The effect of Germination Time on the Physicochemical, Functional and Sensory quality of Masa produced from Malted Maize Flour

This study was conducted to evaluate the effect of germination time on the physicochemical, functional  and sensory quality of masa produced from malted maize. Maize grains were steeped in water for 8 hours and germinated for 0, 3, 6, 9 and 12 hours, oven-dried at 600C, dehulled, milled, open-hearth fried and designated as MIZ, MTK, MDQ, MKP, and MOT respectively. The control sample (Masa produced from paddy rice) was denoted MEF. The result showed for proximate composition masa from malted maize that the parameters measured increased with increase in germination time, moisture content ( 33.0%, 35%, 39.0% 43.5% and 45.0%), ash content ( 2.0%, 2.8%, 3.0%, 3.0% and 3.2 and 3.3|), fat content (15.50, 15.00, 15.50, 15.65, 15.75 and 16.0% ), protein content (7.52, 9.10, 9.17, 9.30 and 10.12% ), crude fibre content (2.00, 2.40, 2.60, 2.60 and 2.65% ) for samples MIZ, MTK, MDQ, MKP and MOT respectively The carbohydrate content (38.10, 34.93, 30.51 and 25.65) however reduced as the malting hours increased respectively. The physical property showed the highest length observed for MOT (11.2cm) and lowest for MTK (9.2cm) and weight observed highest value in MIZ (87.0g) and lowest in MOT (84.5g).The average loaf volume was highest in MIZ (125cm3) and lowest in MOT (96.0cm3). Results of functional property showed that the water absorption index was highest in Sample MIZ (4.0) and lowest in Samples MDQ (3.0),