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Grain morphology and structure in relation to milled product quality in maize zea mays l


, : Grain morphology and structure in relation to milled product quality in maize zea mays l. International Journal of Food Science & Technology 27(2): 213-220

In studies of the effect of shape and size of 10 varieties maize (Zea mays L.) grains on fat and fibre of its grits, the fat content of the whole grain (3.2-5.7%) was not related to either the shape or size. The fat of germ was positively but weakly related to that of whole grain (r = 0.447). Removal of around 30% bran by milling reduced both fat and fibre of the grits to about 1% in all varieties except in Shakti opaque-2 which needed 50% bran removal to achieve the same result. Irrespective of size, flat grains yielded more grits (64-66%), whole germ (0.6-0.9%), bran (28.4-30.0%) and less unmilled grains (3.0-5.1%), than round grains for which the figures were: grits, 52-59%; germ, 0.5%; bran, 25.2-25.6%; and unmilled grains 15-22%. The percentages of fat and fibre in grits freed of germ were 1.2 and 0.90 in large flat, 1.82 and 0.92 in large round, 1.5 and 2.0 in small flat and 2.1 and 2.7 in small round grains respectively. Flat grains yielded more grits of low fat and low fibre than round ones, and large grains than small ones.

US$19.90

DOI: 10.1111/j.1365-2621.1992.tb01197.x


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