The effects of processing on the availability of lysine in kenkey, a Ghanaian fermented maize food.
The effects of processing steps such as soaking, fermentation, cooking and drying on the availability of lysine in kenkey were investigated. Soaking increased lysine availability by 21% and 22% for maize and maize-cowpea mixtures, respectively. Cooking of soaked samples further improved lysine availability by 68% and 31% for maize and maize-cowpea mixtures, respectively. Further significant improvements in lysine availability were effected by fermentation and cooking and values of 3.42 and 4.43 g/16 g N were recorded, respectively for maize and maize-cowpea doughs fermented for 4 days and cooked for 3 h. Cabinet drying had no significant effect on lysine availability, but drum drying of fermented maize and maize-cowpea doughs significantly lowered lysine availability in the resulting kenkey. A 1:1 mixture of cabinet and drum dried flours gave a product with higher available lysine content than the drum dried flour.
Nche
P F
PF
Department of Food Science, Agricultural University, Wageningen, The Netherlands.
Nout
M J
MJ
Rombouts
F M
FM
D001682:Biological Availability; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000379:methods; D005869:Ghana; D006801:Humans; D008239:Lysine / Q000032:analysis* / Q000493:pharmacokinetics; D009584:Nitrogen / Q000032:analysis; D003313:Zea mays / Q000737:chemistry*
D008239:Lysine; D009584:Nitrogen