Effect of drying on quality of akamu powder

Wet akamu (pap) was prepared from white variety of maize (Zea mays) using the traditional method. The akamu samples were dried for 6 h in a hot oven at 50, 60, 70 and 80 degrees C. The dried akamu were analyzed for their functional, chemical and sensory properties. Drying increased the water absorption and swelling capacities but decreased its bulk density, reconstitution ratio and gelation capacity. The protein, ash, crude fiber and carbohydrate contents of the wet akamu slightly increased following drying. However, the fat and moisture contents decreased with drying temperature. The sensory scores for colour, flavour and overall acceptability decreased with increase in drying temperature. However, scores for flavour and overall acceptability of akamu dried at 50 degrees C were not significantly different (p>0.05) from those of fresh akamu (control). Acceptable akamu powder could be produced by drying wet akamu at 50 degrees C for 6 h.