February 2016

Aroma profile of gowe, a traditional malted fermented sorghum beverage from Benin

Spontaneous fermented gowé was characterized by specific flavor produced by different enzymatic activities of microorganisms involved. Gowé was also produced by controlled fermentation using strains of Lactobacillus fermentum and Weissella confusa singly or in combination with Kluyveromyces marxianus and Pichia anomala after an accelerated saccharification. Investigation using Likens-Nikerson extraction...

Author(s): Générose Vieira-Dalodé, Noël Akissoé, Nana Annan, Djidjoho Joseph Hounhouigan and Mogens Jakobsen

February 2016

Composition and sensory properties of plantain cake

Nutrient composition, organoleptic attributes and overall acceptability of plantain cake were evaluated. Plantain fingers in stages 2 (URP) and 5 of ripeness (RP) used in this study were washed, peeled, sliced into small pieces, sun-dried for five days and milled separately into flour. Commercial wheat flour (WF100) served as the control. Each sample was sieved and analyzed for functional properties and nutrients and...

Author(s): Ibeanu Vivienne, Onyechi Uchenna, Ani Peace and Ohia Clinton