| Popis: |
IntroductionThe utilization of sprouted meals in beer production and enhancing the physicochemical properties of supplementary foods is widespread in Africa. This work aimed to determine the influence of soaking, germination, maturation and variety conditions on the physicochemical properties, proteolytic activity, free amino nitrogen (FAN) and soluble protein contents of Coca-sr and Atp-Y maize varieties.MethodsTo achieve this, the central composite design (CCD) was used for the optimization of five parameters, namely soaking time (18–42 h), plant salt concentration (0.5–1.2%), soaking temperature (25–41°C), sprouting time (80–195 h) and ripening time (17.50–42 h), and following dependent variables were investigated: proteolytic activity, FAN content and soluble protein. Optimal samples flours obtained were then subsequently subjected to physicochemical and functional analysis.ResultsThe analysis of results showed that the linear, interactive and quadratic effects of the factors significantly (p |
