Umudike Journal of Engineering and Technology

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  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.