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Other critical areas with potential influence on product quality were variation in flour production methods which are grit soaking and grit non-soaking methods and variation in particle size distribution of flour being used in tuwo preparation. Grit nonsoaking method was generally being adopted by most maize tuwo producers while the flour from grit soaking method was generally believed to give a better tuwo quality. Variation in the colour indices of maize flour samples was another critical area that
could influence product quality. The lightness index (L*-value) of the flour ranged between 88.2 and 88.9 while the chroma (C-value) ranged between 13.3 and 15. There was also a variation in the softness index (textural quality) of maize tuwo. The softness index ranged between 17.8mm and 18.7mm immediately after cooling but ranged between 16.2mm and 17.5mm about nine hours after production. Another critical area that could influence tuwo quality was variation in flour/water ratios
involved in product preparation. The ratio ranged between 1:3.3 and 1:3.8. The conclusion made from the ingredient standardization effort was that the overall flour/water ratio for maize tuwo preparation should be 1:3.5. The sequential mixing of flour and water during maize tuwo preparation should also be as follows: initial slurry preparation (20 and 25% of the desired total flour quantity and water volume, respectively), water used in initial boiling (60% of total volume), flour added to the
pap-like consistency (80% of total) and water added to the gel- like consistency (15% of total volume).