African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Characterization of the dominant microorganisms responsible for the fermentation of dehulled maize grains into nsiho in Ghana

Theophilus Annan
  • Theophilus Annan
  • Food Research Institute,Council for Scientific and Industrial Research,P.O. Box M.20,Accra, Ghana.
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Mary Obodai
  • Mary Obodai
  • Food Research Institute,Council for Scientific and Industrial Research,P.O. Box M.20,Accra, Ghana.
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George Anyebuno
  • George Anyebuno
  • Food Research Institute,Council for Scientific and Industrial Research,P.O. Box M.20,Accra, Ghana.
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Kwaku Tano-Debrah
  • Kwaku Tano-Debrah
  • Department of Nutrition and Food Science,University of Ghana, Legon, Accra, Ghana.
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Wisdom Kofi Amoa-Awua*
  • Wisdom Kofi Amoa-Awua*
  • Food Research Institute,Council for Scientific and Industrial Research,P.O. Box M.20,Accra, Ghana.
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  •  Received: 27 August 2014
  •  Accepted: 22 April 2015
  •  Published: 13 May 2015

References

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Halm M, Osei-Yaw A, Hayford KA, Kpodo KA, Amoa-Awua WKA (1996). Experiences with the use of a starter culture in the fermentation of maize for kenkey production in Ghana. World J. Microbiol. Biotech. 12: 531-536.
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Obodai, M., Oduro-Yeboah, C., Amoa-Awua, W. Anyebuno, G., Ofori, H., Annan, T., Mestres, C., Pallet, D. (2014). Kenkey production, vending, and consumption practices. Food Chain 4(3):275-288.
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