Changes in the levels of niacin and lysine during the traditional preparation of kenkey from maize grain
1971
Ofosu, A., Crops Research Institute, P.O.Box 3785, Pokoase, (Ghana)
Kenkey refers to a group of Ghanaian foods prepared mainly with maize grain dough. The traditional method of preparing these foods involves the following stages: cleaning of maize grain, steeping of maize grain in water for 3 days, grinding of the grain into flour, preparation of dough by addition of water to the flour, spontaneous fermentation of the dough, division of the fermented dough into two equal parts, partial cooking of one part and mixing of the uncooked part with the partially cooked part, moulding of the resulting dough mass into balls, and wrapping and boiling of the dough balls to produce kenkey. The effects of these processing procedures on the levels of niacin and lysine in the maize grain have been studied briefly by microbiological methods.
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