Traditional cereal processing in Nigeria and Ghana

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H. G. Muller (1970) Ghana Jnl agric. Sci. 3, 187-195 There are a few fried traditional products. Atshomo is a sweet wheat flour pastry flavoured with aniseed or nutmeg and fried in oil. And Fig. 15 shows the preparation of togbei. This is a wheat flour pastry containing sugar, palm wine and beaten egg. The dough is rolled into balls and fried. Conclusion Although cereals are typical carbohydrate foods, their protein content is far higher than that of the tubers. Whereas the latter have a protein content of the order of 2-3%, that of the cereals is about 10% and they will generally sustain an adult but not growing children. Hence protein deficiency in adults is rare in the cereal-eating north of Nigeria and Ghana and more common in the south where tubers are the staple diet. Cereals are generally deficient in lysine. Maize is additionally deficient in tryptophan and finger millet in threonine (Oyenuga, 1968). There. exists little information on the effect of processing on the nutrient content of traditional cereal dishes. Work in Leeds has shown that wet sieving and steeping, for instance, have considerable effect on the protein losses in ogi. Similarly, there are few analytical data of these foods: those available are summarized in Table 4. left, akporhe wrapped in corn sheaths on the right. Here the corn husk wrapping is typically pushed into the dumpling from below, leaving part of it exposed at the top. Several other types of kenkey exist differing in additives (sugar, salt, sweet potato), fermentation time, flour extraction and method of wrappiug. The flow diagram of kenkey manufacture is given in Fig. 14. Baked or fried products Bread baking is not indigenous in West Mrica. The local bread resembles English bread but tends to be sweeter and of a finer texture. The latter is the result of the use of dough brakes rather than the conventional European moulder. A good description of Nigerian bakery practice is given by Kilby (1965). TABLE 4 Analysis of Various West African Fermented Cereals (% D.E.) Carbo- Protein Fat hydrate Fibre W'ater I -- Kaffirbeer l .. 15'0 Trace 75 - 96 Sorghumogi .. 11·3 2·7 84 1·8 41 Millet ogi · . 9·1 7·5 81 1·5 41 Maizeogi · . 7·7 4·0 87 0·5 48 Maizeogi porridge · . 7·7 4·0 87 0·5 91 Agidi . . .. 7·7 4·0 87 0·5 82 Maizembor .. 10·5 4·2 83 1·9 53 Koko porridge .. 10·5 4·2 83 1·9 93 Banku ·. 10·5 4·2 83 70 1'91 Kenkey2 .. 9·7 2·1 86 0·8 66 I 1 Mter Platt (1968); 2 From FAD data. All other data by the author.
Traditional cereal processing in Nigeria and Ghana Acknowledgement The financial assistance of Leeds University and the Ministry of Overseas Development, London, which made this study possible, is gratefully acknowledged. REFERENCES Akinrele, I. A. ; Bassir, O. (1967) The nutritive value of ogi, a Nigerian infant food. J. trop. Med. Hyg. 70, 279-280. Christian, W. F. K. (1966) Fermentedfoods of Ghana. Accra: Food Research Institute (mimeo.). Dovlo, F. E. (undated) Traditional methods of processing and preserving food in Ghana. Accra: Food Research Institute (mimeo.). Dovlo, F. E. (1968)Maize ..its processingand preparation for food in Ghana. Accra: Food Research Institute (mimeo.). Kilby, P. (1965) African enterprise: The Nigerian bread industry. Stanford: Stanford University. Hoover Imtitutional Series 8. Maloin (1767) Description des arts du meunier, du vermicellier et du boulanger. Paris. Maurizio, A. (1924) Nahrungsmittel aus Getreide, vol. 1. Berlin: Parey. Oyenuga, V. A. (1968) Nigerian food andfeeding-stuffs. Ibadan: Ibadan University Press. Parmentier, A. A. (1776) Experiences et reflections relatives it l'analyse du ble et des farines. Paris. Platt, B. S. (1964)Biologicalenoblement: Improvement of the nutritive value of foods and dietary regimens by biological agencies. Fd Technol. 18,662-670. Platt, B. S. (1968) Tables of representative values of foods commonly used in tropical countries. London: HMSO. Spec. Rep. Ser., med. Res. Counc. 302. Schweigert, F. & Fellingham, S. A. (1963) A study of the fermentation in the production of mahewu, an indigenous sour maize beverage of Southern Mrica. Milchwissemch. 18,241-246. Spicher, G. (1959) Die Mikroflora des Sauerteiges, 1. Zentralbl. f. Bact. Paras. Inf. u. Hyg. II Abt. 113, 80-106. Spicher, G. & Stephen, N. (1964; 1966)Die Mikroflora des Sauerteiges, 2 and 3. ibid. 118, 453-471; 120, 685-702. Whitby, P. (1968) Foods of Ghana. Res. Bull. Fd Res. Inst., Ghana 1, 1-31.
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Traditional cereal processing in Nigeria and Ghana

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