Effect of amylase activity in germinated maize flour on viscosity, energy and nutrient density of complementary porridge

Abstract

This study aimed at determining amylase activity in different maize varieties during germination and developing an energy and nutrient dense maize complementary porridge using different amounts of germinated maize flour. Two varieties of maize grains were collected, cleaned, and soaked for 24 hours at room temperature (25±2°C). Each variety was germinated for 168 hours (7 days) separately at soaking temperature, dried using a conventional oven at 60°C for 24 hours, and milled into flour. Standard procedures were used to determine the amylase activity of the two varieties. Results showed that amylase activity in the two varieties increased consistency until the fourth day and then decreased thereafter. The yellow maize flour had average amylase activity of 12.41CU/g compared to the white maize flour (10.73CU/g). Addition of germinated maize flour at 5%, 10%, 15% and 20% rates yielded porridges with viscosities of 2130, 1860, 1326 and 1230 cP, and energy and nutrient density of 376.59, 375.35, 372.24 and 377.22 kcal/100g, respectively. Since these porridges were developed targeting children in the age range of 6-24 months, the porridges have appropriate, viscosities, energy and nutrient densities which will supply the needs of the target group especially children aged 9-11 months, both for milk breastfed and complementary fed.