National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Ablo is a wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The study is intended to develop the production’s technology of two new types of Ablo. The methodology adopted consists of carrying out production tests according to the original process described by Aholou-yeyi (2007) modified. The results showed that production of sorghum-based Ablo technology and production of millet-based Ablo technology followed four main steps, namely: the preparation of flour, the preparation of the dough to ferment, fermentation and cooking. Fermentation lasted 2-3 hours for the millet-based Ablo and 3 hours for the Ablo made from sorghum. The cooking time of the fermented dough was 15 to 20 minutes. Millet-based Ablo and sorghum-based Ablo had an alveolar structure and were more consistent than the fermented dough.
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