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The present work aims to evaluate the influence of varieties and malting conditions on the liquefying and sweetening capacities of germinated flours of two new maize varieties ( Atp-Y  and  Coca-sr ). Five (5) factors such as soaking time (18–42 h), vegetable salt concentration (0.5–1.2%), soaking temperature (25–41°C), germination time (80–195 h) and maturation time (17.5–42 h) were used to potentiate the liquefying and sweetening capacities of the two flours. The dehulled flours of the two maize varieties were also used as a substrate for the evaluation of these responses. The optimal flours were then subjected to physicochemical analysis. From these analyses, it follows that the responses were affected ( p &lt; 0.05 ) by the malting conditions, the variety of germinated flours and the variety of substrate flours. Overall, the sprouted flours respectively from the  Coca-sr  variety showed the highest liquefying (190 and 282.50 mm/30 s on the gruels from the  Atp-Y  and  Coca-sr  dehulled flours) and sweetening (7193.10 and 8735.63 mg/100 mL on the gruels from the  Atp-Y  and  Coca-sr  dehulled flours) potential of the two dehulled flours. A positive correlation was observed between the sweetening and liquefying potential of the germinated flours. The combination of these different flours (malted and dehulled flours) allowed to potentiate the responses up to 3.5 times compared to the previous data. The optimal conditions obtained in this study could be applied to reduce the energy and nutrient deficiency and improve the fluidity of infant formula.

cogent food and agriculture

Application of the response surface methodology (RSM) in the optimization of the fluidizing and sweetening capacities of sprouted flours of two maize varieties ( Atp-Y  and  Coca-sr )