The pasting behaviour of lactic-fermented and dried uji (an East African sour porridge)
Date
2003Author
Calvin, Onyango
Michael W, Okoth
Samuel, K Mbugua
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
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
Citation
J Sci Food Agric 83: 1412-1418Publisher
Department of Food Technology and Nutrition Kenya Industrial Reseerch and Development Institute