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Influence Of Spontaneous Fermentation On Some Quality Characteristics Of Maize-Based Cowpea-Fortified Nixtamalized Foods, Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Agnes Simpson Budu, Esther Sakyi-Dawson, Justice Asomaning

Professor Emmanuel Ohene Afoakwa

Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them. When combined with cowpea fortification and nixtamalization, it is expected to improve the nutritional, functional, physico-chemical and sensory qualities of maize based foods thereby improving the qualities as well as broadening the food processing techniques in sub-Saharan Africa. This study was therefore aimed at investigating the influence of spontaneous fermentation on the functional, physico-chemical and sensory characteristics of maize-based cowpeafortified nixtamalized foods. A 3x3x2 factorial experiment with fermentation time (0, 24, 48 h), cowpea (0, 10 and 20%) and alkaline treatment (nixtamalized and nonnixtamalized maize) …