Changes in souring development, nutritional and functional properties during fermentation of cowpea-fortified nixtamalized maize

Show simple item record

dc.contributor.author Afoakwa, E.O.
dc.contributor.author Aidoo, P.R.
dc.date.accessioned 2019-03-26T12:03:38Z
dc.date.available 2019-03-26T12:03:38Z
dc.date.issued 2006-01
dc.identifier.other DOI: 10.2202/1556-3758.1069
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/28885
dc.description.abstract Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement in taste, flavour and texture of the derived products. When combined with nixtamalization and cowpea fortification, it is expected to improve the nutritional quality and product functionality of maize based foods and as well introduce variety to maize processing. This study was carried out to investigate the changes in souring development, nutritional quality and functional properties during spontaneous fermentation of cowpea-fortified nixtamalized maize. A 2 x 3 x 3 factorial experimental design, with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and cowpea level (0, 15, 30 %) was performed. Nixtamalized maize was prepared by boiling whole maize in 1 % lime solution for 30 minutes, steeped in excess lime, milled into meal and kneaded into a dough using water or coconut water. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption capacity, colour, protein and ash. The presence of lime and cowpea influenced the pH, titratable acidity, water absorption, colour, protein and ash content of the fermented cowpea-fortified maize. Addition of cowpea increased most of the studied indices whiles pH of all the blends decreased (6.15-4.45) with a corresponding increase in titratable acidity (0.008-0.045 g/100g lactic acid) with increase in fermentation time. There was however no significant (p<0.05) difference in the effect of fermentation medium on these indices suggesting that coconut water could be used as an alternative fermentation medium for maize dough fermentation without any effect in souring development. Fermentation and cowpea fortification can therefore be used to increase the nutritive value of nixtamalized maize with acceptable souring and product quality characteristics. Copyright ©2006 The Berkeley Electronic Press. All rights reserved. en_US
dc.language.iso en en_US
dc.publisher Handbook of Environmental Chemistry, Volume 5: Water Pollution en_US
dc.subject Coconut water en_US
dc.subject Cowpea fortification en_US
dc.subject Fermentation en_US
dc.subject Functional properties en_US
dc.subject Maize en_US
dc.subject Nixtamalization en_US
dc.subject Nutritive value en_US
dc.subject Souring development en_US
dc.title Changes in souring development, nutritional and functional properties during fermentation of cowpea-fortified nixtamalized maize en_US
dc.type Article en_US


Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

Search UGSpace


Browse

My Account