Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize

References

• Afoakwa EO, Aidoo RP. 2005. Changes in souring development, nutritional and functional properties during fermentation of cowpea-fortified nixtamalized maize. Int J Food Eng 2(3):3. Available online at: http://www.bepress.com/ijfe/vol2/iss3/art3; accessed July 15, 2007.
   Web of Science ®Google Scholar
• Afoakwa EO, Aidoo PR. 2006. Effect of solid state fermentation on the physico-chemical, functional and textural properties of nixtamalized maize. Int J Food Eng 2(1):1–19. Available online at: http://www.bepress.com/ijfe/vol2/iss1/art1; accessed July 21, 2007.
   Web of Science ®Google Scholar
• Afoakwa EO, Sefa-Dedeh S. 2002. Viscoelastic properties and changes in pasting characteristics of trifoliate yam Dioscorea dumetorum starch after harvest. Food Chem 77:203–208.
   Web of Science ®Google Scholar
• Afoakwa EO, Sefa-Dedeh S, Sakyi-Dawson E. 2004. Effects of cowpea fortification, dehydration method and storage time on some quality characteristics of maize-based traditional weaning foods. Afr J Food Agric Nutr Dev 4(1):1–17.
   Google Scholar
• Afoakwa EO, Sefa-Dedeh S, Budu AS, Sakyi-Dawson EO, Asomaning J. 2007. Effects of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods. Afr J Food Agric Nutr Dev 7(1):1–18.
   Google Scholar
• Akpapunam MA, Sefa-Dedeh S. 1995. Traditional lactic acid fermentation, malt addition and quality development in maize-cowpea weaning blends. Food Nutr Bull 16:75–80.
   Google Scholar
• AOAC. 1990. Official methods of analysis. 13th ed. Washington DC: Association of Official Analytical Chemists.
   Google Scholar
• Asomaning J. 2004. Process and product characteristics of amylase rich flour (ARF) and their influence on fermented cowpea-fortified nixtamalized maize. B.Sc. dissertation, Department of Nutririon and Food Science, University of Ghana, Legon, Ghana.
   Google Scholar
• Ayala-Rodriguez AE, Gutierrez-Dorado R, Milan-Carrillo J, Mora-Rochin S, López-Valenzuela JA, Valdez-Ortiz A, 2009. Nixtamalised flour and tortillas from transgenic maize (Zea mays L.) expressing amarantin: Technological and nutritional properties. Food Chem 114:50–56.
   Web of Science ®Google Scholar
• Banigo EB, Akpapunam MA. 1987. Physico-chemical and nutritional evaluation of protein-enriched fermented maize flour. Nig Food J 5:30–36.
   Google Scholar
• Barragan-Delgado ML, Serna-Saldivar SO. 2000. Production and nutritional evaluation of liquefied weaning foods from malted sorghum, quality protein maize and other cereals. Cer Chem 77(5):652–656.
   Web of Science ®Google Scholar
• Bressani R, Benavides V, Acevedo E, Ortiz MA. 1990. Changes in selected nutrient content and in protein quality of common and quality protein maize during tortilla preparation. Cereal Chem 67(6):515–518.
   Web of Science ®Google Scholar
• Chevan JK, Kadam SS. 1989. Nutritional improvement of cereals by fermentation. CRC Crit Rev Food Sci Tech 28(5):349.
   PubMed Web of Science ®Google Scholar
• Desikachar HSR, Malleshi NG. 1982. Formulation of a weaning food with low hot paste viscosity based on malted ragi (Elusine coracana) and green gram (Phaseolus radiatus). J Food Sci Tech 19:193–197.
   Web of Science ®Google Scholar
• Duke JA. 2001. Handbook of nuts. Boca Raton, FL: CRC Press.
   Google Scholar
• Gomez MH, Aguilera JM. 1983. Changes in starch fraction during extrusion cooking of corn. J Food Sci 48:378–387.
   Web of Science ®Google Scholar
• Gopaldas T, Deshpande S, Vaishnav U, Shah N, Mehta P, Tuteja S, Kanani S, Lalani K. 1991. Transferring a simple technology for reducing the dietary bulk of weaning gruels by an amylase-rich food from the laboratory to urban slum. Food Nutr Bull 13:318–321.
   Google Scholar
• Lei V, Friis H, Michaelsen KF. 2006. Spontaneously fermented millet product as a natural probiotic treatment for diarrhoea in young children: An intervention study in Northern Ghana. Int J Food Micro 110(3):246–253.
   PubMed Web of Science ®Google Scholar
• Marero LM, Payumo EM, Librando EC. 1988. Technology of weaning food formulations prepared from germinated cereals and legumes. Food Nutr Bull 13:318–321.
   Google Scholar
• Martínez-Flores HE, Martínez-Bustos F, Figueroa JDC, González-Hernández J. 2002. Studies and biological assays in corn tortillas made from fresh masa prepared by extrusion and nixtamalization processes. J Food Sci 67:1196–1199.
   Web of Science ®Google Scholar
• Martínez-Flores HE, Garnica-Romo MG, Romero VJU, Yahuaca JB. 2006. Evaluating the quality of lipids during alkaline cooking of corn. J Food Lip 13:177–185.
   Web of Science ®Google Scholar
• Mosha CM, Svanberg U. 1983. Preparation of weaning foods with high nutrient density using flour of germinated cereals. Food Nutr Bull 5:10–14.
   Google Scholar
• Nout MJR, Kok B, Vela E, Nche PF, Rombouts FM. 1995. Acceleration of the fermentation of kenkey, an indigenous fermented maize food of Ghana. Food Res Int 28(6):599–604.
   Web of Science ®Google Scholar
• Nnanna IA, Phillips RD. 1988. Changes in oligisaccharides content, enzyme activities and dry matter during controlled germination of cowpeas (Vigna unguiculata Walp.). J Food Sci 53(6):1782–1786.
   Web of Science ®Google Scholar
• Oluwamukomi MO, Eleyinmi AF, Enujiugha VN. 2005. Effect of soy supplementation and its stage of inclusion on the quality of ogi─a fermented maize meal. Food Chem 91:651–657.
   Web of Science ®Google Scholar
• Oosten BS. 1982. Tentative hypothesis to explain how electroytes affect the gelatinization temperature of starches in water. Starch/Staerke 34:233–239.
   Web of Science ®Google Scholar
• Plahar WA, Leung HK. 1982. Effect of moisture content on the development of carboxylic acid in traditional maize dough fermentation. J Sci Food Agric 33:555–558.
   Web of Science ®Google Scholar
• Ramirez-Wong B. 1989. Measurement and evaluation of textural and rheological properties of fresh corn masa. PhD Thesis, Texas A & M University, College Station, TX. p 173.
   Google Scholar
• Rendón-Villalobos JR, Bello-Pérez LA, Agama-Acevedo E, Islas-Hernández JJ, Osorio-Díaz P, Tovar J. 2009. Composition and characteristics of oil extracted from flaxseed-added corn tortilla. J Food Sci 53:1391–1395.
   Google Scholar
• Sefa-Dedeh S. 1991. Improvements of cereal and root crop processing in Africa, In: Proceedings of 8th World Congress of Food Science and Technology. IUFoST Press, Toronto, Canada, June 12–16, 1991, pp 12–14.
   Google Scholar
• Sefa-Dedeh S, Kluvitse Y, Afoakwa EO. 2001a. Influence of fermentation and cowpea steaming on some quality characteristics of maize-cowpea blends. Afri J Sci Technol 2:63–72.
   Google Scholar
• Sefa-Dedeh SK, Sakyi-Dawson E, Afoakwa EO, Andoh-Kumi K, Tano-Debrah K. 2001b. Effect of drying method, packaging material and storage on the quality of cowpea-based weaning foods. Presented at the Annual Meeting of the Institute of Food Technologists, New Orleans, LA, 25–29 June, 2001.
   Google Scholar
• Sefa-Dedeh S, Cornelius B, Afoakwa EO. 2003. Effect of fermentation on the quality characteristics of nixtamalized corn. Food Res Int 36:57–64.
   Web of Science ®Google Scholar
• Sefa-Dedeh S, Cornelius B, Sakyi-Dawson E, Afoakwa EO. 2004. Effect of nixtamalization on the chemical and functional properties of maize. Food Chem 86:317–324.
   Web of Science ®Google Scholar
• Serna-Saldivar SO, Gomez MH, Rooney LW. 1990. Technology, chemistry and nutritive value of alkaline-cooked corn products. In: Advances in cereal science and technology. St Paul, MN: American Association of Cereal Chemist. pp 243–295.
   Google Scholar
• Serna-Saldivar SO, Knabe DA, Rooney LW, Tanksley JD Jr. 1987. Effect of lime cooking on energy and protein digestibilities of maize and sorghum. Cereal Chem 64:247–252.
   Google Scholar
• Wall JW, Carpenter KJ. 1988. Variation in availability of niacin in grain products. Food Tech 42(10):198–204.
   Web of Science ®Google Scholar