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 ) ...

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 < 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 ...