Effects of Fermented Maize Residue on the Physicochemical and Nutritional Properties of Cookies
Owuno Friday *
Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria.
Kiin-Kabari David Barine
Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria.
Akusu Monday
Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Fermented maize residue, a by-product of the production of fermented starch, a local weaning food and breakfast cereal for adults in Nigeria and West Africa was dried, milled into flour and utilized as a fibre source in cookies production at 0 – 30% levels of substitution. The effects of the addition of the fermented maize residue on the physical, sensory and nutritional properties on the cookie sample were investigated. Results showed spread ratio values decreased with residue flour addition, ash content and protein content and carbohydrate also showed a decrease. The crude fibre content increased with levels of replacement. The result of sensory evaluation showed equal preference among the samples. Invitro-protein digestibility showed a decrease with fermented maize residue addition. Addition of fermented maize residue to cookie production can be a viable way of utilizing the fibre rich fermented maize residue
Keywords: Fermented maize residue, digestibility