Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Food Science
Process Characteristics And Microbiology Of Fura Produced In Ghana, James Owusu-Kwarteng, Kwaku Tano-Debra, Fortune Akabanda, Richard Glover
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, …