Studies were undertaken on a high-protein gari-like dry product, developed previously, prepared from corn (Zea mays) and cowpea (Vigna unguiculata) flours and dried by the technique traditionally used for roasting gari, a commonly eaten food made from cassava. The product's water absorption and swelling characteristics were lower than those of gari; but its particle size, crispness, colour, and flavour were rated acceptable when compared to gari.
References
1.
Sefa-DedehS., PlangeH.Processing of Ga kenkey (komi) in the greater Accra region-a techno-economic survey: a report on traditional food processing in Ghana. Kellogg International Fellowship Program in Food Systems research report no, 03–88. Legon. Ghana: University of Ghana. 1989.
2.
AkinyeleI.A.Fermentation studies on maize during the preparation of traditional African starch-cake food. J Sci Food Agric1970; 21: 619–25.
3.
AkinyeleIA., FasayeO.A.Nutrient quality of corn and sorghum supplemented with cowpeas (Vigna unguiculata) in the traditional manufacture of ogi. J Food Sci1988; 53: 1750–52.
4.
PlaharWA., LeungH.K., CoonC.N.Effects of dehydration and soy fortification on the physico-chemical, nutritional and sensory properties of Ghanaian fermented maize meal. J Food Sci1983; 4K: 1255–59.
5.
PlaharW.A., LeungH.K.Composition of Ghanaian fermented maize meal and the effect of soy fortification on sensory properties. J Sci Food Agric1983; 34: 407–11.
6.
DelvalleF.R., MontemeyorE., BourgesH.Industrial production of soy enriched tortilla flour by lime cooking of corn-soybean mixtures. J Food Sci1976; 41: 349–51.
7.
BressaniR., BrahamJE., EliasLG., RubioM.Further studies on the enrichment of lime treated corn with whole soybeans. J Food Sci1979; 44: 1707–10.
8.
Sefa-DedehS.An old processing method, a new protein food. Food Nutr Bull1984; 6(1): 77–80.
9.
Approved methods of the AACC.St. Paul. Minn.USA: American Association of Cereal Chemists, 1969.
10.
Official methods of analysis.Washington, DC: Association of Official Analytical Chemists, 1975.
11.
BressaniR., EliasL.G.Processed vegetable protein mixtures for human consumption in developing countries. In: MrakEW, SteartaO.F. eds. Advances in food research.New York: Academic Press, 1968; 16: 1–103.
