Open AccessINFLUENCE OF DIFFERENT DRYING TECHNIQUES ON PHYSIOCHEMICAL AND NUTRITIONAL QUALITY OF MAIZE (Zea mays) GRAIN
Author(s) -
Amarasekara Swgn,
Fathima Jemziya Mb,
Ahamed Rifath
Publication year - 2021
Publication title -
innovare journal of agricultural science
Language(s) - English
Resource type - Journals
ISSN - 2321-6832
DOI - 10.22159/ijags.2021.v9i5.42624
Subject(s) - shrinkage , particle density , bulk density , water content , porosity , moisture , materials science , specific gravity , fiber , particle size , proximate , food science , chemistry , agronomy , composite material , environmental science , soil science , volume (thermodynamics) , biology , physics , geotechnical engineering , quantum mechanics , engineering , soil water
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) 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.