Quality of Fortified Zea Mays L (Maize) and Triticum Durum (Wheat) Flours
DOI:
https://doi.org/10.54536/ajfst.v2i2.1997Keywords:
Centesimal Composition, Farinography, Rheological Analysis, Wheat, Corn FloursAbstract
Maize flour is obtained through the milling process and contributes about 20% energy and 15% protein. wheat flour is rich in starch (70 to75%), water (12 to 14%), protein (8 to16%), a small portion of non-starch polysaccharides (2 to 3%), lipids (2%) and ash (1%). This study aimed to evaluate the centesimal quality of maize and wheat flour. 8 samples of flour were evaluated, being 2 ((First Choice and Mpupu) and 6 of wheat flour (Faspão, Babita, Xiluva, Eagle, Pasta and Ntombi)). Moisture by loss on dissection at 105°C, ash by incineration, fat by goldfish method, protein by biuret method, fulling number by reading on mininfra grain analyzer Scan-T, gluten, wet and dry by glutomatic system, gluten index by centrifugation and fiber by enzymatic-gravimetric method were determined as quality parameters. The results showed fat content 0.61 to 1.59%, moisture 13.3 and 13.4%, fiber 0.22 to 0.38% and protein around 5.99 to 7.09% for the corn flours. Moisture ranging from 13.6 to 13.8%, protein from 10.30 to 11.22%, ash from 0.50 to 0.70%, water absorption from 58.23 to 59.73%, falling number 276 to 354s, gluten around 24 to 29.1%, gluten index from 0 to 95%, wet gluten from 28.46 to 29.80 and dry gluten ranging from 9.36 to 10.50%. No significant differences were observed among the wheat flour samples for moisture, protein, ash, water absorption and wet gluten. Significant differences were found for falling number (FN), gluten and dry gluten. There was sufficient evidence of compliance with the flour quality criteria.
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Copyright (c) 2023 Abel Alberto Massingue Júnior, Bernabé Bernardo Massie, Francisco José Luís Sigauque, Anastância Amadeu Dimande, Géssica Dalberty Fernandes
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