Lactic acid fermentation is an important food processing technology in Africa. This
technology is indigenous and is adaptable to the culture of the people. This paper reviews …

This work offers comprehensive, authoritative coverage of current information on indigenous
fermented foods of the world, classifying fermentation according to type. This edition …

Fermented foods constitute a significant component of African diets. Many fermented foods
are known, some serve as main course meals, others as beverages while others are highly …

The fermentation of food has the following advantages: longer keeping quality, variety in
flavour, making inedible foods edible. In addition, the fermented foods have enhanced …

Lactic acid bacteria increased from 3.2× 10 6 and 1.6× 10 7 cfu/g (wet wt) to 2× 10 9 and
1.6× 10 9 cfu/g after 12 to 24 h of fermentation of home-produced mawè (a dough produced …

Single starter cultures were used to ferment cassava for fufu production in a process which
involved steeping seeded cassava tubers in water for 96 h. The cultures used include …

Three methods for fermentation of uji were compared in laboratory trials: spontaneous,
backslopping (using an inoculum from a previous fermentation) and use of a starter culture …

There has been a proliferation of books and papers dealing with the indigenous fermented
foods/beverages of the world. It is anticipated that these foods/beverages will play an ever …

Improving Young Child Feeding in Eastern and Southern Africa Household-Level Food
Technology - Proceedings of a workshop held in Page 1 ARCHIV MOSES 28523 Improving …

Rabadi is generally prepared in northern India by mixing pearl millet flour with buttermilk
and allowing it to ferment for 4-6 h in the sun during May or June. The product is then diluted …