Plahar W A, Nti C A, Annan N T
Food Research Institute (CSIR), Accra, Ghana.
Plant Foods Hum Nutr. 1997;51(4):365-80. doi: 10.1023/a:1007996203309.
Studies were conducted to develop an appropriate household/small-scale enterprise level technique for the production of soy-fortified fermented maize dough (or meal) by comparing different treatments, processing methods and fortification levels. The effects of fortification method of the Ghanaian traditional fermented maize dough with raw or heat-treated whole soybeans and full-fat soyflour at 0%, 10% and 20% replacement levels, on the rate of fermentation and product quality were investigated. Sensory characteristics, trypsin inhibitor activity, amino acid pattern, proximate composition and hot paste viscosity were used as the indices of quality. Addition of whole soybeans to maize before milling and fermentation reduced the fermentation time by 60% while increasing the protein content by 24% and 70% respectively for 10% and 20% levels of fortification. A significant improvement was also achieved in the amino acids pattern of the fortified dough. However, raw whole soybeans imparted an undesirable color and beany flavor and an appreciable concentration of trypsin inhibitor activity (TIA) to the dough. Boiling soybeans for 20 min before incorporation into the maize for milling and fermentation was found necessary for desirable flavor and low levels of TIA. Little or no changes in the pasting viscosity characteristics occurred in samples containing boiled soybeans, while the usual method of fortifying maize meal with soy flour was found to severely depress the pasting viscosity characteristics and drastically reduced the acidity of the fermented dough. Based on the findings of the study, the most appropriate technique for the production of soy-fortified high protein fermented maize dough has been suggested to involve incorporation of boiled whole soybeans in soaked maize before milling and fermentation for improved sensory characteristics, enhanced nutritive value and optimal functional properties.
开展了多项研究，通过比较不同处理、加工方法和强化水平，开发一种适用于家庭/小型企业层面的生产大豆强化发酵玉米面团（或粗粉）的技术。研究了加纳传统发酵玉米面团用生的或热处理过的全大豆以及全脂大豆粉在0%、10%和20%替代水平下的强化方法对发酵速率和产品质量的影响。感官特性、胰蛋白酶抑制剂活性、氨基酸模式、近似成分和热糊粘度被用作质量指标。在研磨和发酵前向玉米中添加全大豆，可使发酵时间缩短60%，同时在10%和20%的强化水平下，蛋白质含量分别提高24%和70%。强化面团的氨基酸模式也有显著改善。然而，生全大豆给面团带来了不良的颜色和豆腥味，并含有相当浓度的胰蛋白酶抑制剂活性（TIA）。发现将大豆煮沸20分钟后再加入玉米中进行研磨和发酵，对于获得理想风味和低水平的TIA是必要的。含有煮过大豆的样品在糊化粘度特性方面几乎没有变化，而用大豆粉强化玉米粉的常规方法被发现会严重降低糊化粘度特性，并大幅降低发酵面团的酸度。基于该研究结果，已建议生产大豆强化高蛋白发酵玉米面团的最合适技术是在研磨和发酵前将煮过的全大豆加入浸泡过的玉米中，以改善感官特性、提高营养价值和优化功能特性。
