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Protein Losses in Traditional Agidi Paste Production
Author(s) -
AKOBUNDU E. N. T.,
HOSKINS F. H.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb05021.x
Subject(s) - chemistry , food science , composition (language) , pulp and paper industry , engineering , philosophy , linguistics
Protein losses from normal corn traditionally processed into agidi paste were evaluated. Results showed that overall protein losses were as high as 52% in a 12‐hr soaking and 44% in an 18‐hr soaking schedule. Soluble protein losses were higher with prolonged soaking in corn. Amino acid composition of the waste‐liquor (WL) from 12‐hr soaking was significantly (p < 0.05) different from other processing fractions. The results indicated that minimal use of water in wet‐sieving and utilization of waste‐liquor in agidi preparation improved the nutritive value of agidi.