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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
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) …
Effects Of Cowpea Fortification, Dehydration Method And Storage Time On Some Quality Characteristics Of Maize-Based Traditional Weaning Foods., Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Esther Sakyi-Dawson
Effects Of Cowpea Fortification, Dehydration Method And Storage Time On Some Quality Characteristics Of Maize-Based Traditional Weaning Foods., Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Esther Sakyi-Dawson
Professor Emmanuel Ohene Afoakwa
Fortification of cereal-based traditional foods with legume protein can improve their nutritional value. It is, however, important to find out the extent to which the addition of cowpea affects the desirable quality characteristics of traditional weaning foods prepared from fermented maize and also to assess the effect of dehydration method and storage time on the chemical, physico-chemical and functional properties of the products. A 3 x 2 x 4 factorial experiment with cowpea level, drying method and storage time as the respective variables was done. The traditional weaning food was prepared by steeping maize in water for 24 hours, mixed …