Pregelatinized maize flour, produced from steamed grains and fortified with 30% soybean flour, was evaluated for its reconstitution ability, water hydration capacity and nutritive quality. the mixture, which was found to reconstitute easily on mixing with hot water, had water hydration capacity of 1.05 mL/g, a 14.5% protein and an 85% pepsin digestibility. the properties of the mixture indicated that blanching could be applicable in the preparation of pregelatinized maize flour for the manufacture of instant weaning food.
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