dc.contributor.author | Calvin, Onyango | |
dc.contributor.author | Michael W, Okoth | |
dc.contributor.author | Samuel, K Mbugua | |
dc.date.accessioned | 2013-02-23T12:35:40Z | |
dc.date.issued | 2003 | |
dc.identifier.citation | J Sci Food Agric 83: 1412-1418 | en |
dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/10899 | |
dc.description.abstract | The effects of sun-, cabinet-, and drum-drying on the behaviour of submerged culture lactic¬fermented pure cassava, maize and finger millet and composites of maize-finger millet and cassava-finger millet were investigated in a Brabender amylograph. The cereal flours and maize-finger millet composite had higher onset and peak gelatinization temperatures but lower peak viscosities than cassava or cassava-finger millet composites. Fermentation alone or in combination with drying increased the viscosity of the flours, except for the fermented and drum-dried cassava-finger millet composite flour. This increased viscosity of uji on fermentation and drying makes it more difficult to cook. Fermented and drum-dried flours recorded high initial viscosities, at 30 "C, when the amylograph was switched on.
Keywords: uji; fermentation; drying; pasting | en |
dc.language.iso | en | en |
dc.subject | Uji | en |
dc.subject | Fermentation | en |
dc.subject | Drying | en |
dc.subject | Pasting | en |
dc.title | The pasting behaviour of lactic-fermented and dried uji (an East African sour porridge) | en |
dc.type | Article | en |
local.publisher | Department of Food Technology and Nutrition | en |
local.publisher | Kenya Industrial Reseerch and Development Institute | en |