文摘
The production of “attixe9;kxe9;” is typically undertaken in households in Africa, and consequently suffers from inconsistent product quality. To produce “attixe9;kxe9;” having optimal physicochemical and sensory qualities, the effect of compression force on the extent of water removed for a range of fermented paste conditions and paste loadings was investigated using a pneumatic press. Then, the mash was processed into semolina using a granulator. The pressure required to reduce the moisture content to 52 % – which, in an earlier study was found to be ideal for semolining, was found to be critically dependent on 10 % inoculums, 12 h fermentation and the mass of paste. A relationship was established between the pressure applied and the volume of water expelled. This model provides for optimisation and standardization of the “attixe9;kxe9;” process by controlling the two steps of production in households and industries.