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Title: The stability and nutrient content of whole maize meal and degermed maize meal
Authors: Andah, A.
Keywords: Nutrient content;Maize meal;Degermed maize-meal;Whole maize-meal
Issue Date: 1975
Publisher: Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana
Abstract: Two types of maize-meal:- whole maize-meal and degermed maize-meal were dried to a moisture level of 8.0,% (to forestall mould growth), placed in airtight containers and stored at room temperature (27°C) for 3 months. The Fat Acidity Value of the whole meal was more than double its original value (from 34.72mg KoH/100g to 78. 76mg KOH/100g) after two weeks storage) and at this stage taste panel results on cooked samples showed development of off-flavour and bitterness 1 After 12 weeks storage, the Fat Acidity Value of the wholemeal was 246.43mg KOH/100g. On the other hand, the initial Fat Acidity value of the degermed meal, 12:11mg KOH/100g increased to only 36.28mg KO~100g after 12 weeks storage and no odours were detected when cooked samples were tasted. These results showed that development of off-flavours and aftertaste due to fat rancidity was much faster in the whole maize-meal than was found in the degermed maize meal. Analyses for nutrient content showed that thiamine, riboflavin, iron and phosphorus were significantly reduced by degermination whilst the protein content was only slightly reduced
Appears in Collections:Food Research Institute

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