Abstract
The investigation of the appropriate cooking temperature for freshly harvested mature corn cobs is presented. The process of Combination cooking method was utilized in the experimentation to ensure the achievement of the appropriate temperature and duration for the cooking stage. The appropriate cooking temperature and duration was found to be 195 o C and 30 minutes respectively. Variations in initial moisture content of the freshly harvested cobs (69.7 85.3% wb) did not affect the cooking temperature and duration. Cooking at the determined appropriate temperature and duration resulted in a properly cooked corn cob.
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