Demand-Driven Technologies for Sustainable Maize ... - IITA

458resulting products (fl ours, dough and Makala) were analyzed for theirphysico-chemical, functional and sensory properties.Physico-chemical and functional analysisThe dehulling and milling rates of the maize samples were calculatedas follows:Dehulling rate = (weight of dehulled grains) x 100(weight of whole grain)Milling rate = (weight of milled fl our sifted to 400 µm) x 100(weight of dehulled grain)The weight of 1000 grains was taken after which whole and compositefl ours were analyzed for moisture, proteins, lipids and ash contents, usingstandardized methods of analysis (AOAC 1990). Total carbohydratewas calculated by the difference method (Egan et al. 1981). Waterabsorption capacity (WAC) was determined according to Phillips et al.(1988). The dough swelling capacity (DSC) was measured accordingto the modifi ed method of Delhaye et al. (1984).Physical and sensory analysisThe weight and diameter of the fried products were measured andtheir density calculated. Sensory evaluation was conducted by a 12-member panel randomly drawn from the staff members of the Institutein Garoua, who were familiar with the taste of Makala prepared fromconventional wheat fl our. The selected panelists underwent a trainingcourse on how to evaluate the organoleptic characteristics of Makalasamples. Five sensory attributes were evaluated, including fl avor, color,taste, fi rmness and overall acceptability. The intensity of each attributewas scored on a scale of 1 (extremely disliked) to 5 (extremely liked).About 40 g of each product was presented to each panelist in codedwhite disposable plates without any additional ingredient. Water wasprovided to the panelists for rinsing their mouths between samples.Whole wheat Makala samples were used as control for comparison.Statistical analysisAll measurements were replicated three times and the data obtainedwere subjected to the analysis of variance to test for the effects of theexperimental factors on the measured properties. Duncan MultipleRange Test was used to separate the means. Statistical analyses werecarried out using the SPSS (1993) statistical package.