Process Development for Steamed Rice ‘Aboloo’; a Traditional Sweetened Snack Food in West Africa

Authors: Mensah AA, Johnson PNT*, Dawson ES and Saalia FK

Volume 2, Issue 4

Abstract

This study aimed at developing a process for using local Ghanaian rice varieties to produce Aboloo; a traditional
sweetened snack normally prepared from maize. Ten traditional producers of aboloo were interviewed to determine the
critical unit operations and factors used in the preparation of aboloo to aid in process optimization. Consumer preference
attributes for both baked and steamed aboloo were determined by interviewing 100 consumers using a semi-structured
questionnaire. The magnitude of the preference for each attribute was determined using a 5 point scale (maximum = 5,
minimum = 1). Critical unit operations identified that affect the quality included dehulling, soaking and fermentation.
These unit operations were perceived by processors to affect the colour and texture of the final product. Four locally
produced rice varieties, Beauty, Jasmine 85, Local Perfumed and Togo Marshall, were used for the process development
of rice aboloo. For each rice variety, ten composite flour formulations involving rice, maize and wheat flour were made
using the extreme vertices design. Sensory evaluation was carried by a trained panel to evaluate rice aboloo samples
made from the four rice varieties. Rice aboloo made from Jasmine 85 with composite flour of 55% Jasmine85 rice: 40%
maize: 5% wheat flour was found suitable for producing rice aboloo because the subsequent consumer acceptability test
carried out on the developed steamed rice aboloo products was found to have the best desirable textural and sensory
attributes.

Keywords:

PNT Johnson, Department of Nutrition and Food Science, University of Ghana, Legon, Accra,
Ghana, Tel: +233244601763; E-mail: paanii.johnson@gmail.com

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