COMPARATIVE STUDY ON THE MOISTURE CONTENT OF WHITE AND YELLOW CORN USING OVEN -DRYING TECHNIQUES AT TWO TEMPERATURE LEVEL.

ABSTRACT The objective of this study was to compare the moisture content of white and yellow corn by the oven-drying method at two levels of temperature. This is necessary because moisture content plays an important role in food storage and optimal use of food substances. The moisture content of each sample was measured through controlled drying at two different temperature levels, and the results were expressed on a weight basis using 120 corn samples from yellow and white corn varieties. At 100ºC drying temperature the moisture content of white corn varied between 2.91% to 8.70%. while that of yellow corn varied between 2.21% to 8.11%. But at 150ºC, the moisture content of white corn was between 3.50% and 23.50%, while that of yellow corn was between 1.58% and 20.50%. The findings indicated that both and yellow corn behaved differently than each other when being dried at average temperature, whilst yellow corn was found to have lower moisture levels compared to white corn at high drying temperatures. This showed a small important difference in moisture retention between the two varieties. The results also validated that the oven-drying method was rapid and reliable for moisture determination, consistent with previous investigations on the analysis of moisture content in agricultural products. The consistency and accuracy of the method for measuring the moisture content of corn in a controlled laboratory environment were established. It is expected that the results of this research will be useful for the agricultural industry, specifically in developing optimal corn drying conditions.