Regular ArticleDry Milling and Accelerated Fermentation of Maize for Industrial Production of Kenkey, a Ghanaian Cereal Food
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Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains
2016, Journal of Cereal ScienceCitation Excerpt :White kenkey should be less sticky, soft and uniform. In addition a fairly bland taste is preferred in the case of white kenkey (Nche et al., 1994; Obodai et al., 2014). Long steeping duration (48 h) and low fermentation duration (12 h) is therefore recommended based on the results of the present work.
Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice
2008, Food ChemistryCitation Excerpt :Mixtures of brown rice and demineralized water (ratio 1:5, w/v) were fermented naturally for 24 h at 30 °C. Starting on the second day and after each consecutive day, a fresh mixture was inoculated with 10% of the water of the previously fermented mixture, in order to obtain an accelerated fermentation by enrichment of acidifying microbiota (Nche, Odamtten, Nout, & Rombouts, 1994). All treatments were carried out in duplicate.
The microflora of fermented nixtamalized corn
2004, International Journal of Food MicrobiologyEffects of maize type and fermentation conditions on the quality of beninese traditional ogi, a fermented maize slurry
1998, Journal of Cereal ScienceSoaking of maize determines the quality of aflata for kenkey production
1996, Journal of Cereal ScienceAcceleration of the fermentation of kenkey, an indigenous fermented maize food of Ghana
1995, Food Research International
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