CHAPTER ONE

1.0 INTRODUCTION 1.1 BACKGROUND STATEMENT

In Ghana agriculture contribute effectively in building the Ghanaians economy , as it contributes about 40% of (GDP) grown domestic produce. It employs 60% of labour force, especially women (World Bank 2002) About 30 % to 40% of Ghanaians engages in farming as both commercial and peasant farming. Most of them grow cereals, vegetables, cash crops. As at now Ghana is the second largest producer of cocoa in the world Maize, zea Mays, originated in America , but is now one of the world most widely cultivated food crops. It has a remarkably adoptable physiology and is rightly described as both a tropical and temperate crop. Maize is used to produce a variety of food stuffs , including corn flour, cornflakes , corn oil, porridge ,popcorn , glucose, starch, alcohol. .Maize should be harvested as soon as the grain is dry usually at 15-20% moisture content. The moisture content should not exceed 14%-15% at the beginning of storage J.Y. yayock, et al(1988. ) In Ghana there are two main season of growing maize , These are from October to December and from April to June, Some of the varieties of maize grown in Ghana are Laposta , Obatampa, Tamale Yellow, Maize uses approximately 12 to 15 weeks to be matured depending on the variety.
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Maize is a major crop and a stable food in Ghana. Maize is used in almost every household in Ghana., Maize has a moisture content ranging from 28% to 35%. the combination of unfavorable climate condition(temperature and humidity)and high moisture content is conducive to spoilage by micro-organism. Spoilage is prevented by storage or processing into flour. J.J Asiedu (1989) Maize is milled in a plate mill and the flour is used to prepare local dishes such as kenkey banku, akple, pourage . after the maize is harvested from the field, it is dried to reduce the moisture content level to an acceptable limit. The meal fineness depends on the rate of moisture content level of the maize, therefore knowing the moisture content level is very significant as it affect fineness meal from the plate mill. However , this project work looks at how the differences in moisture content will affect the meal fineness of the plate mill

1.2 PROBLEM STATEMENT

Moisture content is very essential element when determining the meal fineness. This project work looks at how moisture content can have impact on the meal fineness ,when considering maize of three different moisture content, milled from the plate mill

1.3 JUSTIFICATION
Determination of moisture content level of maize before milling is very essential as it has a great effect on the meal fineness. However many farmers after harvesting, do not dry their maize to the required moisture content level. Farmers also did not check the moisture content of their maize before selling to the consumers .Consumers on the hand , did not know the required moisture content level at which the maize should be milled to give meal fineness. Therefore, this project intends to educate farmers on the required moisture content at which the maize should be milled to get meal fineness from the plate mill

1.4 OBJECTIVES STATEMENT

After the implementation of the project, the expected output include the following point below To compare the meal fineness of different moisture content levels from the plate mill

 To determine the right moisture level at which the maize should be milled to give meal fineness

1.5 PROBLEM TO BE SOLVED

The main idea behind this project work is to know the exact moisture content at which maize should be milled to give the required meal fineness from the plate mill

CHAPTER TWO
LITERATURE REVIEW 2.1 MORPHOLOGY OF MAIZE KERNEL
Maize kernel is describe by baring (1963) as large naked caryopsis with a broad apex and narrow bass, often still attached to a short stalk (known today as the tip cap). The embryo can be seen through the fused pericap and testa lying against one face. The rest of the maize was describe as being filled with endosperm that may be of varying color and character Kent (1984) describe the objectives of dry maize milling as being to obtain the maximum yield of maize gifts with the least possible contamination with fat and black specks of tip cap to recover as much as possible of the remainder of the embryo as meal, while making the minimum amount of flour and recover the maximum amount of germ in the form of large clean particles with the maximum oil content The maize dry milling process has been described by fowler (1993) as a complex series of repetition of grinding and sieving operation described to achieve the following objectives To separate the primary raw material which is the starchy endosperm, from the maize kernel while minimizing contamination of this material by the germ and seed coat fraction Maize germ seed coat material consisting of the pericap , mesocarp, aleurone layer and tip cap are by product of maize milling and when combined are refered to in the maize milling trade as hominy chop To reduce the pure endosperm material in size by milling it to a predetermined granularly fineness
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Gerstenkon (1991) describe the objectives of maize dry milling as the maximizing of the yield of grits from the endosperm, having a specific particles size and a fat content of less than 0.9% on a dry basis. The various definition describing the dry milling of maize all have one common main theme, that is maximizing of the maize yield of clean value added products from the maize kernel . The main focus is to obtain clean endosperm and more specifically, clean vitreous endosperm, vitreous endosperm is the primary product used for producing a whole range of other products, such as maize grits of various particles size distribution and maize meal. In South Africa, where the staple food for a large part of the population is special maize meal, the grifts are used mainly for the production of these meals. A typical yield of super maize meal for a south African mill is 58% (fowler 1993) During the milling process a fine fraction is also produced (smaller than 0.17mm sieve opening) and is wholly referred to as break flour. The break flour which is very fine, is sieved out of the grifts particles when a maize kernel is subjected to shearing forces, the vitreous endosperm will break up into smaller pieces , but remain in a relatively larger particles size ( >0.17mm) The opaque endosperm on the other hand becomes powdering under shear forces and immediately produces flour that is sieved out (as less than 0.17mm). Break flour the fraction obtained from reducing the opaque endosperm into a powder during the various milling stages and which is sifted out through a 0.17mm sieve opening

The whole maize kernel consist of 82% endosperm , 5% bran, and 13% germ and tip cap and therefore , a maximum yield of clean endosperm on a total kernel weight basis is theoretically possible (Kent 1984).

2.2 SOME NUTRITIONAL VALUES OF MAIZE FLOUR

Because of the great importance of maize as a basic staple food for large population groups, particularly in developing countries, and its low nutritional value, mainly with respect to protein, many efforts have been made to improve the biological utilization of the nutrients it contains. Three approaches have been tried: genetic manipulation, processing and fortification. Abundant data show great variability in the chemical composition of maize. Although environment and cultural practices may be partly responsible, the variability of various chemical compounds is of genetic origin; thus composition can be changed through appropriate manipulation. Efforts in this direction have concentrated on carbohydrate composition and on quantity and quality of oil and protein. Some efforts have also been made to manipulate other chemical compounds such as nicotinic acid and carotenoids. Processing is not widely recognized as a means of improving nutritive value; however, examples are presented to show its effects and potential. Finally, there have been many efforts to fortify maize, with outstanding results, but unfortunately fortification has not been implemented to a large extent. This approach, however, may become important in the future as more people consume industrially processed foods, which can be more easily and efficiently fortified. (Mertz 1970; Boyer and Shannon 1987).

In nutritive value maize is quite similar to other cereal grains. In fact, it is somewhat superior to wheat flour and only to a small extent below rice. These are the three cereal grains most consumed by people throughout the world. The problem with maize lies in the diet of which it is a component, a diet mostly deficient in the kind of supplementary foods necessary to upgrade the nutrients ingested in relatively large amounts of maize. Maize-consuming populations would be nutritionally better off if the maize consumed with a sufficient amount of protein foods such as legumes, milk, soybeans and amaranth seeds and leaves. (Senti and Dimler 1959

2.2.1. CARBOHYDRATES Starch is maizes primary carbohydrate and kernel constituent, totaling 72%. Sugars range from 1% to 3% with sucrose maltose, glucose, fructose, and trivial amounts (Mertz 1970; Boyer and Shannon 1987). These free sugars are almost exclusively located in the germ with only25% present in the endosperm (Inglett 1970b). The wealth of kernel starch, on the other hand, is located in the endosperm (Senti and Dimler 1959).

Starch can become a good source of energy. The quantity and quality of the carbohydrate fraction can be modified by breeding as described in recent reviews by Boyer and Shannon (1983)

Other genes cause an increase in reducing sugars and sucrose. Sugar produce relatively high amounts of water-soluble Maize kernels containing this gene are sweet and are important for canning. Their starch content and quality also have nutritional implications, since some starch granules have low digestibility while others have high digestibility, as demonstrated by Sandstead, Hites and Schroeder (1968). These researchers suggested that maize varieties with waxy or sugary genes could be of better nutritional value for monogastric animals because of the greater digestibility of the type of starch they produce.

2.2.2 PROTEIN

After starch, the next largest component of the kernel is protein. Protein content varies in common varieties from about 8 to 11 percent of the kernel weight. Most of it is found in the endosperm. The protein in maize kernels has been studied extensively.

Maize kernels contain about 10% protein, which is mostly distributed between the endosperm and germ (Earle and others 1946;Table 3). Although the endosperm has a lower concentration of protein than kernel germ (8% versus 18.4%, respectively), it provides the highest quantity (78% versus 18%, respectively) (Wilson1987).

2.3 MAIZE DRYING

Maize harvesting is highly mechanized in developed countries of the world, while it is still done manually in developing countries. The mechanized system removes not only the ear from the plant but also the grain from the cob, while manual harvesting requires initial removal of the ear, which is shelled at a later stage. In both situations, maize is usually harvested when its moisture content is in the range of 18 to 24 percent. Damage to the kernel (usually during the shelling operation) is related to moisture content at harvest; the lower the moisture content, the less the damage.

Changes in the physical quality of the grain are often a result of mechanical harvesting, shelling and drying. The first two processes sometimes result in external damage, such as the breaking of the pericarp and parts around the germ, facilitating attack by insects and fungi. Drying, on the other hand, does not cause marked physical damage. However, if it is carried out too rapidly and at high temperatures, it will induce the formation of stress cracks, puffiness and discoloration, which will affect the efficiency of dry milling and other processes (Paulsen and Hill, 1985).

In tropical countries, drying is sped up by bending down the upper part of the plant holding the ear, a practice that also prevents the kernels from becoming soaked when it rains. In either mechanical or manual harvesting, the shelled kernels contain too much moisture for safe storage, and they must be dried to safe moisture levels of about 12 percent at 30C and about 14 percent at 10C (Herum,1987). Storage stability depends on the relative humidity of the interstitial gases, which is a function of both moisture content in the kernel and temperature. Low moisture content and low storage temperatures reduce the opportunity for deterioration and microbial growth.

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Aeration therefore becomes an important operation in maize storage as a means of keeping down the relative humidity of interstitial gases.

Significant maize losses have been reported in tropical countries. Losses of up to 10 percent have been found, not including those losses caused by fungi, insects or rodents. If these were included, losses could go up to 30 percent in tropical humid areas or 10 to 15 percent in temperate areas. Schneider (1987) reported post-production losses in Honduras of 6.5 to 8.7 percent in the field and of 7.4 to 13.9 percent in storage. Losses due to fungi (mainly aspergillus and penicillium) are important for both economic and health reasons because of aflatoxins and mycotoxins (de Campos, Crespo-Santos and Olszyna-Marzys, 1980).

In a survey on maize sold in rural markets in Guatemala, Martinez-Herrera (1968) found considerable contamination by several fungi. Among these, some Aspergillus species, well known as aflatoxin producers, were frequently present. There is evidence that maximum aflatoxin contamination of maize in Guatemala is during the rainy season. Samples analysed 20 days after maize was harvested had levels of 130 g aflatoxin per kg of total maize. The same samples analysed 60 days later showed a great increase of up to 1 680 g per kg. These data as well as data from several other studies strongly indicate the need to dry maize before storage. Diverse drying systems and equipment are available, using various sources of energy including solar energy (Herum, 1987). A number of factors must be considered such as temperature and air velocity, rate of drying, drying efficiencies, kernel quality, air power, fuel source, fixed costs and management. Drying is an important step in ensuring good quality grain that is free of fungi and micro-organisms and that has desirable quality characteristics for marketing and final use.

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2.3.1.0 Drying methods

2.3.1.1 Layer drying.

In this method, the harvested grain is placed in a bin one layer at a time. Each layer of grain is partially dried, before the next is added, by forcing air through a perforated floor or through a duct in the bottom of the bin. To improve efficiency, the partially dried grain is stirred and mixed with the new layer. An alternative is to remove the partially dried grain and dry it completely in batches. One of the problems with this and other methods of drying is in finding a way to mix low-moisture grain with high-moisture grain to get the desired equilibrium in the final product. Spoilage often occurs in this attempt. Sauer and Burroughs (1980) reported that equilibrium was more than 80 percent complete in 24 hours. Methods have been developed to detect high moisture maize in mixtures with artificially dried maize.

2.3.1.2 Portable batch dryers.

Since drying installations are costly, few maize producers, particularly small farmers, can afford to have their own. Portable batch dryers are useful since they can be moved from farm to farm. These dryers operate with air heated to 140 to 180F (60 to 82C).

2.3.1.3 Continuous flow dryers. The principle behind these dryers is the continuous flow of grain through heated and unheated sections so that it is discharged dry and cool. The equipment is the central point in grain storage depots.

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2.4 MAIZE MILLING

The milling process can alternatively be described as the process of reducing the maize kernel into its constituent parts for specific purposes. During the milling process the extraction rate is 70 to 80% while in the case of super refined maize meal , the extraction rate is 66% . Some millers may accept maize at a discount with a moisture content exceeding 13.5% but only for direct milling of maize is to be stored for an extended period of time; the moisture content must be below 13.5%. Paulsen, M.R. & Hill, L.D.(1985.)

2.4.1 Types of maize milling Before milling begins, the raw maize must go through a process of cleaning and conditioning. Cleaning is the removal of foreign materials from the maize that may lower the quality of the finished product. The foreign may include husks, straw, cobs. Conditioning is the additional moisture added to the grain. The grain is then allowed to settle for a predertimed time. The maize kernel is transformed into valuable
foods and industrial products by two processes, dry milling and wet milling. The first yields grits, meal and flours as primary products. The second yields starch and valuable derived products. Paulsen, M.R. & Hill, L.D.(1985)

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2.4.2 Dry milling

The dry milling of maize as practiced today has its origins in the technologies used by the native populations who domesticated the plant. The best example is the method used to make arepa flour or hominy grits. The old technology was soon replaced by a grinding stone or stone mill, followed by the grits mill and finally by sophisticated tempering-degerming methods. The products derived are numerous, with their variety depending to a large extent on particle size. They are classified into flaking grits, coarse grits, regular grits, corn meal, cones and corn flour by means of meshes ranging from 3.5 to 60. Their chemical composition has been well established and their uses are extensive, including brewing, manufacturing of snack foods and breakfast cereals and many others.C.Louis.alenxander et al (1991)

2.4.3 Wet milling

The largest volume of maize in developed countries such as the United States is processed by wet milling to yield starch and other valuable byproducts such as maize gluten meal and feed. The starch is used as a raw material for a wide range of food and non-food products. In this process clean maize is soaked in water under carefully controlled conditions to soften the kernels. This is followed by milling and separation of the components by screening, centrifugation and washing to produce starch from the endosperm, oil from the germ and food products from the residues. The starch has industrial applications as such and is also used to produce alcohol and food sweeteners by either acid or enzymatic hydrolysis. The latter is done with bacterial and fungal alpha-amylase, glucoamylase, beta-amylase and pullulanase.
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Saccharides of various molecular weights are liberated yielding sweeteners of different functional properties. These include liquid or crystalline dextrose, high-fructose maize syrups, regular maize syrups and maltodextrins, which have many applications in foods. Paulsen, M.R. & Hill, L.D.(1985)

2.5 PLATE MILLS

Plate mills are made of a cast iron base to which are attached two enclosed vertical grinding plates .One plate is fixed while the other is belt-driven from an electric motor (0.4 to 4 kW), or diesel engine (in the range of 11 to 19 kW). The moving plate rotates at a speed of approximately 600 rpm. Some models may, alternatively, be driven from a tractor engine. The grain is screwfed from a conical hopper into the gap between the two plates. This gap may be adjusted to vary the fineness of the ground material. The grinding plates, approximately 25 cm in diameter, are made from hardened cast steel. They are grooved to aid the shearing (cutting and crushing) and grinding of the grain. Different plates, with a range of groove sizes, may be used for the production of meals of varying textures. The hourly output of plate mills depends upon the required fineness of the product and the variety and moisture content of the original grain. Electric plate mills have an output of approximately 67 kg per kW per hour. Thus, a plate mill equipped with a 4 kW electric motor may process approximately 270 kg of grain per hour. In parts of West Africa (e.g. Nigeria) and Central America, plate mills are used for the wet grinding of maize. For this purpose, plates with finer grooves than those used for dry milling are usually recommended by the manufacturer.

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A few developing countries produce plate mills with imported engines, while other countries import the fully equipped mills Adeyemi, I.A.( 1983.)

When grains are introduced into the centre of the mill, the plates shear the grains between them. One of the plates rotates and the grains revolve, working their way to the outer edge of the plate before dropping by gravity into a holding sack below. The grains lodge in the rotating plate and are sheared by the grooves in the opposing plate. As the grains move to the edges of the plates, the grooves become shallower and reduce the size of the grains. The design of grooves follows a very old style developed for stone mills several thousand years ago. Plates are usually about 200300 mm in diameter. Plates are normally aligned in a vertical direction, but horizontal alignment is more convenient when the mill is run by a diesel engine. Plate mills can run as fast as possible but normally at about 2 5003 500 revolutions/minute, as overheating of the plates limits the speed of the mill. Frictional heating imposes power limits. For example, a plate mill with 300 mm plates cannot be driven by an engine with more than 12 kW. However, the speed of mill is not a critical factor to the mechanism of grinding. Plate mills operate more effectively with soft and moist grains that shear easily than with hard and brittle grains. It is common in West Africa to add water at the time of grinding. The milled product has to be used very quickly in order to prevent fermentation. The fineness of the flour ground is adjusted by increasing the pressure on the grain by narrowing the gap between the plates. This is done with a simple hand wheel connected to the outer plate by a shaft. The mill should not be run empty because grains in the mill are needed in

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order to lubricate the action and, thus, prevent wear. Excessive wear is caused when the plates come into contact with each other. A fine flour or meal from a plate mill is obtained by recirculating the product in the mill for a second or third grind.

2.6 MOISTURE CONTENT

Moisture content is defined as the relationship, expressed in percent, between the loss of weight which the product undergoes under the conditions described in this standard and the initial weight of the sample. In contrast to the results of the basic reference method, the differences between the results are usually less than 0.5 g moisture per 100 g sample.

The subject of this standard is the description of a method for the determination of the moisture content of maize in whole kernels.

In view of the very high moisture content exhibited by samples of maize (in some cases over 40 %) and because of the size and structure of the kernels, there are certain problems associated with predrying and grinding when determining the moisture content of maize. Therefore both the basic reference method and the practical method for ground kernels can only be used by special laboratories. Whole kernels are used for the method described here, which eliminates predrying and grinding. The method is easier to use and permits testing to be carried out in series. Under no circumstances can the standard be used for the adjustment or checking of instruments for moisture determination.

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Drying of the whole kernels at a temperature of 130 C - 133 C under normal atmospheric pressure in 38 hours

Producers deciding whether to proceed with harvest or wait should first determine the disease condition and moisture level of their corn, Maier says. He recommends farmers carefully consider all their drying options before they finish field work.

"Given the high fuel prices and low prices on corn, you want to make sure you don't overdry," he says. "Sometimes you're better off delivering a crop at 15.5 percent or 16 percent moisture and getting that small discount, than you are drying it yourself and risking over drying, and losing the discount."

Corn is physiologically mature when ears reach 35 percent moisture, and may be field-shelled with a combine at moisture levels of 35 percent or more.

Shelled corn must be dried to about 15 percent and cooled with aeration to avoid spoiling. Corn at a moisture level above 15 percent is discounted when it goes to market.

Farmers typically wait for corn moisture to drop below 28 percent before harvesting the crop.

Moisture content -- and how quickly it evaporates in the field -- depends on when corn was planted, weather and other variables. at http://www.agcom.purdue.edu/AgCom/Pubs/GQ/GQ3.html

To obtain meal fineness, moisture of the dry maize must be considered as it affects the fineness of meal from the plate mill. After harvesting, the moisture content of the produce must be reduced from 28% to 12 % to obtain the required fineness Quackenbush, F.W. 1963
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CHAPTER THREE RESEARCH METHODOLOGY

3.1 INTRODUCTION
Moisture content of dry maize is very critical when considering mill fineness from the plate, the gift produced; either smooth or rough depends on the level of moisture content of the dried maize whether high or low This chapter deals with the procedures and methods of data collection. It also reveals whether farmers consider moisture content levels of their produce before selling to consumers, and if the answer is yes, at what level? This chapter includes the following Introduction Scope of study Data collection through interviews Testing and evaluation of the milled flour with a sieve

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3.2 SCOPE OF STUDY

Ho is the administrative capital of the Volta region; Ho occupies a semi- plateau area midway between the northern and southern halves of south-eastern Ghana, very close to the Ghana-Togo border and is about one hundred and sixty-six kilometers (166km) from Accra, the nation capital of the republic of Ghana. Sorkorde is a farming community and is four kilometers away from Ho, the occupants of this community are mainly farmers, both commercial and peasant farmers, they grows different variety of food crops but most of them cultivates okra, maize, yam, garden eggs. This area was selected because of huge quantity of maize produce in the community. They usually practices shifting cultivation system of farming, some even practice mixed farming They usually send they dried maize to Ho market and Kpeve market during market days, Kpeve is six kilometers away from sorkorde. In all they cultivates about 350 acres of maize and produces about 10.5 tons of maize. They cultivates different varieties such as laposta, obatampa,and tamale yellow. They said the maize uses approximately 12 to 15 week to mature depending on the variety. They farm to feed themselves and send the rest to market. Maize is major food in the community; maize is used in preparing local dishes such as porridge, popcorn, akple, banku, etc

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3.3 DATA COLLECTION THROUGH INTERVIEWS

Interviews are the main instrument for the data collection. A set of questions have been designed by the researcher aimed at collecting factual responses from respondents. The questions are designed to suit farmers on how moisture content have impacted on the fineness of meal produced from the plate mill The questions are designed to obtain vital information from farmers of maize flour on the problem under investigation The questions are designed to meet farmers of different ages regardless of years of farming and also how farmers attach seriousness to drying of their produce before selling out to consumers. The finding will be analyzed using spss and Microsoft excel to determine the rate

3.4 TESTING AND EVALUATION OF MILLED FLOUR WITH A SIEVE

The milled flours shall be tested and evaluated through the use of sieve to determine the fineness of meal from the plate mill. In all three samples of maize with three different moisture contents shall be milled in a plate mills. Three different moisture content levels of maize shall be milled and the flour would be tested and evaluated with a sieve.

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CHAPTER FOUR RESULTS AND DISCUSSION

4.1 INTRODUCTION
This chapter deals with the analysis and presentation of data obtained from the survey conducted through the various methods as discussed in the previous chapter. It explains or reveals all the information or facts that are concerned with the problem under study. Data from the above mentioned source have been organized and analyzed to represent the effect of moisture content on meal fineness of the plate mill, case study in Ho municipality. The study`s findings are tackled in this chapter and it serves as the main root of the research. It contains findings from the following The interview questions Results from the testing and evaluation of the milled flour with a sieve Analysis of results from testing and evaluation of the flour by use of Microsoft excel and statistical package for social sciences (SPSS VERSION 16.0)

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4.2. FINDINGS FROM THE INTERVIEWS

Interviews were conducted for 50 farmers; the questions were designed to determine how farmers consider moisture content when preserving and processing their maize. Farmers response positively to the answers of the questions posed to them. Below is the moisture levels at which farmers store their maize MOISTURE CONTENT STORED

18 16

Number of farmers

14 12 10 8 6 4 2 0 14-19% 20-23% 24-28% others

Moisture Content Levels Figure 1 shows the moisture content levels at which farmers stored their maize at sorkorde

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Table 1.represeeents moisture content levels at which farmers stored their maize at sorkorde Moisture maize 14%-19% 20%-23% 24%-28% others total Source. Field data 2011 14 16 12 8 50 28 32 24 16 100 content level of Number of farmers percent

From table 1 the study reveals that about 72% of farmers stored their maize above 14% -19% moisture content levels, 28% of farmers interviewed stored between 14%-19% moisture content, 32% of farmers stored between 20%-23% moisture content,24% of farmers stored between 24%28% moisture content whiles 16% of farmers stored without determining the moisture content . The situation looks dangerous as maize with high moisture content at the storage room will cause deterioration. The study also reveals that for maize to be stored for long period of time and also to avoid spoilage it must stored between 14%-19% moisture content and any maize stored above this level will cause spoilage. .Y. yayock, et al(1988. ) The study further reveals that more than half of farmers interviewed do not mill their maize at the right moisture content level and this affect the meal fineness.

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Below is the chart showing moisture content at which farmers mill their maize

MOISTURE CONTENT MILLED

18 16 14 12

Number of farmers

10 8 6 4 2 0 12.5-14% 16-18% 20-25% others

Moisture Content Levels

Figure 2 shows the moisture content levels at which farmers mill their maize at sorkorde

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Table 2 .Represents moisture content levels at which farmers mill their maize at sorkorde

Moisture content levels of Number of farmers maize 12.5%-14% 16%-18% 20%-25% others total Source, field data 2011 13 16 14 7 50

percent

26 32 28 14 100

Table 2 shows that about 74% of farmers mill their maize above 12.5%-14% moisture content. 26% of farmers milled between12.5-14% moisture content, 32% of farmers milled between 16%18% moisture content, 28% of farmers milled between 20-25% moisture content, whiles 14% of farmers do not consider moisture content of the maize before milling.

Before milling the moisture content of the maize should range between 12.5%-14%

Paulsen, M.R. & Hill, L.D. (1985.)

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4.3. RESULTS FROM TESTING AND EVALUATION OF MILLED FLOUR WITH A SIEVE
In all three different moisture content levels of maize were milled and the flour were tested and evaluated with a sieve. The three samples of maize were milled one after the other. The sieve was used to check grit of the flour and to determine the particle sizes The sizes of the grift were determine in three different groups according to the moisture content levels, i.e flour milled from 12.5%-14% moisture content, flour milled from 16%-18% moisture content and flour milled from 20%-25% moisture content The readings were as follows Table 3. Shows reading from various moisture content levels of maize flour Moisture content levels 12.5%-14% 16%-18% 20%-25% Source field data 2011 From table 3 the study reveals that flour from maize containing a moisture content of 12.5%14% has a fine texture as compare to the flours milled from maize. of high moisture content Maize milled from 12.5%-14% moisture content has a fine grift as low as 0.16mm whiles flour from high moisture content has a higher grift as high as 0.18.5mm as compare to that containing a lower moisture content of 12.5%-14%
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Readings 0.16mm 0.17mm 0.18.5mm

4.4. DISCUSSION OF FINDINGS

The study reveals that about 56% of farmers store their maize above 14%-19% moisture content. 14%-19% moisture content according to J.Y.Yayock, et al (1988) is very conducive for the storage of maize for a period of time without deterioration. Therefore storing maize above 14%-19% moisture content is very dangerous us it will affect the maize in the storage room. The study further reveals that about 745 of farmers mill their above 12.5%-14% moisture content.12.5%-14% moisture content according to Paulsen M.R & Hill L.D (1985) is the correct moisture content for milling dry maize. This is because farmers do not know the moisture content at which the maize should be stored or mill and also consider drying the maize to 14%-19% moisture content before storage and 12.5%14% moisture content before milling as not necessary and waste of time , do not consider the fineness of the meal from the plate mill

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CHAPTER FIVE CONCLUSION AND RECOMMENDATION

5.1. INTRODUCTION
Based on the introduction, literature review, research methodology and the presentation and analysis of findings, this chapter seeks to put together the results gathered in the course of the study and upon the results give personal recommendation and conclusion to help solve the problem under study

5.2. CONCLUSION
Moisture content is a very important factor to be considered when determining fineness of the meal from the plate mill. Therefore it is very important to know the moisture content of the maize before milling and after milling the sizes of the grifts must be checked to determine the fineness. During the milling process the maize kernel is subjected to shearing forces , and the endosperm becomes powdering and immediately produces flour. Also the moisture content level of the maize should also be determine before storage , this is to eliminate the rate at which maize got spoils in the storage room.

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Therefore the study reveals that the following points should be well noted so as to get meal fineness from the plate meal The study revealed that most farmers do not consider moisture content of the maize before milling their maize and do care about the fineness of meal produce The study also revealed that some farmers do not know what moisture content is and how it affect fineness of the meal from the plate Most farmers store their maize above the required standard of 14% -19% and after some time; take the maize from the storage room to the milling center without knowing moisture content level. To obtain the required meal fineness ,the maize should be milled between 12.5%-14% moisture content The maize must be stored between 14%-19% moisture content level to prevent disease infestation in the storage room

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5.3. RECCOMENDATION
This research works looks at how moisture content affect meal fineness from the plate mill ,therefore after the presentation of data ,results analysis, discussion of results and critical

observation of the results obtained, the researcher came out with the following recommendations, that will educates farmers as wells as consumers of maize flour in the order to obtain meal fineness. Also educate farmers about the moisture content levels at which the maize should be milled or stored. I therefore recommend that Farmers should visit agricultural extension officers in their community or any ministry of food and agriculture offices nearer to them for advises on how and when to store and the moisture content level at which the maize should be milled to obtain meal fineness

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REFFERENCES

Boyer, C.D. & Shannon, J.C. 1983. The use of endosperm genes for sweet corn improvement. In J. Janick, ed. Plant breeding reviews, Vol. l, p. 1 39161. Westpon, Conn., USA, AVI Publishing Co.

Boyer, C.D. & Shannon, J.C. 1987. Carbohydrates of the kernel. In S.A. Watson & P.E. Ramstad, eds. Corn: chemistry and technology, p. 253272. St Paul, Minn., USA, Am. Assoc. Cereal Chem.

Paulsen, M.R. & Hill, L.D.1985. Corn quality factors affecting dry milling performance

Martinez-Herrera, M.L. 1968. Efecto de ciertos hongos sobre el valor nutritivo, calidad y conservacin del maz. En

Herum, F.L. 1987. Harvesting and postharvest management. In S.A. Watson & P.E. Ramstad, eds. Corn, chemistry and technology, p. 83-123. St Paul, Minn., USA, Am. Assoc. Cereal Chem.

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Sauer, D.B. & Burroughs, R. 1980. Fungal growth, aflatoxin production and moisture equilibrium in mixtures of wet and dry corn. Phytopathology, 70: 516521.

Schneider, K. 1987. Experiencia del proyecto para la reduccin de prdidas postcosecha en. Honduras, Ministerio de Recursos Naturales, Honduras y Cooperacin Suiza al Desarrollo
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Squibb, R.L., Bressani, R. & Scrimshaw, N.S. 1957. Nutritive value of Central American corns. V. Carotene content and vitamin A activity of three Guatamalan yellow corns. Food Res., 22: 303-307.

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APPENDICE INTERVIEW QUESTIONS

Dear Respondent, This questionnaire is purposely designed for academic work only; the information provided would be kept with the highest degree of confidentiality, thanks.

TOPIC: EFFECT OF MOISTURE CONTENT ON MEAL FINENESS OF THE PLATE MILL

1. Sex 2. Age group

(a)

male (a) 18-25

(b) female (b) 26-40 (c) 41-50 (b) SHS/Technical Sch e) None (b)10-15 yrs (c)16-20yrs (d)26

3. Educational background ( a) JHS/Middle Sch c) Tertiary ( d) college (a) Below 10 yrs

4. How long have you been farming yrs and above 5. Do you cultivates maize ? (a) Yes

(b) No (b) No (b) No

6. Do you know the variety that you cultivate? (a) Yes

7. Do you know what moisture content is, as related to dried maize ( a) Yes

34

8.What moisture content level do you harvest your maize (a) Below 25 % (b) 25-30 % (c) 31-35% (d) 36-38% don`t know

9. What moisture content level did you dry your maize up to (a) Below20% (b) 20-24% (c) 25-27% (d) 28-30%

10. What moisture content level did you store your maize (a) 14-19% (b) 20-23% (c) 24-28 % your maize don`t know don`t know

11. What moisture content level did you mill (a) 12.5-14% (b) 16-18%

(c) 20-25%

12. Do you consider the fineness of the meal after milling? (a) Yes (b) No

13. Do you consider the meal fineness of maize with different moisture content levels? (a) Yes (b) No

14. If yes, what was the difference? 15 Do you compare the differences in the meal fineness of maize of the same moisture content [no]

from different plate mill supposed all adjustment being equal [yes]

16. If yes, what was the difference?

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TYPICAL MAIZE

LOCALLY MANUFACTURED PLATE MILL

36