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NPR Vol.5(2) [March-April 2006] >


Title: Production of fermented cereal powders
Authors: Olorunfemi, D I
Dede, A P O
Idu, M
Keywords: Fermented cereal powder
Wet flour-paste
Maize
Millet
Sorghum
Zea mays
Pennisetum typhoides
Sorghum bicolor
Shelf-life
Issue Date: Apr-2006
Publisher: CSIR
IPC CodeInt. cl.7 — A23L 1/10, A23L 1/105
Abstract: The white and yellow varieties of maize (Zea mays Linn.), millet [Pennisetum typhoides (Burm.f.) Stapf & C.E. Hubbard] and sorghum [Sorghum bicolor(Linn.) Moench] were used to produce durable and storable dry powders using a fluidized drying technique at 70°C for 40 minutes. The powders were blended with fruit extracts essentially to provide flavours. Microbial counts of the powders indicated presence of scanty growth of non-pathogenic colonies and these were significantly lower than data obtained for locally prepared wet pastes. The proximate composition of the dry powdery products obtained from the cereals did not change significantly after a shelf-life of 12 months. The relative advantages of the products over the wet pastes are discussed.
Page(s): 90-94
ISSN: 0975-1092 (Online); 0972-592X (Print)
Source:NPR Vol.5(2) [March-April 2006]

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