A Study of the chemical composition and sensory attributes of fermented yellow maize (Zea mays) processed by two methods

Abstract

The Study compared the chemical composition and sensory attributes of fermented yellow maize (Zea mays)
processed by two methods. The grains were divided into two equal portions and fermented for 48 h. One portion
was drained, sun -dried, dry-milled and subdivided into two equal parts: one was unsieved-dried-milled flour
(UDM) and the other was sieved-dried-milled flour (SDM). The second portion of the grains was drained, wetmilled and subdivided into two equal parts unsieved-wet-milled flour (UWM) and sieved-wet-milled flour (SWM).
The flours of UDM, SDM, UWM and SWM were analyzed for crude protein, crude fat, carbohydrate, crude fibre
and ash. Gruels were prepared from the flour samples and their organoleptic attributes were tested for colour,
texture, flavour and general acceptability. The nutrient content of UDM and SDM flour were significantly higher
than the UWM and SWM in terms of protein, fat, ash and fibre contents. There was no significant difference in the
carbohydrate levels based on the processing techniques used. Organoleptic attributes of gruels also showed no
significant difference for SDM, UWM, and SWM. However, the effect of dry-milling without sieving seems to offer
more benefits in conserving and improving the proximate (nutrient) levels of fermented maize – ‘ogi’.