Abstract

Flour was produced from germinated and ungerminated maize grains, and cookies were subsequently produced from the flours. Functional properties of the flours and degree of gelatinization of the cookies were determined. The pH decreased significantly (p≤0.05) as the germination time increased. pH values ranged between 5.67 and 6.56. Bulk density (loosed and packed) showed no significant difference (p≤0.05) between ungerminated sample and sample that germinated for 24 h, but there was a significant difference (p≤0.05) between ungerminated sample and samples that germinated for 48 and 72 h. The values ranged between 0.50-0.58 and 0.70-0.79 g/mL for loose and packed density, respectively. There was a significant difference (p≤0.05) among the samples in water absorption capacity and oil absorption capacity with the ungerminated sample having the least values of 0.94 and 1.03 ml/g for water absorption capacity and oil absorption capacity, respectively. There was a significant difference (p≤0.05) in swelling power of the samples with the ungerminated maize having the highest value of 19.81 mg/g. There was a significant difference (p≤0.05) in the forming capacity with the sample that germinated for 48 h having the least value. There was a significant difference (p≤0.05) in the forming capacity with the sample that germinated for 48 h having the least value. There was no significant difference (p≤0.05) between the ungerminated flour and the sample that germinated for 48 h and foaming stability time of 15, 30 and 60 s. Degree of gelatinization of the samples ranged between 74.50-93.10, 86.20-97.40 and 30.00-84.30 at baking temperature of 140, 160 and 180°C, respectively.

Key words: Germination, gelatinization, functional properties, maize flour.