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Production and utilization of local dry corn milled products in nigeria

Production and utilization of local dry corn milled products in nigeria

Nutrition Reports International 16(5): 595-602

Technological specifications established for the dry milling of locally grown maize were used in the production of high quality dry milled corn flour and grits required in the production of various foods, chemicals and pharmaceuticals. Effects of adding corn flour to wheat flour on physical dough properties and bread quality were investigated. Increased addition of corn flour resulted in decreased gluten content but increased water absorption and tolerance index. Significant reduction (P < 0.05) in specific volume and total score were also observed. Bread loaves from 100% wheat flour and the 10% flour blend were acceptable but bread from higher blends were rejected. Substitution of 'ogi' with corn flour in the preparation, of adult soy-ogi resulted in decreased sourness (flavor). Fermentating the corn flour with microorganisms naturally present in corn restored the 'ogi' flavor and further reduced the fermentation time to 4-6 h instead of the normal 36-48 h period. Corn grits (brewers grits) used in mashing trials for beer making were suitable.

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