Abstract:
'Koko' was prepared in the laboratory from Ghanaian maize. The
effect of grinding and sieving on the protein content wa3 determined.
Protein losses were highest with the coarsest grinding. Starters were
used in the fermentation and were found to increase the rate of acid
production.
Preservation of 'Koko' was carried out by Roller-drying, Spraydrying,
Freeze-drying and Canning. The volatile constituents of the
flavours were lost during Roller-drying and Spray-drying. Freese- •
drying was very successful but it would be too expensive for commercial
processing of 'Koko'. It could, however, be used in the laboratory
for research, work. Canning of 'Koko' was also successful, though more
work on its microbiological aspect is needed to give conclusive results.
Thiamine and Riboflavin contents were determined at various stages
in the preparation of 'Koko'. Slight losses of these two vitamins
occurred during steeping of maize. Fermentation increased Thiamine
considerably although only very slight increases were recorded for
Riboflavin. The significance of these results are discussed.
