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This study was aimed at investigating the influence of starch pregelatinisation of maize flour, through grit steaming, on the quality characteristics of maize tuwo (non-fermented food dumpling). Maize grits were variously steamed, batchwise, for a period of 15, 30, 45 and 60 min respectively from which flour was obtained. The damaged starch value (13.4-16.2 %) of the pregelatinised maize flour increased with an increase in the steaming duration while that from 0-min steaming period was 12.2 %. The water absorption capacity (3.2-3.7 g/g)
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