Effect of Fermentation Process on the Nutritional Composition of “Etsew”, a Corn-Based Food

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Jennifer Eyram Nkrow


This study assesses the effect of fermentation process on the nutritional compositions of a corn-based food “Etsew”. Dried corn Zea mays var “Obaatampa” was used for the study. A total of 9 samples were collected and analyzed for a period of one month. These were dried corn, steeped corn, milled corn, three samples of corn dough with 1 day, 3 days and 5 days fermentation periods and three samples of “Etsew” made from the various fermented corn dough. The test was run on each sample three times to ensure the reliability of test results. Proximate analysis was done on the samples using standard methods. Results from the study show an increase in moisture, protein, fat, fibre and carbohydrate contents of the corn dough compared to the raw corn. The study also observed reduction in protein, carbohydrate, fat and energy value when heat was applied to the dough during “Etsew” preparation.

Fermentation, Etsew, AOAC, Obaatampa

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How to Cite
Nkrow, J. E. (2020). Effect of Fermentation Process on the Nutritional Composition of “Etsew”, a Corn-Based Food. Asian Food Science Journal, 16(1), 59-66. https://doi.org/10.9734/afsj/2020/v16i130165
Original Research Article


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