INFLUENCE OF DIFFERENT DRYING TECHNIQUES ON PHYSIOCHEMICAL AND NUTRITIONAL QUALITY OF MAIZE (Zea mays) GRAIN

AMARASEKARA SWGN; FATHIMA JEMZIYA MB; AHAMED RIFATH MR

doi:10.22159/ijags.2021.v9i5.42624

Authors

AMARASEKARA SWGN Department of Biosystems Technology, Faculty of Technology, South Eastern University of Sri Lanka, Oluvil, Sri Lanka.
FATHIMA JEMZIYA MB Department of Biosystems Technology, Faculty of Technology, South Eastern University of Sri Lanka, Oluvil, Sri Lanka.
AHAMED RIFATH MR Department of Biosystems Technology, Faculty of Technology, South Eastern University of Sri Lanka, Oluvil, Sri Lanka.

DOI:

https://doi.org/10.22159/ijags.2021.v9i5.42624

Keywords:

Drying techniques, Maize grains, Physiochemical characteristics, Proximate composition, Quality

Abstract

Objectives: This study attempt to investigate the appropriate drying methods for post-harvest storage of maize grains with preserving important quality and physiochemical characteristics.

Methods: The maize samples were dried using different drying methods such as field drying, greenhouse drying, solar drying, direct fire drying, hot air drying, and forced air drying. Further, the dried maize grains were analyzed for physical parameters of bulk density, particle density, porosity, specific gravity, shrinkage, and color. The proximate composition of dried maize grains was analyzed for crude protein, fiber, fat content, moisture, and ash content.

Results: There were significant differences (p<0.05) observed for bulk density, particle density, porosity, specific gravity, shrinkage, and color between different drying techniques. When considering proximate analysis, protein, moisture, and ash content were shown significant differences (p<0.05) between different drying methods. Whereas, fat and fiber content of samples were not shown a significant difference (p>0.05) for different drying methods.

Conclusion: Different drying methods affect the quality and physiochemical properties of maize grains. Among different drying techniques, the forced air oven drying method preserved physiochemical and nutritional properties considerably compared to other drying techniques.

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