Milling and Doughing

The steeped maize is milled in a plate mill popularly known in Ghana as corn mill into a very smooth meal; which is then mixed with water to form a dough with a moisture

Figure 2 Traditional site of maize fermentation in Accra, Ghana. The figure shows a fermentor in the back, the molding of balls of the mixture of fermented and unfermented dough, and wrapping of the balls in maize husks.

content of about 50-55%. The amount of water used to form the dough is very important as this affects the rate of fermentation as well as the quality and shelf life of the dough. This amount varies widely from one producer to another, between 17 and 44 liters of water to 100 kg of maize (1).

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