Document Detail

Effect of amylase-rich flour (ARF) treatment on the viscosity of fermented complementary foods.
MedLine Citation:
PMID:  12094669     Owner:  NLM     Status:  MEDLINE    
Grains of cowpea and maize and slices of fresh cassava, cocoyam, plantain, and yam were steep-fermented in water, while flours from the same plant materials were fermented by backslopping for 24 to 30 hours. The pH and apparent viscosity of the gruels from the resulting flours were determined. Loss in weight due to fermentation was higher in fresh tubers than in dry grains. The pH of the flours decreased during fermentation. Measurements showed that the apparent viscosity only of gruels from flours produced by backslopping decreased after 24 hours. The apparent viscosity of gruels from steep-fermented flours was higher than that of the unfermented flours and those produced by backslopping. The apparent viscosity reduction of gruels from steep-fermented flours using amylase-rich flour (ARF) from five-day white sorghum malt was better with the prepared gruels than when applied to the flour-in-tap-water suspension before it was used to prepare gruels. Viscosity reduction using ARF was also better with the fermented gruels than with gruels from unfermented flours. The implications of these results for the formulation of complementary flour blends for infant feeding are discussed.
Peter O Uvere; Patrick O Ngoddy; Dickson O Nnanyelugo
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Food and nutrition bulletin     Volume:  23     ISSN:  0379-5721     ISO Abbreviation:  Food Nutr Bull     Publication Date:  2002 Jun 
Date Detail:
Created Date:  2002-07-03     Completed Date:  2003-03-05     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  7906418     Medline TA:  Food Nutr Bull     Country:  Japan    
Other Details:
Languages:  eng     Pagination:  190-5     Citation Subset:  IM    
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
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MeSH Terms
Cereals / enzymology
Fermentation / physiology*
Hydrogen-Ion Concentration
Infant Food*
Time Factors
Vegetables / enzymology
Reg. No./Substance:
EC 3.2.1.-/Amylases

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