

marked by a faint pink coloration that persisted for more

than 15 seconds.

The titrable acidity of the sample was calculated using

equation 13

. (13)

Where;

w = weight percent of sample,

N = Normality of the titrant (NaOH)

5. Results and Discussions

Drying kinetics is used to describe the combined

macroscopic and microscopic mechanism of heat and

mass transfer to wet food substances used in carrying out

analysis. Mintab 17.0 software was used for the statistical

analysis.

The result after Popcorn(ZeaMaysEverta) grains were

soaked, fermented for 144 hours ( six days), drained and

dried in hot oven gave a drying pattern of falling rate period

of moisture loss. Table 1. Shows the drying pattern of the

fermented maize grains at different temperature ranges.

Table 1. The Drying Pattern of the Fermented Popcorn Grains

Temperature (0C)

Duration of drying (hours)

Initial weight(kg)

Final weight(kg)

600C 7 0.8kg 0.6kg

650C 7 0.8kg 0.6kg

700C 6 0.85kg 0.55kg

750C 5 0.6kg 0.45kg

800C 4 0.8kg 0.55kg

Fig. 1: Surface plot of moisture content (%wb)Vs temperature,

Time of drying (hrs) for fermented porpcorn grains.

Figure 1 shows the graphical description on drying kinetics

of fermented popcorn grains at temperature ranges of

60oC, 65 oC, 70 oC, 75 oC and 80 oC. The graph of the

samples exhibited a falling rate pattern. This pattern agrees

withmost agricultural products that exhibit falling rate period

as described by Velic et al. (2007).In figure1, it took 4

hours for weight loss from 0.8kg to 0.55kg at adrying

temperature of 800C. Also, it took 5 hours to bring down the

weight loss of the sample from 0.6kg−0.45kg at a drying




temperature of 750C. The result of the analysis shows that

the higher the temperature, the higher the moisture

removal.Also the lower the temperature, the lower the

drying and moisture removal from the popcorn grains. The

greater the temperature difference between the drying air

and the food, the greater the heat transfer to the food and

faster the moisture removal from the grains. This

observation was earlier reported by Bella Agha et al.

(2002). From the result, thedrying rate was faster at 800C

than at the lower temperatures of 650C and 600C.

The proximate composition of the fermented and

unfermented popcorn flour samples is presented in Table

2.

Protein: The results showed that the protein values

increases as the temperature increases, this implies

positive correlation. The values for fermented samples (A-

E) were higher compared with the unfermented sample (F).

The increase in the protein content was as a result of

increased microbial mass during fermentation period

causing extensive hydrolysis of protein molecules to amino

acid and other single peptides. The increase also

corresponds to the observation of Michodjehoun et al.

(2005) on the increase in protein content from 7.9 −10%

during fermentation of Millet. The protein content also

increased as temperature increases which imply

concentration of nutrients compounds as drying

temperature increases.

Fat: The fat (in table 2) showed a significant decrease

(P<0.05) with an increase in drying temperature, the values

ranged 3.61−3.39 for fermented samples (Table 3

(ANOVA)). The results were lower when compared with

values (3.7%) obtained by Onesmo (2011) for sorghum.

The low-fat content implies that the samples are no

substitute to rancidity.

Moisture: The moisture content of fermented samples

ranged from 9.58−9.53%dbwith the samples dried at 70oC

−75oC. The reasons for the variations may be due to

gelling of the starchy part of the grain that results in

restricting of water molecule moving from the interior to the

exterior. However, the value 8.75 was obtained in thestudy.

High moisture content in food materials results in (low shelf

life/ storability), high microbial activity which results in high

spoilage rate.

Ash: Ash content of fermented dried samples (A-E) were

significantly different (P<0.05) and lower than the

unfermented sample (F). This variation might be due to the

fact that most minerals leach out during fermentation.

Onimawo and Egbekun (2002)

described Ash content as an index of total mineral content

of the food material.

Crude Fibre: The results revealed asignificant difference

(P<0.05) between samples evaluated. However, the values

were within the range 0.51−0.62 for fermented samples,

the values for unfermented was higher 1.10. The crude

fibretends to increase as drying temperature increases

(figure 2c). El-Tinay et al. reported that the crude fibre

tends to decrease during fermentation. This decrease may

be due to microbial activities that breakdown the cellulose

materials and utilize them for their growth.

Carbohydrate: The CHO content range between 71−73%.

The values were within the range obtained by Ijabadeniyi

and Adebolu(2005). The carbohydrate in food is amajor

source of energy.




Table 2: Proximate Composition of Fermented and Unfermented Popcorn

Key: A−E (Fermented popcorn), F (Unfermented popcorn) and LSD (least significant difference)

(a)

(b)

(c)

Fig.2 :(a-c): Surface plot of Temperature vs Protein, Fat, Moisture,

Ash,` Crude Fibre and Carbohydrate for fermented popcorn.

The positive linear effect of temperature had the maximum

effect on fat and protein (P≤0.05) Table 2), meaning that it

decreased with an increase in fat (figure 2a). Both

carbohydrate and crude fibre had the maximum linear

positive effects on temperature (figure 2c).

Samples Temperature

(00C)

Protein (%) Fat (%) Moisture

(%)

Ash (%) Crude

Fibre(%)

Carbohydrate (%)

A 600C 12.10 3.61 9.56 2.06 0.51 72.17

B 650C 12.20 3.41 9.55 1.52 0.52 72.81

C 700C 12.34 3.33 9.58 2.53 0.55 71.89

D 750C 12.33 3.46 9.57 2.00 0.59 72.06

E 800C 12.25 3.39 9.53 1.08 0.62 73.14

F 00C 9.13 4.56 8.75 2.78 1.10 73.68

LSD 8.39 0.39 4.67 1.89 0.34 7.13




The positive linear effect of temperature had the maximum

effect on Ash (Table 2), meaning that it decreased with an

increase in Ash (figure 2b).

The functional properties of fermented and unfermemted

popcorn are presented in table 4.

Table 3: ANOVA

Bulk Density

The result for bulk density showed that the bulk density

carried significantly (P<0.05) and ranged between 0.56−0.63

g/cm3 for fermented samples and 0.67 g/cm3 for the

unfermented sample. The values are compared with the

values obtained by Bolaji et al. (2014)

Swelling Index: the results obtained in this observation

showed that the values for fermented samples were

significantly higher (P<0.05) than the unfermented sample.

This result were in line with the findings of Bolaji et al. (2014).

The values were, however, lower compared with the values

Bolaji et al. (2014). Swelling index is a function of the ratio of

amylose to amylopectin, the characteristics of each fraction in

terms of molecular weight distribution, degree length of

blanching and confirmation (Onitilo et al., 2007). The swelling

pattern of the flour

suggests the level of crystalline packing of starch granules

(Billiadris, 1982). The difference observed between the value

in this study, and Bolaji et al. (2014). may be due to the

findings of Osungbono (1990) that the degree and amount of

swelling depends on the type of species of starch in the flour

samples.The degree of swelling and amount depends on the

type and species of starch in the flour samples.

Water absorption capacity

The values for water absorption capacity (WAC) are

significant (P<0.05).The values ranged between 1.67−1.83

and also showed an increase as temperature increases. The

variation in WAC values also indicated differences in the

degree of engagement to form hydrogen and covalent bonds

between the starch chain. And thedegree of availability of

water binding sites coming from the starch (Hoever and

Sosuluki, 1986). Adegunwa et al. (2011), observed that the

variation maybe due to particle size, amylase/amylopectin

ratio and molecular structure.

Oil absorption capacity

This is the ability of the flour protein to bind physically fat by

capillary attraction. It is of great importance since fat acts as

flavor retainer and increase the mouth feel of foods (Kinsella,

1976).The values obtained in this study 2.18−2.39 were higher

than the values of 0.8−1.05 obtained by Bolaji et al. (2014).

The difference between the values might be due to the

difference in drying temperatures used in this study. The

samples were soaked for six days and dried at the range of

65oC−80oC. Bolaji et al. (2014).soaked for 12 to 13 hours and

dried between 40oC−60oC.

Emulsion Capacity

The result for emulsion capacity showed that the samples

varied significantly and ranged between 1.18−1.26. It also

showed that emulsion capacity denotes the maximum amount

of oil that can be emulsified by protein dispersion (Emjuigha et

al., 2003).

Sum of Squares

df Mean Square

f Sig.

Protein 16.240 5 3.248 1.460 0.326

Fat 2.199 5 0.440 87.682 0.000

Moisture 1.086 5 0.217 0.316 0.886

Ash 3.565 5 0.713 6.357 0.022

Crude Fibre

0.513 5 0.103 28.042 0.000




Gelatinization temperature: This temperature referred as the

onset of a rise in viscosity (Isikli and Karababa, 2005). Sandhu

et al.(2007), termed it as a measure of the minimum

temperature required to cook a given food sample. The values

obtained in this study ranged between 60oC−66oC with the

unfermented sample having the lowest value (60oC) which

implies lower cooking time.

6. CONCLUSION

The effective moisture loss in the drying kinetics of fermented

popcorn (ZeaMaysEverta) grains showed that temperature

directly influenced drying. From the values obtained, the

application of fermentation and drying improves the nutritive

value of protein and storability of the Popcorn flour than in the

unfermented flour. The results obtained on the proximate

composition, and functional properties showed that

fermentation of the popcorn grains for 144 hours and drying at

700C and 750C is best suitable for Popcorn flour production.

Fermentation increased the nutritive content and is richer

particularly in protein content. On the other hand, unfermented

sample values were higher in minerals and vitamins but can

be dangerous to health because the anti-nutrient present in

the corn grains has not been properly eliminated. Therefore,

fermented Popcorn flour could also serve in the

complementary food. And sometimes produced by several

types of composite flour using groundnut, cashew nuts,

bambara, moringa olifera leaves,etc. used as infant food.

REFERENCES

Abbey W. And Ibeh (1998) Functional Properties of Raw Processed Cowpea Flour Journal Of Food Science 53(B): 17775-1777.

AOAC (2000): Official Methods Of Analysis 17thED Association of Official Analytical Chemist International Washington DC, USA.

AOAC (2000): Official Methods Of Analysis, 15th Ed, Association of Official Analytical Chemists, International Washington DC, USA.

Adegunwa, M.O., Sanni, L.O. and Maziya – Dixon, B. (2011). Effect of fermentation length and varieties on pasting properties of sour cassava starch. African Journal of Biotechnology, Vol. 10(42), pp. 8428-8433.

Bella agha. S, Amani. E, Fahart. H and kechaou, N (2002): Drying Kinetics and Characterics Curve of Lightly Salted Sardine.

Bemiller S. (2003) Carbohydrate Analysis In Food And Analysis 3rd Edition,Wover Academic/Plenium Publishers New York Pp 145-171.

Billiadris C. G. (1982) Physical characteristics, enzymatic digestibility and structure of chemical modified smooth pea and waxy maize starches. Journal of Agricultural food Chemistry 30: 925-930.

Bolaji O.T, Oyewo A.O and Adepoju P.A (2014); Soaking And Drying Effect On The Functional Properties Of Ogi From Selected Maize Varieties, AmericanJournal of Food Science And Technology 2.5: 150−157.

Chang (2003) Protein Analysis: In Food Analysis 3rd Edition Wurer Academic Publisher, New York.

Donkeun. P, Keneth. G. D.A, Stermitz F. R, Maga J. A (2000): Chemical Composition and Physical Characteristics Of Unpopped Popcorn Hybrids. J. Food Composition Analysis (6)921-934.

Emjuigha. V. N, Badejo. A.A and Oluwanmukomu M.O (2003): Effect of Germination on the Nutritional and Functional Properties of African Oil Bean (Penthacletha Macropphylla) Seed Flour.J. Food, Agricul. Environment 1(3&4): 72−75.

Harborne, L.H.; Nielson, S.S.(2003) Ash analysis. In Nielsen S.S. (Ed.). FoodAnalysis. 3. Ed.New York: Kluwer Academic; Plenum Publishers. Cap. 7, P. 103 – 111.

Hoever, R. and Sosulski, F.W.(1986 ) Effect of cross-linking on functional properties of legume starches. Starch/Starke 38(5): 149-155.

Ijabadeniyi,A.O. and T.T. Adebolu (2005). The effect of processing

methods on the nutritional properties of ogi produced from three maize varieties. J. Food Agric. and Environ., 3: 108-109.

Iken. J. E, and Amusa. N. A(2010): Consumer Acceptability of

Seventeen Popcorn Maize(ZeaMaysL) Varieties In Nigeria. J. AgricRes 5(5) 404-407.

Isikli N.D, and Karababa E.A (2005): Rheological Characterization of Feniyreek Paste (Cemen) .J. Food. Eng 69;185−190.

Jirapa P. Normah, H. Zamaliah MM. Asmah. R And Mohamad. K (2001): Nutritional Quality Of Germinated Cowpea Flour (VignaUnguiculata) and Its Application in Home Prepared Weaning Foods. Plants Foods Hum Nutria; 56,203-216.




Kinsella, J.E. (1976). Functional properties of proteins in foods. Critical Reviews in Food Science and Nutrition 1(3): 219 – 280.

Michodjehoun-M L., D. J. Hounhouigan, J. Dossou and C. Mestres,(2005)“Physical,Chemical and Microbiological Changes during Natural Fermentation of Gowé, a Sprouted or Non-Sprouted Sorghum Beverage from West-Africa,” African Journal of Biotechnology, Vol. 4, No. 6, pp. 487-

496.

Min. D. B and J Bott (2003): Crude Fat Analysis In Food Analysis 3rd Edition; Kluver Academic Plenium Published, New York Pp 115-128.

Okaka J. C And Porter N. N, (1997), Physiochemical And Functional Properties of Cowpea Powder Processed To Reduce Beany Flavor J. Food Sci. 44,1235-1240.

Okezie. B.O And Bello. A.B (1988) Physiochemical And FunctionalProperties of Waged Bean FlourandIsolate

Compared With Fry Isolate. J. Food Sci. Vol. 53: (2)450-454.

Onesmo, N. O. (2011). Effects of malting and fermentation on the composition and functionality of sorghum flour. Dissertations & Theses in Food Science and Technology. Retrievedfromhttp://digitalcommons.unl.edu/foodscidiss/12

Onimawo A.I and Egbekun(2002):Comprehension of food and

nutrition, Ambik Press Benin.

Onitilo, M. O.; Sanni, L. O., Daniel, I., Maziya-Dixon, B. and Dixon, A. (2007)Physicochemical and Functional Properties of Native Starches from Cassava Varieties in Southwest Nigeria. Journal of Food, Agriculture and Environment Vol. 5(3&4):108-114.

Onwuka G. I (2005) Food Analysis and Instrumentation in the Theory andPractical. Napthal Prints, Surulere Lagos. Pp 07-126.

Osagie. A. U and Eka. O. U (Eds) (1998): Nutritional Quality Of Plant Foods.Post Harvest Research Units, University Of Benin. Pp 34-41

Osungbaro, T.O. (1990). Effect of differences in varieties and dry milling of maize on the textural characteristics of Ogi

(fermented maize porridge) and agidi (fermented maize meal) J. Sci. Food Agric. 52: 1-12

Oyarekua. M. A, Adeye. E. I (2009): Comparative Evaluation of the

Nutritional Quality Functional Properties And Amino Acid Profile of Co-Fermented Maize (Cowpea And Sorghum/Cowpea Ogi) as InfantComplementary Food. Asia. J. Llin Nutria(1) 31-39.

Ristanovic. D (2001): Cereal Crops; Maize(Zea Mays L) Crop Production in Tropical Africa Ed Pea Maker.

Sadler, G.D. and P.A Murphy.(2003). Chapter 13: pH and Titratable Acidity. In : Food Analysis. S.S. Neilson, ed. Kluwer

Academic. New York

Sandhu K.S, Singh N, and Malhi N.S (2007). Some Properties of Corn Grains and their Flours Physicochemical Functional

and Chapati-Making Properties Of Flour. Food Chem. 99:541−548.

Teucher, B. Olivares. M. Cori. H (2004): Enhancers Of Iron Absorption: Ascorbic Acid and Other Organic Acids. Int Vitamin Nutir Ris. 74,19-403.

Velic D, Bilic.M, Tomas. S. P, Lanic. M, Bucic-Kojic A and Al adick (2007).Study Of The Drying Kinetics Of “Granny Smith” Apple in Trayer Drier, Agric Conspec Sci. Vol 72(4):pp 326.

Yagoub and Adalla, (2007) Effect of domestic processing methods

on chemical, in vitro digestibility of protein and starch

and functional properties of bambara groundnut

(Voandzeia subterranean) seed, Res.J.Agric. Biol. Sci. 3,

pp. 24-34

Table 4: Functional Properties of Fermented and Unfermented Popcorn

Samples Temperature (00C)

Bulk density (g/cm3)

Swelling Index

Water absorption capacity

Oil absorption capacity

Emulsion capacity

Gelatinization temperature(00C)

UMUDIKE JOURNAL OF ENGINEERING AND TECHNOLOGY (UJET), VOL. 1, NO. 1, NOV. 2015. INFORMATION ON SUBMISSION OF ARTICLES


Key: A−E (fermented popcorn), F(unfermented popcorn) and LSD (least significance difference)

A 600C 0.63 1.77 3.32 2.22 1.19 64.0

B 650C 0.63 1.76 3.51 2.26 1.18 65.50

C 700C 0.61 1.78 3.48 2.34 1.25 63.50

D 750C 0.59 1.81 3.62 2.39 1.22 64.50

E 800C 0.56 1.83 3.81 2.36 1.24 66.00

F 00C 0.67 1.67 3.34 2.18 1.26 60.00

LSD 0.04 0.06 0.04 0.05 0.17 5.39

Documents

Kadurumba C.H*. and Agu C.S. · mail: [email protected] Maize kernels are used for both human consumption and livestock feed Oyarekua and Adeyeye (2009), Iken and Amusa (2010)