| Abstract: | There were no significant differences in the composition of four fermented maize doughs used by different ethnic groups in Ghana. The average maize dough contained 49.6% moisture, 37.5% starch and had a titratable acidity of 4.3 mg NaOH g?1 and pH of 3.76. Fermented maize dough (48% m.c.) was fortified with defatted soya flour at 50, 100, 150 and 200 g kg?1 on a replacement basis and used in two traditional food products. Triangle taste tests indicated a significant difference between the control and samples fortified with 10% or more soya flour. Based on a preference test, maize dough products with up to 10% added soya flour were acceptable to Ghanaians. |
