Physicochemical Properties and Bacterial Community Profiling of Optimal <i>Mahewu</i> (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula

Physicochemical Properties and Bacterial Community Profiling of Optimal <i>Mahewu</i> (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula

<i>Mahewu</i> is a fermented food product from maize, commonly consumed in Southern Africa. This study investigated the effect of optimizing fermentation (time and temperature) and boiling time of white maize (WM) and yellow maize (YM) <i>mahewu</i>, with the use of the Box–B...

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Bibliographic Details
Main Authors: Grace Abosede Daji, Ezekiel Green, Adrian Abrahams, Ajibola Bamikole Oyedeji, Kedibone Masenya, Kulsum Kondiah, Oluwafemi Ayodeji Adebo
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
fermentation
optimisation
response surface methodology
metagenomics
<i>mahewu</i>
maize
Online Access:https://www.mdpi.com/2304-8158/11/20/3171

Internet

https://www.mdpi.com/2304-8158/11/20/3171

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