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Influence Of Fermentation And Cowpea Steaming On Some Quality Characteristics Of Maize-Cowpea Blends, Samuel Sefa-Dedeh, Yvonne Kluvitse, Emmanuel Ohene Afoakwa

Professor Emmanuel Ohene Afoakwa

Fermentation and cowpea steaming can be used to improve the protein quality and quantity of fermented maize dough. In the production of maize-cowpea blends, it is important that the quality characteristics are evaluated to determine their functionality in the products. A 5x4x2x2 factorial experiment with cowpea level, fermentation time, cowpea steaming time and fermentation method as the variable was performed. The cowpeas were dehulled, steamed, dried at 65EC for 24 hours and milled into flours. Maize was soaked in water (18 hours), drained and milled into flour. The maize-cowpea blends were made into a 50% moisture dough, fermented for the …