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Protein Losses in Traditional Agidi Paste Production |
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| Authors: | E N T AKOBUNDU F H HOSKINS |
| Affiliation: | Author Hoskins (to whom reprint requests should be addressed) is with the Dept. of Food Science, Louisiana Agricultural Experiment Station, Center for Agricultural Sciences and Rural Development, Louisiana State Univ., Baton Rouge, LA 70803. Author Akobundu, formerly with Louisiana State Univ., is now affiliated with the Dept of Food Technology, Federal Polytechnic, P.M.B. 758, Akure, Nigeria. |
| Abstract: | Protein 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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