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Agu, C. S.
Department of Mechanical Engineering, Michael Okpara University of Agriculture Umudike, P.M.B 7267, Umuahia, Abia State, Nigeria
Kadurumba, C. H.
Department of Mechanical Engineering, Michael 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 drying behavior (Kinetics) and minerals/vitamins
properties of the fermented popcorn flour. The (ZeaMays Everta) grains were
fermented for six days, drained and dried at 600C, 650C,
700C, 750C, and 800C in a hot oven. The grains
were milled and labeled as sample A, B, C, D, E and F. The effect of
temperature and quality of the flour sample were assessed through the minerals
and vitamins characteristics of the flour. The results obtained from minerals
and vitamins composition of fermented of ZeaMays everta flour were determined
and compared with the unfermented sample to determine the significant
difference at (P1, B2, B3 and E
increased. Also, the calcium ranged between 12.11 and 14.38, which is
significantly low (P
Keywords: Zea Mays Everta, Fermented Popcorn flour, Drying kinetics
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Published
Monday, June 27, 2016
Issue
Vol. 2 No. 1, JUNE 2016
Article Section
GENERAL
The contents of the articles are the sole opinion of the author(s) and not of UJET.
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