Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of Hausa koko, a Ghanaian Fermented Cereal Porridge

Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of Hausa koko, a Ghanaian Fermented Cereal Porridge

Hausa koko is an indigenous porridge processed from millet in Ghana. The process involves fermentation stages, giving the characteristic organoleptic properties of the product that is produced largely at a small-scale household level and sold as a street food. Like many other indigenous foods, quali...

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Bibliographic Details
Main Authors: Amy Atter, Maria Diaz, Kwaku Tano-Debrah, Angela Parry-Hanson Kunadu, Melinda J. Mayer, Ian J. Colquhoun, Dennis Sandris Nielsen, David Baker, Arjan Narbad, Wisdom Amoa-Awua
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-08-01
Series:Frontiers in Microbiology
Subjects:
fermented cereal
Hausa koko
Africa
metabolomics
bacteria
fungi
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2021.681983/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2021.681983/full

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