Development of Precooked Foods Process and Product Evaluation
| dc.contributor.author | Masopeh, E. | |
| dc.date.accessioned | 2022-02-24T10:27:04Z | |
| dc.date.available | 2022-02-24T10:27:04Z | |
| dc.date.issued | 1983-06 | |
| dc.description | Biochemistry and Food Science | en_US |
| dc.description.abstract | A pre-cooked food has developed from cornmeal and cowpead flour . The cowpea seeds were germinated and also dehulled. Control seeds of these treatments were made. Method used in the preparation of the product was steaming and traditional roasting in the earthen- ware mashing boul. Chemical analysis on the products Showed that the product developed had a higher protein content than cornmeal . Evaluation of the functional characteristics revealed that the water absorbed by the products increased with an increase in the number of germination days . The undehulled products also absorbed water and swelled more than the dehulled products. This ws attributed to the presence of the seed coat in the undehulled sead products. There was not much difference in the water absorption and swelling properties with respect to the levels of corn and cowpea. Viscoamylograph runs showed no change in the gelatinisation of the germinated seed products , however there was a little increase in the viscosity of the ungerminated seed product during the holding and cooling sections. Sensory evaluation of the corn-cowpea product showed that the product was acceptable. Anaalysis of variance calculations showed a significant (p~ 0.01) effect of dehulling and cersination on the colour, odor, flavor and tho beneral acceptability of the nroducts The panelists could detect differences in the different products subjected to the different treatments. A second product similar to the corn-cowpea product was developed from corndough. Fermented and unfermented corndough were used. Functional characteristics analysis showed a high water absorption and swelling of unfermented corndough products. Analysis on the product Showed no significant difference in the colour, odor etc . of the fermented and unfermented corndough products . However, the unfermented corndough product was more acceptable. | en_US |
| dc.identifier.uri | http://ugspace.ug.edu.gh/handle/123456789/37839 | |
| dc.language.iso | en | en_US |
| dc.publisher | University of Ghana | en_US |
| dc.subject | Precooked Foods | en_US |
| dc.subject | Cornmeal | en_US |
| dc.subject | Cowpead | en_US |
| dc.subject | Viscoamylograph | en_US |
| dc.title | Development of Precooked Foods Process and Product Evaluation | en_US |
| dc.type | Thesis | en_US |