Traditional Lactic Acid Fermentation, Malt Addition, and Quality Development in Maize-Cowpea Weaning Blends

Abstract

We studied the effects of traditional lactic acid fermentation and the addition of malt on the physicochemical properties of maize-cowpea blends. The products were high in protein (18.4%-19.4%) and low in fat (0.5%-1.3%) and fibre (0.5%-0.7%). Fermentation reduced the pH from 6.7 to 4.4. The unfermented sample without malt was about four times as thick in consistency as those containing it. Up to 5% malt in the blends did not reduce the viscosity of the cooked samples fermented for two days. Fermentation for three days further neutralized the known effects of reducing viscosity by the addition of malt. Two different effects occurred when fermented blends containing malt were cooked: malt addition caused a reduction in viscosity, whereas fermentation led to an increase. Thus adding malt to maize-cowpea blends before fermentation does not reduce viscosity. Adding malt to the blend after fermentation should be tried.