Bolade Mathew Kolawole (Publications)
Publisher John Wiley $ Sons Inc.
Publication Type Journal
Publication Title Influence Of Particle Size Fractions On The Physicochemical Properties Of Maize Flour And Textural Characteristics Of A Maize-based Non-fermented Food Gel. International Journal Of Food Science And Technology, 44: 646-655.
Publication Authors Bolade, M.K., Adeyemi, I.A. and Ogunsua, A.O.
Year Published 2009
Abstract

The physicochemical properties of fractionated maize flour and the textural characteristics of a maize-based nonfermented food gel (maize tuwo) prepared from the respective fractionated flours were evaluated. The maize flour was fractionated into four fractions: −3), water absorption capacity (1.9–2.1 g g−1) and oil absorption capacity (1.7–2.1 g g−1). The colour characteristics of the fractionated maize flour and the pasting properties were all affected by the fractionation. The cohesiveness index (strain at peak compressive force) of the food gel from the flour fractions ranged between 15% and 19.5% while the softness index of the food gel ranged between 16.7 and 17.5 mm. The relative high cohesiveness and softness indexes (i.e. 19.5% and 17.4 mm respectively) of maize tuwo prepared from the flour fraction of 75–150 μm can predispose the food gel towards easier hand-mouldability and swallowability respectively; being important quality indicators for its acceptability.


Publisher Elsevier
Publication Type Journal
Publication Title Influence Of Hydrothermal Treatment Of Maize Grains On The Quality And Acceptability Of Tuwon Masara (traditional Maize Gel). Food Chemistry, 79: 479- 483.
Publication Authors Bolade, M. K., Usman, M.A., Rasheed, A. A., Benson, E.L., and Salifou, I.
Year Published 2002
Abstract
The influence of hydrothermal treatment of maize grains, meant for flour production, on the quality and acceptability of tuwon
masara (traditional maize gel) was investigated. The grains were variously hydrothermally-treated at 651 C for 30, 45 and 60
min, respectively, as well as at 751; 851 and 951 C for the same aforementioned time intervals, respectively. The pasting
characteristics of traditionally-produced maize flour (control) in terms of apparent gelatinization temperature, peak viscosity, final
viscosity when held for 15 min at 50 C, consistency and setback values were 82.5 C, 140 BU, 436 BU, 444 BU and 436 BU,
respectively while the ranges for those from hydrothermally-treated grains were 72.5–87.5 C, 194–400 BU, 212–816 BU, 252–770
BU and 190–672 BU, respectively. The peak viscosity of all the flour samples assessed, including the control, were attained at 95 C,
particularly after 15 min of holding while the stability of the paste of most of them during cooking was not affected. The functional
properties of the control in terms of bulk density, water absorption capacity, oil absorption capacity and foaming capacity were
0.84 g/cm3, 2.20 g/g, 0.89 g/g and 4.08%, respectively while the ranges for those from hydrothermally-treated grains were 0.80–0.94
g/cm3, 2.30–3.10 g/g, 1.04–1.32 g/g and 4.08–5.20%, respectively. The sensory evaluation on the laboratory-prepared tuwon masara
showed that none of the samples were significantly different in colour at P<0.05. BC3 (grains hydrothermally-treated at 751 C
for 60 min) had the highest scores for aroma, texture (ease of mouldability), taste and overall acceptability though these were not
significantly different from CDI and CD2 (grains hydrothemally-treated at 851 C for 30/45 min, respectively) at P<0.05.