Drying and quality features of selected maize varieties dried in commercial processing complexes


  • Akhtaruzzaman Jony Hajee Mohammad Danesh science and Technology Universsity


Maize drying, Drying cost, Physical properties, Nutritional quality, Moisture content, Microbial load.


The drying status and quality aspects in terms of physical, nutritional, functional properties and microbial status of three common maize varieties (900M gold, Pioneer 92 and Kavri) dried in different drying complexes in Dinajpur district of Bangladesh are presented in this paper. Total drying varied from18-20 h for drying of freshly harvested maize varieties in the complexes where sun drying method was used. The overall calculation reveled that drying cost in different mills ranged from US$12.12 to US$14.75 per ton of fresh maize (@1US$ equals Tk.80).  The dimensions of the maize varieties as length, width and thickness were found to be ranged from 12.62±0.34 to 14.54±0.32, 10.60±0.35 to 10.24±0.21, 6.38±0.28 to 6.74±0.28 mm, respectively. The 900M gold variety gave the   highest bulk density of 575.84±3.8 kg/m3. The highest crude protein (8.75±0.10%) and water solubility index (1.90±0.02gm/gm of gel) were found in   the dried samples of   900 M gold variety at 14 % moisture content. The highest ash, fat and starch content were 2.01±0.02%, 3.97±0.09 % and 76.33±0.88%, respectively in Pioneer 92 variety .The highest microbial load was found at higher moisture dried grain (14%) than lower moisture dried samples. The variation in moisture content during storage was found to be affected the quality of dried. Maize should be dried at moisture content less than 14% to maintain quality and to keep free from microbial infestation for future safe use as food and feed

Author Biography

Akhtaruzzaman Jony, Hajee Mohammad Danesh science and Technology Universsity

Department of Food Engineering and Technology






VI-Postharvest Technology and Process Engineering