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Full-Text Articles in Social and Behavioral Sciences
Effect Of Fermentation On The Quality Characteristics Of Nixtamalized Corn, Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Beatrice Cornelius
Effect Of Fermentation On The Quality Characteristics Of Nixtamalized Corn, Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Beatrice Cornelius
Professor Emmanuel Ohene Afoakwa
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied to nixtamalized corn mixed with traditional steeped corn it is expected to further improve the functionality, improve nutritional quality and provide an alternative corn-based ingredient. The objective of this study was to investigate the chemical and functional properties of fermented blends of steeped and nixtamalized corn. A 3_5 factorial experimental design with fermentation time (0, 24, 48 h) and blends composition (0:100, 25:75, 50:50, 75:25, 100:0 steeped:nixtamalized corn) …
Application Of Response Surface Methodology For Studying The Quality Characteristics Of Cowpea-Fortified Nixtamalized Maize, Samuel Sefa-Dedeh, Beatrice Cornelius, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa
Application Of Response Surface Methodology For Studying The Quality Characteristics Of Cowpea-Fortified Nixtamalized Maize, Samuel Sefa-Dedeh, Beatrice Cornelius, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
Studies were conducted on the chemical and functional properties of fermented cowpea-fortified nixtamalized maize using response surface methodology. The central composite rotatable design for Ks3 was used to study the combined effect of lime concentration (0–1%), moisture content (55–65%) and cowpea level (0–30%) on pH, titratable acidity, water absorption, protein and viscosity of fermented nixtamalized maize. Regression models were developed to predict the variables. The presence of lime and cowpea influenced the pH, titratable acidity, water absorption, protein content and the cooked paste viscosity of the fermented cowpea-fortified maize. The presence of lime during fermentation generally decreased titratable acidity, water …