Effect of storage period on physical, chemical, microbial, and sensory qualities of instant masa flour produced from blends of rice and Bambara groundnut
Abstract:Masa is a traditionally fermented meal usually made from cereals. The aim of
this research was to produce an enriched meal from rice and Bambara
groundnut. The colour, functional properties and microbial quality of
composite blend of rice and Bambara groundnut flour, in the ratio of 100:0,
95:5, 90:10, 85:15, 80:20, were evaluated using standard methods. Sensory
properties of freshly made masa and masa prepared from stored flours were
also determined. The microbial load of the masa flour blen… Show more
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