Chemical And Sensory Evaluation Of Starches Produced From Maize (Zea Mays) Soaked At Different Time Interval

ABSTRACT

This study was conducted to produce starches from maize soaked at different time intervals (12, 24, 36, 48, 60 hours). The maize was processed into starch and the proximate, chemical and sensory evaluations were carried out. The proximate compositions of the starches produced from different varieties of maize (white and yellow). Showed that the moisture content ranged from 9.35 to 13.20%, crude protein ranged from 2.06 to 9.35%, Fat content ranged from 1.01 to 1.08%. Crude fibre ranged from 0.88 to 1.23%, Ash content ranged from 0.69 to 1.11% and Carbohydrate content ranged from 75.12 to 85.87%. The results from the sensory evaluation of the maize starches showed that sample 601 (white corn soaked for 12 hours) it was generally accepted by the panelists. There were significant difference (p