HEAT-MOISTURE TREATMENT IMPROVES NUTRITIONAL QUALITY, STARCH CHARACTERISTICS, ANTIOXIDANT ACTIVITIES OF WHOLE MAIZE FLOUR AND SENSORY ATTRIBUTES OF ITS DOUGH MEAL

Abstract

Heat moisture treatment (HMT) is a hydrothermal modification technique that can influence the nutritional and functional properties of cereal ours. This study evaluated the impact of varying (HMT) conditions on digestibility, chemical composition of whole maize flour, and sensory attributes of its dough meal. Maize grains o were subjected to HMT in a water bath at two temperatures (80 and 100 C) and two durations (30 and 60 min). Following treatment, the grains were dried, milled, and analyzed for proximate, minerals, starch digestibility, glycemic index, enzyme inhibition, antioxidant activities and sensory properties according to standard procedures. HMT increased dietary fibre (7.11% to 6.73%) and protein (6.93% to 12.93%) contents with longer treatment time, irrespective of the temperature examined. Treated samples had lower total starch (50.95% to 62.51%) than the control (63.32%), which increased with increase in treatment time, but decreased with higher temperature. Amylose and slowly digestible starch followed similar trends. Resistance starch content decreased (20.18% to 24.33%) compared to the control (31.81%), but increased at higher temperatures. HMT for 60 min exhibited higher α-glucosidase inhibition, and glycemic index values ranged from 42.85% to 48.25%. Flavonoids and carotenoids contents increased. Sensory evaluation indicated moderate consumer acceptance o of dough meals prepared from HMT-treated flour. HMT for up to 60 min and 100 C enhanced starch and nutritional properties of whole maize our while maintaining acceptable sensory quality of the dough meal. This modfication suggest that HMT has potential for enhancing quality of dough meal products from maize