A portion of the fermented dough is made into a slurry by adding two or three parts of water and cooked with continuous stirring into a sticky gelatinous paste known as aflata. During this process, salt is added in the case of Ga-kenkey. The aflata is mixed thoroughly with a portion of the uncooked fermented dough using wooden ladles and allowed to cool. The ratio of aflata mixed with uncooked dough depends on the type of kenkey being produced and the preference of the consumers. Amongst the indigenous Ga people who consume kenkey as a major staple, the ratio of aflata to the uncooked dough is usually 1 to 1. However, some producers mix two-thirds of aflata with one-third of the uncooked dough, and others mix one-third aflata with two-thirds uncooked dough. The ratio of aflata mixed with the uncooked dough determines the texture of the kenkey that will be produced. In a sensory evaluation of the texture of kenkey, the highest score was given by panellists for kenkey prepared from a 1-to-1 aflata to uncooked dough mixture (8). The study confirmed that aflatalisation is necessary to produce kenkey of the desired texture. Aflata is reported to act as a binding agent when mixed with uncooked fermented dough and enables the product to be molded into balls and other shapes (9).
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