Effect of Fermentation Time and Blending Ratio on Microbial Dynamics, Nutritional Quality and Sensory Acceptability of <i>Shameta</i>: A Traditional Cereal-Based Fermented Porridge for Lactating Mothers in Ethiopia

Effect of Fermentation Time and Blending Ratio on Microbial Dynamics, Nutritional Quality and Sensory Acceptability of <i>Shameta</i>: A Traditional Cereal-Based Fermented Porridge for Lactating Mothers in Ethiopia

Ethiopia has one of the highest levels of malnourished lactating mothers in sub-Saharan Africa. However, traditionally, different communities prepare foods solely for lactating mothers. For example, “<i>Shameta</i>” is one of the cereal-based fermented cultural foods exclusively produced...

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Bibliographic Details
Main Authors: Daniel Asfaw Kitessa, Ketema Bacha, Yetenayet B. Tola, Mary Murimi
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Fermentation
Subjects:
fermentation time
formulated <i>Shameta</i>
lactating mothers
blending ratio
Online Access:https://www.mdpi.com/2311-5637/10/3/118

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