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Process optimization and product characteristics of white kenkey (nsiho)

Oduro-Yeboah C.. 2016. Accra : University of Ghana, 339 p.. Thesis Ph.D. -- Food science.

Kenkey, is a maize based sour, stiff dumpling, and it is among the most common fermented cereal food products in Ghana. There are several types of kenkey, and while some are made from whole maize grains others are produced using degermed/and dehulled maize grains. The kenkey types made using dehulled maize grains are less popular and have largely remained at the level of ¿ethnic food¿, restricted to very few socio-cultural communities. Current trends in urbanization, and the increasing popularity of kenkey among consumers, require larger scale production with consistent quality. The study was carried out to examine the traditional white kenkey process and to optimize the key processing variables in order to obtain reproducible quality white kenkey that will be acceptable to native and non-native consumers. A survey was conducted in three white kenkey production districts to collate information on production, vending and consumption practices. The sensory profile and consumer acceptance of different types of kenkey and other fermented maize products in Ghana were investigated. A total of two hundred consumers including 110 Ghanaians and 90 internationals were used for the consumer test. Traditional white kenkey types were analyzed for their physicochemical, textural, microstructure and sensory characteristics. Physicochemical analysis involved determination of pH, titratable acidity, sugars, lactic acids, minerals, vitamins and amino acids using high performance liquid chromatography procedures. The textural characteristics of white kenkey randomly obtained from traditional processors were determined using instrumental (texture analyser) and consumer assessments. The effects of processing variables of steeping time (12, 30 and 48 h) and dough fermentation time (0, 12 and 24 h) on the physicochemical properties of white kenkey were determined. A (three variable) Box-Behnken design was used to optimize the processing variables of steeping time, steeping temperature, an

Mots-clés : ghana

Thématique : Traitement et conservation des produits alimentaires

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