Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Food Processing
Effect Of Soybean Fortification On Fermentation Characteristics And Consumer Acceptability Of Hausa Koko, A Ghanaian Fermented Porridge, James Owusu-Kwarteng
Effect Of Soybean Fortification On Fermentation Characteristics And Consumer Acceptability Of Hausa Koko, A Ghanaian Fermented Porridge, James Owusu-Kwarteng
James Owusu-Kwarteng
ABSTRACT
Objective: To assess the effect of soybean fortification on microbial growth and consumer acceptability of
Hausa koko.
Methodology and results: Hausa koko was prepared from a mixture of soaked millet grains and pre-soaked,
blanched and dehulled soybeans added at 0 to 50 % replacement levels. pH, titritable acidity and microbial
counts were determined before and after the fermentation period using standard methods. The effect of the
added soybean on acceptability was evaluated on a nine point hedonic scale by an untrained panel that is
familiar with Hausa koko. Data were subjected to Analysis of Variance and Tukey testing for …