Abstract
ABSTRACTProtein 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.
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