Plant Biology Soil Health Journal(PBSHJ)

Department of Food Science Technology, Bamidele Olumilua University of Education, Science and Technology, Igbara Odo Road, P.M.B 250 Ikere Ekiti, Ekiti State, Nigeria

Publications

• Research Article   
  Effects of Malting on Physicochemical Composition of Maize and Sorghum
  Author(s): Otitoju Lawrence Kunle*, Alamuoye N.O, Ajatta M.A and Ogundari A. A
  
  Investigations were done into the physicochemical composition of sorghum and maize. Before being dried in an air oven for five days at temperatures ranging from 40 to 500oC for an average of eight hours each day, the cereal grains were germinated for 18 hours. Fine flours were produced from the dried samples. The beverage samples were assessed for pH, total soluble solids, color, specific gravity, and mineral content, while the flours were examined for pH, total soluble solids, color, and titratable acidity. Germination caused the nutritional content to increase. Malted sorghum had the highest fat content (after 72 hours), at 16.45%, whereas malted maize had the lowest, at 7.18%. (48 hours). Malted maize had the maximum value (72 hours) of 300% and the lowest value (72 hours) of 70%. Anti-nutritional components in germinated samples decreased significantly as compared to control sampl.. Read More»
  

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