Changes induced by soaking period on the physical properties of maize in the production of Ogi
Bolaji, O.T. | Awonorin, S.O. | Shittu, T.A. | Sanni, L.O. | Yildiz, Fatih
This study was aimed at investigating the effect of soaking method and period on some selected physical properties on maize varieties. Five varieties of maize (A4W, C3Y, D8W, B2Y and E9W) were soaked for 12–96 h at ambient temperature of 28 and average hot temperature of 65°C as generally praciticed in the production of Ogi from cereals. Some selected physical properties were evaluated based on a 5 × 2 × 9 factorial design (varieties × soaking methods × soaking periods). The reseult revealed that the linear dimensions of the five varieties of soaked maize increased with increase in linear dimensions up to about 36th hour of soaking. The percentage increase in width was in the range of 5.482–9.67%, 4.064–8.25%, 3.76–6.81% and 0.88–1.81%, for C3Y, B2Y, D8W, A4W and E9W for both soaking conditions, respectively. Significant difference (p < 0.05) existed between the maize varieties for surface area and the volume. These increased with increase in moisture content and soaking period with the highest surface area recorded for maize variety E9W at 36th hours of 65°C. There were significant differences (p < 0.05) between unsoaked and soaked maize varieties for all the samples. Values obtained for sphericity increased with increase in soaking period. There was no significant difference (p > 0.05) in the values obtained for sphericity at soaking condition of 65°C compared with soaking at 28°C. This study showed that the period of soaking had significant effect (p < 0.05) in increasing the overall dimensions of maize grains up to 36th hour and thereafter witnessed an irregular pattern.
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