The pasting behaviour of lactic-fermented and dried uji (an East African sour porridge)

Journal of the Science of Food and Agriculture

Volumn 83, Issue 14, 2003, Pages 1412-1418

  Onyango, Calvin ^a   Okoth, Michael W ^b   Mbugua, Samuel K ^b  

^a Kenya Indust R and D Institute   (Kenya)

^b UNIVERSITY OF NAIROBI   (Kenya)

Author keywords

Drying; Fermentation; Pasting; Uji

Indexed keywords

FERMENTATION;

ELEUSINE CORACANA; MANIHOT ESCULENTA; ZEA MAYS;

EID: 0242658514     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1550     Document Type: Article

References (24)

1. Lorri W, Nutritional and microbiological evaluation of fermented cereal weaning foods. PhD Thesis, Chalmers University of Technology, pp I: 1-22 (1993).
2. Pomeranz Y, Modern Cereal Science and Technology. VCH Publishers, New York, p 403 (1987).
3. Sefa-Dedeh S, Effects of particle size on some physicochemical characteristics of agbelima (cassava dough) and corn dough. Trop Sci 29:21-32 (1989).
4. Faboya OOD and Asagbra AA, The physico-chemical properties of starches from some Nigerian cultivars of white yam (Dioscorea rotunda, Pior). Trop Sci 30:51-57 (1990).
5. Banigo EOI, DeMan JM and Duitschaever CL, Utilization of high lysine corn for the manufacture of ogi using a new improved processing system. Cereal Chem 51:559-572 (1974).
6. Mbugua SK, The nutritional and fermentation characteristics of uji produced from dry milled maize flour (unga baridi) and whole wet milled maize. Chem Mikrobiol Technol Lebensm 10:154-161 (1986).
7. Mensah P, Drasar BS, Harrison TJ and Tomkins AM, Fermented cereal gruels: towards a solution to the weanling's dilemma. Food Nutr Bull 13:50-56 (1991).
8. Westby A and Gallat S, The effect of fermentation on the viscosity of sorghum porridges. Trop Sci 31:131-139 (1991).
9. Payne RW, Genstat 5 Release 3 Reference Manual. Genstat 5 Committee of the Statistics Department, Rothamsted Experimental Station. Oxford Science Publications, Oxford (1994).
10. Olkku J and Rha C, Gelatinisation of starch and wheat flour starch: a review. Food Chem 3:293-317 (1978).
11. Mestres C, Boungou O, Akisssoe N and Zakhia N, Comparison of the expansion ability of fermented maize flour and cassava starch during baking. J Sci Food Agric 80:657-664 (2000).
12. Penfield MP and Campbell AM, Experimental Food Science. Academic Press, San Diego, pp 358-383 (1990).
13. Bertolini AC, Mestres C and Colonna P, Rheological properties of acidified and UV-irradiated starches. Starch/Stärke 52:340-344 (2000).
14. Rickard JE, Asaoka M and Blanshard JMV, The physicochemical properties of cassava starch. Trop Sci 31:189-207 (1991).
15. FAO, Sorghum and Millets in Human Nutrition. Food and Agriculture Organization of the United Nations, Rome (1995).
16. Akpapunum MA and Sefa-Dedeh S, Traditional lactic acid fermentation, malt addition and quality development in maize-cow pea weaning blends. Food Nutr Bull 16:75-80 (1995).
17. Bertolini AC, Mestres C, Raffi J, Buleon A, Lerner D and Colonna P, Photodegradation of cassava and corn starches. J Agric Food Chem 49:675-682 (2001).
18. Bertolini AC, Mestres C, Colonna P and Raffi J, Free radical formation in uv-and gamma-irradiated cassava starch. Carbohydr Polym 44:269-271 (2001).
19. Mestres C and Xavier R, Influence of natural fermentation and drying conditions on the physicochemical characteristics of cassava starch. J Sci Food Agric 74:147-155 (1997).
20. Mbugua SK, Ahrens RA, Kigutha HN and Subrimanian V, Effect of fermentation, malted flour treatment and drum drying on nutritional quality of uji. Ecol Food Nutr 28:271-277 (1992).
21. Nout MJR, Rombouts FM and Hautvaust GJ, Accelerated natural lactic fermentation of infant food formulations. Food Nutr Bull 11:65-73 (1989).
22. Eskew RK, Potato flakes, in Potato Processing, Ed by Talburt WF and Smith O. AVI Publishing Company, Connecticut, p 588 (1967).
23. Willard M, Potato flour, in Potato Processing Ed by Talburt WF and Smith O. AVI Publishing Company, Connecticut, p 463-477 (1967).
24. Knight JW, The Starch Industry. Pergamon Press, Oxford, p 189 (1969).