Top Maize Business Extraction Tips

Top Maize Business Extraction Tips in Nigeria.

Corn is the cereal with the highest production worldwide.

And is used for human consumption, livestock feed, and fuel.

Various food technologies are currently used for processing industrially produced maize flours.

And corn meals in different parts of the world to obtain precooked refined maize flour.

Dehydrated nixtamalized flour, fermented maize flours, and other maize products.

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These products have different intrinsic vitamin and mineral contents.

And their processing follows different pathways from raw grain to the consumer final product.

Which entail changes in nutrient composition.

Dry maize mechanical processing creates whole or fractionated products.

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Separated by anatomical features such as bran, germ, and endosperm.

Wet maize processing separates by chemical compound classification such as starch and protein.

Various industrial processes, including whole grain, dry milling fractionation.

And nixtamalization, are described.

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Vitamin and mineral losses during processing are identified and the nutritional impacts outlined.

Also discussed are the vitamin and mineral contents of corn.

Maize food products can be processed at home on a small local scale as well as on a larger industrial scale, transforming the raw material into food products.

Some of the products are more suitable for commercial trade because they require further processing or provide convenience and extended shelf life, while other products should be consumed immediately after production.

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For example, degerminated corn grits, meal, or flour has an extended shelf life and can be moved and traded easily. The product itself has to be further processed, including some degree of cooking, in order for it to be palatable as a food product.Maize food products can be processed at home on a small local scale as well as on a larger industrial scale, transforming the raw material into food products .

Some of the products are more suitable for commercial trade because they require further processing or provide convenience and extended shelf life, while other products should be consumed immediately after production. For example, degerminated corn grits, meal, or flour has an extended shelf life and can be moved and traded easily. The product itself has to be further processed, including some degree of cooking, in order for it to be palatable as a food product.

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There are two basic categories of industrial processing employed for transforming maize into products for human consumption. They are known as dry and wet milling. In the wet milling process, maize is separated into relatively pure chemical compound classes of starch, protein, oil, and fiber. The products and coproducts obtained from wet maize milling are not typically directly used by the consumer and often require further industrial processing before consumption. The products of wet maize milling are not typically produced on a small scale commercially or in the home. The primary product, starch, can be processed into a variety of starch products or further refined into a variety of sweeteners sold in liquid and dry forms. Wet milling of maize will not be further addressed in this article.

Top Maize Business Extraction Tips in Nigeria

Industrial dry milling includes particle size reduction of clean whole maize with or without screening separation, retaining all or some of the original maize germ and fiber. Because of the high-fat content, these whole or partially degerminated maize products are not particularly shelf stable.

Degermination of maize involves mechanical separation and processing, resulting in dry shelf-stable products with a majority of both germ and fiber removed.

Top Maize Business Extraction Tips in Nigeria

Much of the particle size reduction and separation is accomplished with equipment similar to that employed in wheat flour milling, including hammer mills, stone mills, roller mills, screeners, sifters, specific gravity separators, and aspirators. Specialized equipment, such as degerminators and de-hullers or peelers, may be employed in maize processing.

Generally, whole, partially degerminated, and degerminated maize products require additional processing before consumption.

These processing steps may be accomplished in a large-scale industrial setting, small-scale local processor, or in the home.

These secondary processes may include addition of other ingredients along with thermal processing.

Including boiling, drying, frying, or baking, all of which can affect the nutritional attributes of the finished product.

A second type of industrial dry maize processing is alkali processing or nixtamalization in which whole maize is cooked with an excess of water treated with calcium oxide.

The maize kernel may be ground whole, fractionated, or have other corn components added.

Unlike wheat flour milling, processing equipment for alkali-treated corn is specialized to handle the moisture, chemicals.

Top Maize Business Extraction Tips in Nigeria

And heat required for wet processing.

Conventional dry bulk material handling and processing equipment is employed with raw maize and dry finished product.

The resulting intermediate product may be dried for commercial sales of further processed consumer food product.

In North America and Mexico, dry alkali-processed maize flour is known as masa flour.

A name that is not used in Spanish-speaking countries of Central and South America or non-Spanish speaking countries of Africa.

Top Maize Business Extraction Tips in Nigeria

These products are referred herein as alkali processed.

The alkali process improves flavor, starch gelatinization, and water uptake.

The process partially removes some of the germ and most of the pericarp, but the amount varies.

In some cases, pericarp may be added into the process for visual product enhancement.

The heating in the process causes loss of thiamine, riboflavin, niacin, fat, and fiber.

As might be expected the calcium content increases owing to the alkali processing.

Top Maize Business Extraction Tips in Nigeria

In the nixtamalization process, there are several stages.

First, dried maize is soaked in a solution of water with lime, often with ashes mixed in.

The grain is then cooked, steeped, drained, and rinsed multiple times.

The grain is then ground to make a wet dough from which tortillas are formed or allowed to dry into flour.

Top Maize Business Extraction Tips in Nigeria

Currently, there is an important diminution in production of homemade tortillas.

Because they are now prepared from commercial instantaneous flour or bought as packaged tortillas.

Nixtamalized maize has several benefits compared to unprocessed grains.

They are more easily ground and have a higher nutritional value (increased bioavailability of niacin.

Improved protein quality, increased calcium) and reduced mycotoxins content.

Top Maize Business Extraction Tips in Nigeria

A staple maize product in South America, particularly in Venezuela and Colombia, is arepa, which is a fried or baked bread prepared from precooked refined corn flour.

Traditionally, arepas are made by dehulling and degerming previously soaked whole kernels by manually grinding maize kernels in a pilon, a wooden mortar.

The bran and germ are removed by repeatedly rinsing the mixture containing the endosperm with water.

Top Maize Business Extraction Tips in Nigeria

This fraction is then cooked and milled to prepare a dough that will be shaped and cooked (baked or fried) to obtain the arepa.

The traditional process for preparing homemade arepas involves soaking, cooking, cooling, draining, grinding, and forming a dough piece for additional grilling or baking.

The process takes 18 or more hours to complete in the home.

Top Maize Business Extraction Tips in Nigeria

The traditional method has been modified with the introduction of precooked maize flour.

 This process includes conditioning, cooking, flaking.

Drying, grinding, and sifting to produce dry instant precooked refined arepa flour.

The flour can be transported and stored easily until used in the home.

Preparation is reduced to less than an hour, making it more convenient for consumers.

Although arepa is prepared from flour that is 100% corn.

There are commercial presentations of mixtures of corn with rice.

Corn with wheat, and corn with oat and wheat bran.

Top Maize Business Extraction Tips in Nigeria

Fermented maize products, such as ogi, are prepared by soaking the maize kernel for 1–3 days until soft.

It is then grinded with a stone and dehulled and degermed by repeated washes with water.

The filtered endosperm is fermented for 2 or 3 days.

Producing a slurry that becomes the ogi porridge when boiled.

Fermented products that are similar but prepared with different maize varieties.

Or minor preparation changes include uji in Kenya, kenkey, banku, ogi, and koko from Ghana and Nigeria.

Nixtamal is another fermented maize product.

Prepared from dehulled kernels ground to a coarse dough and wrapped in banana leaves to ferment for 2 or 3 days.

Top Maize Business Extraction Tips in Nigeria

There is a common, similar initial process between household and industrial preparation of nixtamalized.

And precooked corn flours that is taken from the traditional way of household preparation.

At the point of product 1, the masa or dough is obtained and final products could be prepared.

Industrial processing from this point produces the commercial flour that only needs added water and to be cooked at the household level.

To obtain the traditional product without repeating all the processing on a daily or regular basis.

Maize dishes

Beverages