Functional and Pasting Characteristics of Fermented Maize and Nile Tilapia (Oreochromis niloticus) Flour Diet

The proximate composition, pasting characteristics, Water Absorption Capacities (WAC), Oil Absorption Capacities (OAC), bulk densities (packed and loosed), Least Gelation Concentrations (LGC) swelling capacity, solubility, and viscosity of fermented and unfermented maize-tilapia mixes namely -MUF 1 , MUF 2 , MFF 3 and MFF 4 was investigated. WAC, OAC, PBD, LBD and LGC obtained are 271.7%; 176.0%; 0.570gmL -1 ; 0.468g/ml; 10% (w/v) and 253.3-300%; 150.0-246.7%;0 355-0.468gmL -1 ; 0. 513-0.610gmL -1 ; 4.0-8.0% (w/v) respectively. Solubility and swelling power increased with increase in temperature. Viscosity increased with increase in the cold paste concentration and temperature. Peak viscosity of MF was 300RVA and 253.83-270.33 RVA in the formulated maize-tilapia mixes.