Evaluation of Komi Processing - Process And Product Characteristics

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dc.contributor.authorAckom-Quayson, G.
dc.contributor.otherUniversity of Ghana, College of Health Sciences, School of Biomedical and Allied Health Sciences, Department of Nutrition and Dietetics
dc.date.accessioned2014-05-21T10:36:19Z
dc.date.accessioned2017-10-13T17:14:14Z
dc.date.available2014-05-21T10:36:19Z
dc.date.available2017-10-13T17:14:14Z
dc.date.issued1992-11
dc.descriptionTheses (MPhil)-University of Ghanaen_US
dc.description.abstractA sociological and techno-economic survey of komi processing was carried out in the Accra-Tema metropolis. The results indicated that the Komi industry is essentially controlled by women in their prime of life having very little or no formal education. Men play a supportive role. Production is on small-scale and profit margin generally increases with increase in quantity of maize used per batch of komi. The industry is heavily dependent on household hands and locally fabricated and manufactured equipment. Komi processing is based on traditional technology. Unit operations identified as critical for the achievement of good quality Komi are: cleaning of maize, steeping, milling, moisture content of dough, fermentation, preparation of glutinous paste, preparation of Aflata, packaging and boiling. These operations contribute to the development of desirable chemical, physical and organoleptic characteristics of product. They also contribute to increase in .bulk of the product. Results from experiments on soaking time, soaking temperature, initial moisture and fermentation time on physicochemical properties of maize dough (an intermediate product for making Komi) have shown that development of dough sourness (acid production) is essentially due to fermentation. The observed effects of fermentation on dough acidity is dependent on pre-fermentation treatment conditions such as soaking time, soaking temperature and initial moisture contents of the dough system. Increasing soaking temperature (in the range of 45°C to 60°C) and initial moisture (in the range of 45% to 55%) favours high dough acidity. Dry-milling of maize leads to high acid production during fermentation. Cooked paste characteristics (as measured by Brabender viscoamylograph and Brookfield viscometer) were affected by soaking time, soaking temperature and fermentation time. Viscosity increases with fermentation time. Dry-milling of maize results in low cooked paste viscosity of dough during fermentation.en_US
dc.format.extentxvi, 163p. : ill
dc.format.extent
dc.identifier.urihttp://197.255.68.203/handle/123456789/5070
dc.language.isoenen_US
dc.publisherUniversity of Ghana
dc.rights.holderUniversity of Ghana
dc.titleEvaluation of Komi Processing - Process And Product Characteristicsen_US
dc.typeThesisen_US

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