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The Quality Aspect and Safety of Some Traditional Fermented Product from Sorghum and millet

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African Fermented Food Products- New Trends

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Abstract

Traditionally, fermented foods and beverages contribute to the diet of people by promoting their health and nutritional quality. Remarkably, sorghum and millets are nutritionally superior to major cereals. They are rich in dietary fibres, protein, energy and carbohydrate, which contribute to a human health. However, these crops have received lesser research attention globally, and considering this, the current topic was aimed to summarize the reports available on quality and safety of traditional fermented food products from sorghum and millet. Fermented food products from sorghum and millets from Africa includes; Burkina, hausa koko, ogi,kunun-zaki, nasha, pito and among others. These fermented foods have varying qualities. Lactic acid bacteria are the main microorganisms used for the fermentation of these products. Quality and safety of fermented sorghum and millet food product are achieved through the application of the HACCP principles.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences University for Development Studies, Tamale, Ghana

    Newlove A. Afoakwah & Gustav Komla Mahunu

  2. Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, Khartoum North, Sudan

    Abdalbasit Adam Mariod

Authors
  1. Newlove A. Afoakwah
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  2. Gustav Komla Mahunu
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  3. Abdalbasit Adam Mariod
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Corresponding author

Correspondence to Gustav Komla Mahunu .

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Editors and Affiliations

  1. Department of Biology, University of Hail, Hail, Saudi Arabia

    Abdel Moneim Elhadi Sulieman

  2. Indigenous Knowledge and Heritage Centre, Ghibaish College of Science & Technology, Ghibaish, Sudan

    Abdalbasit Adam Mariod

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Afoakwah, N.A., Mahunu, G.K., Mariod, A.A. (2022). The Quality Aspect and Safety of Some Traditional Fermented Product from Sorghum and millet. In: Elhadi Sulieman, A.M., Adam Mariod, A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_34

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