Pasting and food processing characteristics of selected maize varieties

Abstract

Eight white endosperm varieties of maize (Zea mays L.) developed at the Crops Research Institute, Kumasi, Ghana in 1997 were evaluated for physical, rheological and food processing characteristics. There was a wide variation in grain size with 1000-grain weight ranging from 205.1 for the local check variety to 320.8 g for Obatanpa. On sensory evaluation of the varieties, GH 2328-88 was found to be the most desirable for the preparation dumpling, kenkey and thin porridge, koko. Obatanpa and GH 132-28 were the least preferred for kenkey among the varieties evaluated. Abeleehi was the least desirable variety for thin porridge preparation. The local check variety had the lowest peak viscosity of 310 BU while Obatanpa had the highest peak viscosity of 450 BU. The local check variety and GH 132-28 had low breakdown values of 180 BU and 185 BU respectively. Although Gh 132-28, had a low breakdown value it was not one of the varieties preferred for the preparation of kenkey