Influence of low and high levels of grain defects on maize wet milling Original Research Article

Yields and starch pasting characteristics obtained from wet milling of maize samples with low and high levels of defect grains were compared to those from sound samples. Defect grain groups were established taking into account the defect degree. Thus the first group consisted of fermented, molded, heated and sprouted grains and the second of insect damaged, hollow, fermented (up to 1/4) grains and those injured by other causes. The grain groups, if present at low levels in the samples, 10% for first group and 17% for second group did not affect the chemical composition of starch and its pasting properties, obtained by the rapid visco analyser. Samples with high levels of grain groups (up to 100%), affected wet milling yields and starch viscosity. Samples with 100% of grains in the first group decreased starch, germ yield and peak viscosity and increased gluten yield. Samples with 100% of grains in the second group decreased germ and fiber yield but increased starch yield.