@article{ajfst20221041,
author={{Christian, Konfo T. R. and Vahid, Aissi M. and Yaya, Koudoro A. and Alice, Tamou R. and Edwige, Dahouenon-Ahoussi and Dominique, Sohounhloue C.K.},
title={Development, Microbiological and Organoleptic Quality of Seasoned Flour for the Preparation of <i>Amiw?</i>, a Cooked Maize Paste in Benin},
journal={American Journal of Food Science and Technology},
volume={10},
number={4},
pages={147--152},
year={2022},
url={http://pubs.sciepub.com/ajfst/10/4/1},
issn={2333-4835},
abstract={Good nutrition plays an essential role in human health. However, in urban areas, living and working conditions greatly influence the pace of life. Thus, the time available, especially for shopping and cooking, is becoming increasingly shorter. To help people manage these constraints, ready-to-use food products should be developed. The objective of this study is to formulate flour for the rapid preparation of <i>Amiw?</i>, seasoned maize paste in Benin. The flour was obtained from a blend of maize flour, condiments (tomatoes, onions) and spices (ginger, garlic, bay leaf and shrimp) dried and ground. Five blending formulas were tested. The microbiological quality of the seasoned flours produced and the sensory characteristics of corresponding <i>Amiw?</i> were evaluated by standard methods. The results revealed that the five seasoned flours produced had acceptable microbiological quality according to the recommended criteria. <i>Amiw?</i> from the formula 5 containing 600 g of condiments/spices and 100 g of flour was best appreciated in terms of taste, flavor, color, and overall acceptability.},
doi={10.12691/ajfst-10-4-1}
publisher={Science and Education Publishing}
}