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Food Science

Fermentation

James Owusu-Kwarteng

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Process Characteristics And Microbiology Of Fura Produced In Ghana, James Owusu-Kwarteng, Kwaku Tano-Debra, Fortune Akabanda, Richard Glover Jan 2010

Process Characteristics And Microbiology Of Fura Produced In Ghana, James Owusu-Kwarteng, Kwaku Tano-Debra, Fortune Akabanda, Richard Glover

James Owusu-Kwarteng

Majority of traditional cereal-based foods consumed in Africa are processed by spontaneous fermentation and are important as weaning foods for infants and as dietary staples for adults. Detailed knowledge of traditional processing is a prerequisite for investigating ways to improve both the nutritional and microbiological qualities of the corresponding product. In this study, the traditional processing of millet into fura, a popular millet-based dumpling consumed throughout West Africa, particularly Nigeria, Burkina-Faso and Ghana was investigated in a range of production units in northern Ghana. Microbiology of the processing was also investigated. Processing steps included soaking or steeping the grains, washing ...