PHYSICAL AND CHEMICAL CHARACTERISTICS OF MAIZE FLOUR MADE AFTER LIME COOKING OF GRAINS

Physical and chemical characteristics of maize flour cooked with lime water (LHT), water (HT) and raw (UT) were studied. LHT afforded the finest flour among the three treatments as reflected by the optimum water absorption and the particle size index (PSL). Water absorption capacity of maize flour increased significantly after LHT. The alpha-amylase susceptibility was highest in lime treated flour. The contents of total ash and crude protein of maize flour increased whereas those of crude fibre, fat and carbohydrates decreased after lime as well as heat treatments.