Abstract
Maize is a cereal widely consumed in Africa and most parts of the world. In Ghana, it is consumed in various forms. Studies were done to evaluate the suitability of a high quality protein maize termed ‘Obatanpa’ for ‘kenkey’ production by comparing it to ‘Okomasa’, a normal maize used for ‘kenkey’ production. The results showed that fermentation had a significant effect on the nutrient composition of the doughs and improved digestibility and texture. ‘Obatanpa’ compared very well with ‘Okomasa’, especially in its utilization for ‘kenkey’ production. ‘Obatanpa’ also had a higher protein, fat and ash content with a reasonable acidity level compared to that of ‘Okomasa’.
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