Nutritional Studies with Specific Reference to Thiamine on Koko a Ghanaian Cereal Product

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.