%0 Journal Article
	%A Ogunsina Babatunde and  Aregbesola Omotayo and  Adebayo Adewale and  Odunlami Johnson
	%D 2016
	%J International Journal of Agricultural and Biosystems Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 112, 2016
	%T Physical Properties of Nine Nigerian Staple Food Flours Related to Bulk Handling and Processing
	%U https://publications.waset.org/pdf/10004059
	%V 112
	%X The physical properties of nine Nigerian staple food flours related to bulk handling and processing were investigated following standard procedures. The results showed that the moisture content, bulk density, angle of repose, water absorption capacity, swelling index, dispersability, pH and wettability of the flours ranged from 9.95 to 11.98%, 0.44 to 0.66 g/cm3, 31.43 to 39.65o, 198.3 to 291.7 g of water/100 g of sample, 5.53 to 7.63, 60.3 to 73.8%, 4.43 to 6.70, and 11 to 150 s. The particle size analysis of the flour samples indicated significant differences (p<0.05). The least gelation concentration of the flour samples ranged from 6 to 14%. The colour of the flours fell between light and saturated, with the exception of cassava, millet and maize flours which appear dark and dull. The properties of food flours depend largely on the inherent property of the food material and may influence their functional behaviour as food materials.

	%P 207 - 213