Evaluation of the quality parameters of malted and unmalted maize and soybean blends

Abstract

The complementary blends of maize ( Zea mays L ssp mays) and soybean (Glycine max L Merrill) were stored for a
period of 12 weeks. The maize grains were malted by subjecting it to cleaning, washing, steeping, sprouting, drying,
desprouting, milling and packaging. A portion of the maize flour was blended with soybean flour at the ratio of 70:30
(malted maize flour: soybean flour; unmalted maize flour: soybean flour). The resulting products were stored in
polyethylene and plastic containers. The functional properties (Bulk density, viscosity, water and oil absorption
capacity, swelling capacity, peroxide value and least gelation concentration) of the products were determined. The
result showed that the bulk density and the peroxide value of both malted and unmalted maize flour reduced
significantly (P>0.05) when blended with soybean. The swelling capacities of the malted products were lower than
those of the unmalted blends and it also decreased though not significantly (P>0.05) with the period of storage. The
malting process reduced the viscosity of the products, however; inclusion of soybean flour increased the viscosity.
The viscosity and the peroxide value increased significantly (P>0.05) in the two storage containers as the storage
period increased. The result revealed that the packaging materials had no significant effects on the parameters
assessed.