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

Authors

  • Calvin Onyango,

    1. Kenya Industrial Research and Development Institute, PO Box 30650, Nairobi, Kenya
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  • Michael W Okoth,

    Corresponding author
    1. Department of Food Technology and Nutrition, College of Agriculture and Veterinary Sciences, University of Nairobi, PO Box 29053, Nairobi, Kenya
    • Department of Food Technology and Nutrition, College of Agriculture and Veterinary Sciences, University of Nairobi, PO Box 29053, Nairobi, Kenya
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  • Samuel K Mbugua

    1. Department of Food Technology and Nutrition, College of Agriculture and Veterinary Sciences, University of Nairobi, PO Box 29053, Nairobi, Kenya
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Abstract

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. Copyright © 2003 Society of Chemical Industry

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