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Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize
Innovative Food Science and Emerging Technologies (2003)
  • Samuel Sefa-Dedeh, University of Ghana
  • Beatrice Cornelius, University of Ghana
  • Esther Sakyi-Dawson, University of Ghana
  • Emmanuel Ohene Afoakwa, University of Strathclyde
Abstract

Studies were conducted on the chemical and functional properties of fermented cowpea-fortified nixtamalized maize using response surface methodology. The central composite rotatable design for Ks3 was used to study the combined effect of lime concentration (0–1%), moisture content (55–65%) and cowpea level (0–30%) on pH, titratable acidity, water absorption, protein and viscosity of fermented nixtamalized maize. Regression models were developed to predict the variables. The presence of lime and cowpea influenced the pH, titratable acidity, water absorption, protein content and the cooked paste viscosity of the fermented cowpea-fortified maize. The presence of lime during fermentation generally decreased titratable acidity, water absorption and cooked paste viscosity while the addition of cowpea increased most of the studied indices. Cowpea fortification can therefore be used to increase the nutritive value of nixtamalized maize with acceptable product quality characteristics.

Keywords
  • Response surface methodology; Nixtamalization; Cowpea fortification; Chemical and functional properties
Publication Date
April, 2003
Citation Information
Samuel Sefa-Dedeh, Beatrice Cornelius, Esther Sakyi-Dawson and Emmanuel Ohene Afoakwa. "Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize" Innovative Food Science and Emerging Technologies Vol. 4 (2003)
Available at: http://works.bepress.com/emmanueloheneafoakwa/9/