The Application Of Kudeme as Fermentable Modifiers in Nixtamalized Maize

ABSTRACT

Fermentation and nixtamalization have been used to enhance the quality and nutritional value of cereals. “Kudeme” a product of microbial and biochemical disintegration of cassava was inoculated into nixtamalized maize dough and fermented, to study the influence of the addition of kudeme on the characteristics of nixtamalized maize dough. The functional and physico-chemical indices were monitored. A 4 x 5 factorial design of kudeme level by fermentation time was used in pre-testing the system and a central composite design with k = 3, then used to optimize physico-chemical and functional responses. Preliminary results indicated almost constant moisture levels of 55%, pH dropped from 8.17 to 3.90 with corresponding increase in titrable acidity from 0.0077 to 0.2160g /lOOgLA. There was no significant difference in water absorption at 25°C and 70°C, which ranged between 49.37 to 93.55%. Pasting temperatures ranged between 68.5 and 86.4°C and temperature at peak viscosity between 70.0 and 92.5°C, and these as well as viscosity, increased with increasing kudeme levels and fermentation time. Viscosity ranged between 80 to 470 BU. R2 values of indices; an indication of the degree to which variations in dependent variables were explained by independent variables for regression models ranged between 18.24 and 99.73% for biochemical responses, 11.04 to 90.76% for water absorption and swelling index, 23.34 to 85.18% for colour and 28.39 to 87.61% for 7 and 8% slurry viscosity and cooking temperatures. No lacks of fit for most models were observed. Response surface plots as well as two dimensional plots for various parameters indicated that kudeme level and duration in fermentation influenced trends in these parameters to varying increasing or decreasing orders. Particle size decreased with increasing kudeme levels. And this was believed to be the major factor influencing the outcome of other parameters studied. There were high positive correlation between kudeme level and Amylograph indices studied. Blanched kudeme was not an effective modifier, compared to roasted kudeme. The modifications of quality indices, induced by kudeme on fermentation of nixtamalized maize could be exploited to promote fineness, better physico-chemical and functional properties of nixtamalized maize, making it traditionally relevant to Africans

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APA

SABLAH, M (2021). The Application Of Kudeme as Fermentable Modifiers in Nixtamalized Maize. Afribary. Retrieved from https://afribary.com/works/the-application-of-kudeme-as-fermentable-modifiers-in-nixtamalized-maize

MLA 8th

SABLAH, MAWULI "The Application Of Kudeme as Fermentable Modifiers in Nixtamalized Maize" Afribary. Afribary, 05 Apr. 2021, https://afribary.com/works/the-application-of-kudeme-as-fermentable-modifiers-in-nixtamalized-maize. Accessed 25 Jul. 2024.

MLA7

SABLAH, MAWULI . "The Application Of Kudeme as Fermentable Modifiers in Nixtamalized Maize". Afribary, Afribary, 05 Apr. 2021. Web. 25 Jul. 2024. < https://afribary.com/works/the-application-of-kudeme-as-fermentable-modifiers-in-nixtamalized-maize >.

Chicago

SABLAH, MAWULI . "The Application Of Kudeme as Fermentable Modifiers in Nixtamalized Maize" Afribary (2021). Accessed July 25, 2024. https://afribary.com/works/the-application-of-kudeme-as-fermentable-modifiers-in-nixtamalized-maize