Effect of Steam Parboiling Time on Corn Grits (Zea Mays) Drying Time, Proximate, Minerals and Functional Properties with Differently Cooked Meal (“Egbo”) Re-Cooking Time and Acceptability - Abstract
“Egbo” a traditional Nigerian corn grit meal takes longer time to cook on firewood stoves and this study aimed to reduce the cooking time. Maize (White variety) was weighing, milled into grits and divided into 6 portions with 5 portions steam parboiled at varied time (15, 30, 45, 60 and 75 minutes) and the 6th portion not parboiled as the control. Parboiled samples were dried in an electric dehydrator and drying time, quality attributes (proximate composition, minerals and functional properties) were determined using standard methods. The 6 samples were portioned and each were re-cooked to “Egbo” meal by different cooking methods (Charcoal, Gas, Steam, Pressure cooker and Microwave cooker) and re-cooking time was determined by 10 trained panelists using 7 points texture profile (too hard and too soft). Acceptability was determined by 30 consumer panelist using 9 points Hedonic scale. Results show that drying time ranged from 3hrs 30minutes to 5hrs increasing as the parboiling time increased. Moisture, protein and ash decreased as the parboiling time increased ranging from 4.07-9.25%; 3.64-8.02%; 0.38-1.05% respectively but, Fat, fiber and carbohydrates increased significantly ranging from 5.77-21.50%; 0.04-0.09%; 67.79-80.25% respectively. Ca and Mg decreased as the parboiling time increases ranging from 15.32 -22.07mg/100gm and 127.39-144.51mg/100gm respectively, but Fe, Zn, and Pb increased significantly while Mn values were not significantly different (P>0.05) among samples. BD, SI and OAC increased while WAC decreased as the parboiling time increases, but SC values were not significant different (P>0.05) among samples. Re-cooking time decreased as the parboiling time increases with 75 mins sample having lowest values (45mins, 45mins, 55mins) in charcoal, steam and pressure cooker respectively, but under Gas and microwave cooking methods it was 2hrs 10mins and 3hrs respectively. Control sample took longer time to cook in all the cooking methods, but was the most acceptable followed by 75mins sample. This study shows that pre-parboiling will improve nutritional value, functional properties and using charcoal or steam or pressure cooker re-cooking time is reduced, thus it will assist household economy on its meal preparation.