Influence of different drying techniques on physiochemical and nutritional quality of maize (zea mays) grain

Abstract

Objectives: This study attempt to investigate the appropriate drying methods for post-harvest storage of maize grains with preserving importantquality 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 airdrying, and forced air drying. Further, the dried maize grains were analyzed for physical parameters of bulk density, particle density, porosity, specificgravity, 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) observed for bulk density, particle density, porosity, specific gravity, shrinkage, and color betweendifferent drying techniques. When considering proximate analysis, protein, moisture, and ash content were shown significant differences (p<0.05) betweendifferent drying methods. Whereas, fat and fiber content of samples were not shown a significant difference (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 forcedair oven drying method preserved physiochemical and nutritional properties considerably compared to other drying techniques.