Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 1, 2003, Pages 109-119

  Sefa Dedeh, Samuel ^a   Cornelius, Beatrice ^a   Sakyi Dawson, Esther ^a   Ohene Afoakwa, Emmanuel ^a  

^a UNIVERSITY OF GHANA   (Ghana)

Author keywords

Chemical and functional properties; Cowpea fortification; Nixtamalization; Responce surface methodology

Indexed keywords

CALCIUM OXIDE; PROTEIN;

ACIDITY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; COWPEA; DIET SUPPLEMENTATION; FERMENTATION; FOOD PROCESSING; FOOD QUALITY; MAIZE; MOISTURE; NIXTAMILIZATION; NUTRITIONAL VALUE; PH; PHYSICAL CHEMISTRY; PROTEIN CONTENT; RESPONSE SURFACE METHOD; REVIEW; TITRIMETRY; VISCOSITY; WATER ABSORPTION;

ZEA MAYS;

EID: 0037334176     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(02)00070-X     Document Type: Article

References (20)

1. AACC, (1983). Approved methods of the American Association of Cereal Chemists. 8th Edition. St. Paul, MN.
2. Afoakwa, E. O. (1996). Storage characteristics and quality evaluation of cowpea-fortified traditional foods. B.Sc Dissertation, Department of Nutrition and Food Science, University of Ghana, Legon, Ghana.
3. AOAC, (1990). Approved Official Methods of Analysis. 13th Edition. Association of Official Analytical Chemists. Washington, D.C.
4. Akpapunam, M. A., & Sefa-Dedeh, S. (1995). Traditional lactic acid fermentation, malt addition and quality development in maize-cowpea weaning blends. Food and Nutrition Bulletin, 16(1), 75-80.
5. Amegatse, W. K. (1995). Assessment of cowpea (Vigna unguiculata walp) production, consumption and nutrition evaluation of cowpea-fortified fermented maize dough. M.Phil thesis, Department of Nutrition and Food Science, University of Ghana, Legon.
6. Bressani, R., Paz y Paz, R., & Scrimshaw, N. S. (1958). Chemical changes in corn during preparation of tortillas. Food Chemistry, 6, 770-774.
7. Bharati, P., & Vaidehi, M. P. (1989). Calcium enrichment of sorghum in grains. Food and Nutrition Bulletin, 11(2), 53-55.
8. Giovanni, M. (1983). Response surface methodology and product optimization. Food Technology, 37(11), 41-45.
9. Gomez, M. H., & Aguilera, J. M. (1983). Changes in the starch fraction during extrusion cooking of corn. Journal of Food Science, 48, 378-387.
10. Hulse, J. H., Laing, E. M., & Pearson, V. E. (1980). (pp. 142). London: Academic Press.
11. Malcolmson, L. J., Matsuo, P. R., & Balshaw, R. (1993). Textural optimization of Spaghetti using response surface methodology: Effects of drying temperature and durum protein level. Cereal Chemistry, 70, 417-423.
12. Oosten, B. J. (1982). Tentative hypothesis to explain how electrolytes affect the gelatinization temperature of starches in water. Starch/Staerke, 34, 233-239.
13. Osei, A. K., & Sefa-Dedeh, S. (1993). Performance of steam treated cowpea in solid state fermentation of cereal dough aboloo system. Paper presented at the 13th National Maize Workshop, Ghana Grains Development Project, Accra, 11-15 March, 1993.
14. Sefa-Dedeh, S., & Plange, H. (1989). Komi processing in the Greater Accra Region. A Techno-Economic Survey. Kellogg Foundation Food Systems Research Report No. 04-88. Department of Nutrition and Food Science, University of Ghana, Legon. pp. 32.
15. Sefa-Dedeh, S., & Yiadom-Farkye, N. A. (1988). Some functional characteristics of cowpea (Vigna unguiculata), bambara beans (Voandzeia subterranea) and their products. Canadian Institute of Food Science and Technology Journal, 21, 266-268.
16. Sefa-Dedeh, S. (1991). Improvement of cereals and root crop processing in Africa. Paper presented at the 8th World Congress of Food Science and Technology, Orlando, Florida. June 14-18, 1991.
17. Sefa-Dedeh, S., & Kluvitse, Y. M. (1995). Development of cowpea-fortified weaning foods: Functional and chemical properties. Paper presented at the Annual Meeting of the Institute of Food Technologists, Atlanta, Georgia, 3-7 June, 1995.
18. Sefa-Dedeh, S., Frimpong, K., Afoakwa, E. O., & Sakyi-Dawson, E. (2000). Cowpea fortification of traditional foods. Book of Abstracts, World Cowpea Research Conference III, Ibadan, Nigeria, 4-7 September, 2000.
19. Serna-Saldivar, S. O., Gomez, M. H., & Rooney, L. W. (1990). Technology chemistry and nutritive value of alkaline-cooked corn products. In Y. Pomeranz Pomeranz, (pp. 243-295). St. Paul, Minnesota, USA: American Association of Cereal Chemists Inc.
20. Vivas, N. E., Waniska, R. D., & Rooney, L. W. (1987). Thin porridges (atole) prepared from maize and sorghum. Cereal Chemistry, 64(6), 384-389.