Proximate Composition, Functional, and Sensory Properties of Kadal (Fermented Grain Flour) Produced from whole and decorticated Maize and Pearl Millet Grains
| Autor: | Umar, B. H., Agbara, G. I., Alkali, M. Y., Masaya, A. F., Akubuiro, S. C. |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | ARID ZONE JOURNAL OF ENGINEERING, TECHNOLOGY AND ENVIRONMENT; Vol. 18 No. 2 (2022); 345-356 Arid Zone Journal of Engineering, Technology and Environment; Vol. 18 No. 2 (2022); 345-356 |
| ISSN: | 1596-2490 2545-5818 1596-2644 |
| Popis: | Kadals are normally prepared from fermented cereal grains and the kadal flours are usually transformed into stiff dough called tuwo and consumed as staple food in many West African countries. Pearl millet (Mi) and maize (Mz) grains were decorticated and each of them was divided into four portions. The first portion was unfermented and the other portions were soaked in water separately for 48h (K2), for 72h (K3) and 96h (K4). Four portions each of whole maize and millet were subjected to the same soaking time, respectively. At the expiration of soaking time, each portion was washed, thoroughly rinsed, sun dried, milled and sieved to produce kadal flours. The unfermented whole and decorticated millet and maize flours served as the experimental controls. The functional properties and proximate compositions of twenty samples were evaluated using standard procedures and the organoleptic properties of the tuwo (kadal dough) prepared from them were evaluated without soup, and with okro soup. Results revealed significant variations (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|