This study was designed to monitor the effect of fermentation and extrusion on ripe plantain and groundnut blends. The blended samples were prepared in five combinations (A=100% ripe plantain; B= 80% ripe plantain: 20% groundnut; C= 60% ripe plantain: 40% groundnut; D= 50% ripe plantain: 50% groundnut and E= 100% groundnut) and separated into four batches (i.e. first batch = preconditioned and extruded; second batch = fermented; third batch = fermented and extruded; and fourth batch = unfermented/unextruded. The blended samples were fermented for 96 hours in submerged state fermentation. The pH, temperature and total titratable acidity (TTA) of the fermented samples were determined.
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