Rheological characterization of akamu, a semi-liquid food made from maize, millet and sorghum

Sopade, P. A. and Kassum, A. L. (1992) Rheological characterization of akamu, a semi-liquid food made from maize, millet and sorghum. Journal of Cereal Science, 15 2: 193-202.


Author Sopade, P. A.
Kassum, A. L.
Title Rheological characterization of akamu, a semi-liquid food made from maize, millet and sorghum
Journal name Journal of Cereal Science   Check publisher's open access policy
ISSN 0733-5210
1095-9963
Publication date 1992-03
Sub-type Article (original research)
Volume 15
Issue 2
Start page 193
End page 202
Total pages 10
Place of publication London, United Kingdom
Publisher Academic Press
Language eng
Abstract Viscosity-rotational speed (shear rate) relationships were determined for sweetened and unsweetened akamu, a cooked starchy extract prepared from fermented maize, millet and sorghum, at temperatures between 10 and 70 °C. The rotational speeds were between 10 and 100 rev/min. Akamu exhibited pseudoplastic behaviour at all temperatures. Akamu from maize had the highest viscosity and millet-akamu the lowest. A power-law equation adequately described the relationship, and correlation coefficients were from –1·0000 to –0·9915. Power-law indices were not affected by temperature, sugar and grain type, and were between 0·33 and 0·37 for all the samples. Consistency indices decreased with temperature, and the Arrhenius equation was used to describe the dependence. Activation energies varied from 3·3 to 11·6 MJ/mol. Sweetened samples had slightly lower activation energies. Sorghum-akamu showed the least sensitivity to temperature and maize-akamu the highest.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Centre for Nutrition and Food Sciences Publications
 
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Created: Mon, 07 Mar 2011, 16:02:13 EST