Modelling of mechanical properties of five maize varieties at critical processing conditions in the production of fermented slurry-ogi

Figures & data

Figure 1. The maximum force to fracture maize grains at varying soaking conditions.

Figure 2. Hardness of maize grains at varying soaking conditions.

Figure 3. Energy required to break maize grains at varying soaking conditions.

Figure 4. Predicted energy to rupture per kilogram at varying soaking conditions.

Table 1. Rupture stress (N/mm²) of maize soaked at varying soaking conditions.

Maize /soaking methods	0 (h)	12 (h)	24 (h)	36 (h)	48 (h)	60 (hrs)	72 (hrs)	84 (hrs)	96 (hrs)
D8W28ºC	4223.63^b	874.74^d	772.73 ^d	644.38^e	716.64^C	801.58^bcd	741.87^d	623.49^d	965.05^b
D8W 65 ºC	4223.63 ^b	1223.32^c	1012.10 ^bcd	927.02^d	918.16^bc	1007.14^ab	1050.76^ab	900.074^bc	1311.67^a
B2Y 28ºC	5648.63^c	1360.31^ab	1091.84 ^bc	1025.22^cd	1016.38^bc	1005.33^ab	1061.17^abc	1011.15^ab	1228.91^a
B2Y 65ºC	5648.63^c	1010.77 ^cd	1029.29	1043.09^cd	682.94^c	1096.54^a	1264.97^a	1026.94^ab	1204.25^a
E9W 28ºC	1426.62^e	1387.93^a	812.64^cd	600.4682^e	754.66^bc	867.40^bcd	910.27^bcd	722.59^e	734.01e
E9W 65 ºC	1426.62^e	1049.01C^d	860.85^bcd	643.55^e	1117.43^b	838.919^bcd	1056.64^abc	754.77^cd	873.81^c
C3Y 28ºC	2981.67^c	948.82 ^cd	1322.51^a	1612.26^a	1471.368^a	960.85^ab	1275.28^a	1084.87^a	1018.61^b
C3Y 65 ºC	2981.67^c	1282.91^a	1410.23^a	1166.77^bc	1687.05^a	909.85^abc	1284.60^a	723.84^d	1223.24^a
A4W 28ºC	1972.12^d	1641.14^a	977.04^bcd	1147.66^bc	829.59^bc	742.52^cd	841.03^c	1095.67^a	1203.78^a
A4W 65 ºC	1972.12^d	1163.25^cd	1021.28 ^bc	1372.06^b	938.33^bc	693.20^d	1107.77^ab	1068.84^ab	1262.75^a

Table 2. Modulus of elasticity (Nmm²) of maize grains at varying soaking conditions.

Maize /oaking methods	0 (h)	12 (h)	24 (h)	36 (h)	48 (h)	60 (h)	72 (h)	84 (h)
D8W28C	14696.72^bc	3171.65^m	2901.81^p	2307.11^rs	2494.28^s	2789.04^pq	2580.19	2118.82
D8W65C	14696.72^bc	3968.46^k	3279.44^no	2875.25^p	3121.37^no	3063.55^no	3208.79^no	2676.21
B2Y28C	21860.03^a	5033.34^g	3857.612^k	3514.82^lm	3550.05^km	3142.95^lm	3421.93^lm	3417.49^;m
B2Y65C	21860.03^a	3643.58^lm	3758.42^ki	3753.41^kl	2328.91^r	3617.27^ki	4467.10^ij	3479.53^lm
E9W28C	12349.42^d	3567.73^lm	2109.16^st	1506.55^u	1916.63^5tu	2168.46^st	2206.98^st	1823.44^st
E9W65C	12349.42^d	4182.19j	2385.63^r	1823.45^st	4701.92	2229.56^s	2906.87^p	1985.73 ^st
C3Y28C	13979.66^cd	3529.35^lm	4907.46^gh	5881.65^f	5280.69 ^fg	2854.82^p	4183.89^j	4002.63^j
C3Y65C	13979.66^cd	4907.38^gh	5333.01^fg	4180.16j	6514.08^f	3190.35^lm	4344.31ij	2504.29^r
A4W28C	10248.17 ^e	5838.38^fg	2913.25^p	3382.71^no	2354.15^rs	2102.26^st	2517.4^7r	3186.33^m
A4W65C	10248.17e	4111.25^k	3658.49^lm	5191.57^g	3480.03^lm	2246.46^rs	3998.34^k	3792.63^kl

Values are mean of 40 seeds for each of five varieties of maize.

Table 3. Energy absorbed (J/m³) by maize grains at varying soaking conditions.

Maize /soaking methods	0 (h)	12 (h)	24 (h)	36 (h)	48 (h)	60 (h)	72 (h)	84 (h)	96 (hrs)
D8W28ºC	168.21^e	95.10^b	84.89^bc	73.92^cd	83.19^bc	101.81^ab	85.53^ab	67.82^cd	117.63^ab
D8W 65 ºC	168.14^e	93.43^ab	96.47^b	85.74^bc	75.88^cd	112.21^ab	77.49^ab	62.97^cd	102.34^ab
B2Y 28ºC	126.09^ab	117.06^a	96.20^b	69.95^cd	72.02^cd	85.71^bc	91.57^ab	72.58^bc	90.49^ab
B2Y 65ºC	126.21^ab	135.69^a	106.54^ab	90.39^ab	87.77^bc	104.52^ab	91.63^ab	89.91^bc	90.29^ab
E9W 28ºC	149.^14aa	152.96^a	111.37^ab	127.83^ab	95.51^ab	98.77^ab	102.31^ab	116.59^ab	132.59^ab
E9W 65 ºC	155.43^aa	137.01^a	88.56^bc	117.18^ab	78.88^cd	81.55^ab	83.01^bc	100.49^ab	116.69^ab
C3Y 28ºC	142.80^ae	88.54^b	87.91^bc	82.83^bc	83.14^ab	79.16^bc	106.89^ab	119.48^ab	66.49^cd
C3Y 65 ºC	163.09^ae	93.65^ab	85.86^bc	86.98^bc	99.03^ab	79.34^bc	113.93^ab	127.25^ab	76.87^bc
A4W 28ºC	109.41^ab	80.26^bc	114.29^ab	141.96^ab	113.59^ab	105.42^ab	105.04^ab	110.31^ab	110.32^ab
A4W 65 ºC	100.18^ab	87.66^c	120.83^ab	125.79^ab	107.24^ab	95.90786	102.04^ab	105.05^ab	110.01^ab

Values are mean of 40 seeds for each of five varieties of maize.

Figure 5. (a) Interaction effect between force required to break, moisture content, and soaking time for maize varieties soaked at ambient temperature (28°C). (b) Interaction effect between force required to break, moisture content and soaking time for maize varieties soaked at ambient temperature (65°C).

Figure 5. (Continued).

Figure 6. (a) Interaction effect between force required to break, moisture content, and geometric diamter means for maize varieties soaked at ambient temperature (28°C). (b) Interaction effect between force required to break, moisture content, and geometric diameter means for maize varieties soaked at temperature of 65°C.

Figure 6. (Continued).