Modelling of mechanical properties of five maize varieties at critical processing conditions in the production of fermented slurry-ogi

Abstract

This research work was conducted to investigate the impact of critical processing conditions on the selected mechanical properties of maize in the production of fermented ogi slurry. Five varieties of maize (A4W, C3Y, D8W, B2Y, and E9W) were soaked at 28 ºC and average hot soaking at 65ºC, respectively, for 96 h at 12-h interval. Selected mechanical properties were evaluated based on a 5 × 2 × 9 factorial design (varieties× soaking methods× soaking periods). Force (FB) and energy required to break (EB) maize grains decreased significantly (p 0.05) reduce the hardness, force, and energy required to break whole maize grains in the production of this fermented product and relevant for predicting minimum required energy for a large-scale operation.

Keywords

• Maize grains
• fermented slurry
• hardness
• energy
• force
• young modulus
• soaking conditions