Millet-based Traditional Processed Foods and Beverages—A Review
I. Amadou (1), O. S. Gbadamosi (2), and G.-W. Le (1). (1) State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China. (2) Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria. Cereal Foods World 56(3):115-121.
Traditionally fermented foods and beverages obtained from millet or millet mixed with other cereals (corn and sorghum) include koko (millet porridge), fura, mangishi, jandh, uji, burukutu, kunu-zaki, ogi, and bushera. Unfermented millet-based products include dambu, masvusvu, and roti. Steeping, milling, slurrying, sieving, fermentation, sedimentation, and cooking are the basic processes used to produce many fermented foods, while malting, mashing, and fermentation of extracts are important steps in the manufacture of fermented beverages. In most cases natural, uncontrolled fermentation is employed; only in a few cases are starter cultures used. Lactic acid-producing microorganisms, yeasts, and molds are the predominant organisms found in fermentation processes. Final fermented products include porridge, gruel, bread, paste, mash, and beer and are consumed by adults and children as meals, weaning foods, and beverages.