Processing and quality attributes of gowe: a malted and fermented cereal-based beverage from Benin
Peter Fellows | Laurent Adinsi | Générose Vieira-Dalode | Noël Akissoé | Victor Anihouvi | Christian Mestres | Annali Jacobs | Nomusa Dlamini | Dominique Pallet | D. Joseph Hounhouigan
Gowe is a sweetish paste of malted, fermented, and cooked sorghum and/or maize flour, consumed in its pure state, but preferentially as a beverage after homogenizing with water, sugar, milk, and ice. A survey was carried out at different localities in the traditional gowe producing areas to investigate the diversity of the processing techniques, consumers’ characteristics, and the quality attributes. Producers and sellers were women exclusively while consumers cut across all classes of age, socio-cultural groups, and educational levels. Gowe varied in cereal and processing techniques, with maize and sorghum being used either singly or in combination (maize/sorghum ratio varying from 1 to 3) through four processes. Apart from the alternative process which leaves out the malting step, gowe processing techniques aim at producing sweetish and acidic tasting products through malting, saccharification, and fermentation. A principal component analysis plot of quality criteria of gowe indicated that the preference of consumers was directly associated with the perceptions of producers.Adeyemo, S.O., Olayode, O.B. and Odutuga, A.A. (1992) ‘Biochemical analysis of germinative white maize (Zea mays)’, Nigeria Journal: Nutrition and Food Science 13: 24-18.
Akingbala, J.O., Onochie, E.U., Adeyemi, I.A. and Oguntimein, G.B. (1987) ‘Steeping of whole and dry milled maize kernels in ogi preparation’, Journal of Food Processing and Preservation 11: 1-11.
Brauman, A., Thystëre, L. and Tchicaya, F. (1993) ‘Un exemple de biotechnologie à l’échelle artisanale: la fermentation de la pâte de maïs’, ORSTOM Congo Actualités 6: 10-11.
Chadare, F.J., Hounhouigan, D.J., Linnemann, A.R., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47: 338-62 <http://dx.doi.org/10.1080/03670240802003850≯.
Dagnelie, P. (1998) Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université, Tome 2.
Fuller, R. (1989) ‘Probiotics in man and animals’, Journal of Applied Bacteriology 66: 365-78.
Gernah, D.I., Ariahu, C.C. and Ingbian, E.K. (2011) ‘Effect of malting and lactic fermentation on some chemical functional properties of maize’, American Journal of Food Technology 6(5): 404-12 <http://dx.doi.org/10.3923/ajft.2011.404.412≯.
Glidja, M., Madodé, Y.E., Goussanou, J., Vieira-Dalodé, G. and Hounhouigan, D.J. (2006) Identification des technologies de production de Gowe et leurs contraintes à Parakou et à Cotonou, Rapport d’enquêtes, Benin: Faculté des Sciences Agronomiques (FSA).
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawe Production in Benin: Physical, Chemical and Microbiological Aspects, PhD thesis, Wageningen: Agricultural University of Wageningen.
Kayodé, A.P.P., Adegbidi, A., Linnemann, A.R., Nout, M.R.J. and Hounhouigan, D.J. (2005) ‘Quality of famer's varieties of sorghum and derived foods as perceived by consumers in Benin’, Ecology of Food and Nutrition 44: 271-94 <http://dx.doi.org/10.1080/03670240500187302≯.
Mahgoub, S.E.O. and Elhag, S.A. (1998) ‘Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars’, Food Chemistry 61: 77-80.
Michodjèhoun-Mestres, L., Hounhouigan, D.J., Dossou, J. and Mestres, C. (2005) ‘Physical, chemical and microbiological changes during natural fermentation of Gowe, a sprouted or non sprouted sorghum beverage from West-Africa’, African Journal of Biotechnology 6: 487-96 <http://dx.doi.org/10.5897/AJB2005.000-3089≯.
Muyanja, C.M.B.K. (2001) Studies on the Fermentation Technology of Bushera: A Ugandan Traditional Fermented Cereal Based Beverage, PhD thesis, Ås, Norway: Agricultural University of Norway.
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalodé, G., Mestres, C., Jacobs, A., Dlamini, N., Pallet, D. and Hounhouigan, D.J. (2012) ‘Production, consumption, and quality attributes of Akpan-a yoghurt-like cereal production from West Africa’, Food Chain 2: 207-20 <http://dx.doi.org/10.3362/2046-1887.2012.018≯.
Sanni, A.I., Onilude, A., Fadahunsi, I., Ogunbanwo, S. and Afolabi, R. (2002) ‘Selection of starter cultures for the production of ugba, a fermented soup condiment’, European Food Research and Technology 215: 176-80 <http://dx.doi.org/10.1007/s00217-002-0520-3≯.
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, New York: Marcel Dekker.
Svanberg, U., Lorri, W. and Sandberg, A. S. (1993) ‘Lactic fermentation of non-tannin and high tannin cereals: effects on in vitro estimation of iron availability and phytate hydrolysis’, Journal of Food Science 58: 408-12.
Vieira-Dalodé, G., Jespersen, L., Hounhouigan, D.J., Moller, P.L., Nago, C.M. and Jakobsen M. (2007) ‘Lactic acid bacteria and yeasts associated with Gowe production from sorghum in Benin’, Journal of Applied Microbiology 103: 342-9 <http://dx.doi.org/10.1111/j.1365-2672.2006.03252.x≯.
Adeyemo, S.O., Olayode, O.B. and Odutuga, A.A. (1992) ‘Biochemical analysis of germinative white maize (Zea mays)’, Nigeria Journal: Nutrition and Food Science 13: 24-18.
Akingbala, J.O., Onochie, E.U., Adeyemi, I.A. and Oguntimein, G.B. (1987) ‘Steeping of whole and dry milled maize kernels in ogi preparation’, Journal of Food Processing and Preservation 11: 1-11.
Brauman, A., Thystëre, L. and Tchicaya, F. (1993) ‘Un exemple de biotechnologie à l’échelle artisanale: la fermentation de la pâte de maïs’, ORSTOM Congo Actualités 6: 10-11.
Chadare, F.J., Hounhouigan, D.J., Linnemann, A.R., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47: 338-62 <http://dx.doi.org/10.1080/03670240802003850≯.
Dagnelie, P. (1998) Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université, Tome 2.
Fuller, R. (1989) ‘Probiotics in man and animals’, Journal of Applied Bacteriology 66: 365-78.
Gernah, D.I., Ariahu, C.C. and Ingbian, E.K. (2011) ‘Effect of malting and lactic fermentation on some chemical functional properties of maize’, American Journal of Food Technology 6(5): 404-12 <http://dx.doi.org/10.3923/ajft.2011.404.412≯.
Glidja, M., Madodé, Y.E., Goussanou, J., Vieira-Dalodé, G. and Hounhouigan, D.J. (2006) Identification des technologies de production de Gowe et leurs contraintes à Parakou et à Cotonou, Rapport d’enquêtes, Benin: Faculté des Sciences Agronomiques (FSA).
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawe Production in Benin: Physical, Chemical and Microbiological Aspects, PhD thesis, Wageningen: Agricultural University of Wageningen.
Kayodé, A.P.P., Adegbidi, A., Linnemann, A.R., Nout, M.R.J. and Hounhouigan, D.J. (2005) ‘Quality of famer's varieties of sorghum and derived foods as perceived by consumers in Benin’, Ecology of Food and Nutrition 44: 271-94 <http://dx.doi.org/10.1080/03670240500187302≯.
Mahgoub, S.E.O. and Elhag, S.A. (1998) ‘Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars’, Food Chemistry 61: 77-80.
Michodjèhoun-Mestres, L., Hounhouigan, D.J., Dossou, J. and Mestres, C. (2005) ‘Physical, chemical and microbiological changes during natural fermentation of Gowe, a sprouted or non sprouted sorghum beverage from West-Africa’, African Journal of Biotechnology 6: 487-96 <http://dx.doi.org/10.5897/AJB2005.000-3089≯.
Muyanja, C.M.B.K. (2001) Studies on the Fermentation Technology of Bushera: A Ugandan Traditional Fermented Cereal Based Beverage, PhD thesis, Ås, Norway: Agricultural University of Norway.
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalodé, G., Mestres, C., Jacobs, A., Dlamini, N., Pallet, D. and Hounhouigan, D.J. (2012) ‘Production, consumption, and quality attributes of Akpan-a yoghurt-like cereal production from West Africa’, Food Chain 2: 207-20 <http://dx.doi.org/10.3362/2046-1887.2012.018≯.
Sanni, A.I., Onilude, A., Fadahunsi, I., Ogunbanwo, S. and Afolabi, R. (2002) ‘Selection of starter cultures for the production of ugba, a fermented soup condiment’, European Food Research and Technology 215: 176-80 <http://dx.doi.org/10.1007/s00217-002-0520-3≯.
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, New York: Marcel Dekker.
Svanberg, U., Lorri, W. and Sandberg, A. S. (1993) ‘Lactic fermentation of non-tannin and high tannin cereals: effects on in vitro estimation of iron availability and phytate hydrolysis’, Journal of Food Science 58: 408-12.
Vieira-Dalodé, G., Jespersen, L., Hounhouigan, D.J., Moller, P.L., Nago, C.M. and Jakobsen M. (2007) ‘Lactic acid bacteria and yeasts associated with Gowe production from sorghum in Benin’, Journal of Applied Microbiology 103: 342-9 <http://dx.doi.org/10.1111/j.1365-2672.2006.03252.x≯.
Adeyemo, S.O., Olayode, O.B. and Odutuga, A.A. (1992) ‘Biochemical analysis of germinative white maize (Zea mays)’, Nigeria Journal: Nutrition and Food Science 13: 24-18.
Akingbala, J.O., Onochie, E.U., Adeyemi, I.A. and Oguntimein, G.B. (1987) ‘Steeping of whole and dry milled maize kernels in ogi preparation’, Journal of Food Processing and Preservation 11: 1-11.
Brauman, A., Thystëre, L. and Tchicaya, F. (1993) ‘Un exemple de biotechnologie à l’échelle artisanale: la fermentation de la pâte de maïs’, ORSTOM Congo Actualités 6: 10-11.
Chadare, F.J., Hounhouigan, D.J., Linnemann, A.R., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47: 338-62 <http://dx.doi.org/10.1080/03670240802003850≯.
Dagnelie, P. (1998) Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université, Tome 2.
Fuller, R. (1989) ‘Probiotics in man and animals’, Journal of Applied Bacteriology 66: 365-78.
Gernah, D.I., Ariahu, C.C. and Ingbian, E.K. (2011) ‘Effect of malting and lactic fermentation on some chemical functional properties of maize’, American Journal of Food Technology 6(5): 404-12 <http://dx.doi.org/10.3923/ajft.2011.404.412≯.
Glidja, M., Madodé, Y.E., Goussanou, J., Vieira-Dalodé, G. and Hounhouigan, D.J. (2006) Identification des technologies de production de Gowe et leurs contraintes à Parakou et à Cotonou, Rapport d’enquêtes, Benin: Faculté des Sciences Agronomiques (FSA).
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawe Production in Benin: Physical, Chemical and Microbiological Aspects, PhD thesis, Wageningen: Agricultural University of Wageningen.
Kayodé, A.P.P., Adegbidi, A., Linnemann, A.R., Nout, M.R.J. and Hounhouigan, D.J. (2005) ‘Quality of famer's varieties of sorghum and derived foods as perceived by consumers in Benin’, Ecology of Food and Nutrition 44: 271-94 <http://dx.doi.org/10.1080/03670240500187302≯.
Mahgoub, S.E.O. and Elhag, S.A. (1998) ‘Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars’, Food Chemistry 61: 77-80.
Michodjèhoun-Mestres, L., Hounhouigan, D.J., Dossou, J. and Mestres, C. (2005) ‘Physical, chemical and microbiological changes during natural fermentation of Gowe, a sprouted or non sprouted sorghum beverage from West-Africa’, African Journal of Biotechnology 6: 487-96 <http://dx.doi.org/10.5897/AJB2005.000-3089≯.
Muyanja, C.M.B.K. (2001) Studies on the Fermentation Technology of Bushera: A Ugandan Traditional Fermented Cereal Based Beverage, PhD thesis, Ås, Norway: Agricultural University of Norway.
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalodé, G., Mestres, C., Jacobs, A., Dlamini, N., Pallet, D. and Hounhouigan, D.J. (2012) ‘Production, consumption, and quality attributes of Akpan-a yoghurt-like cereal production from West Africa’, Food Chain 2: 207-20 <http://dx.doi.org/10.3362/2046-1887.2012.018≯.
Sanni, A.I., Onilude, A., Fadahunsi, I., Ogunbanwo, S. and Afolabi, R. (2002) ‘Selection of starter cultures for the production of ugba, a fermented soup condiment’, European Food Research and Technology 215: 176-80 <http://dx.doi.org/10.1007/s00217-002-0520-3≯.
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, New York: Marcel Dekker.
Svanberg, U., Lorri, W. and Sandberg, A. S. (1993) ‘Lactic fermentation of non-tannin and high tannin cereals: effects on in vitro estimation of iron availability and phytate hydrolysis’, Journal of Food Science 58: 408-12.
Vieira-Dalodé, G., Jespersen, L., Hounhouigan, D.J., Moller, P.L., Nago, C.M. and Jakobsen M. (2007) ‘Lactic acid bacteria and yeasts associated with Gowe production from sorghum in Benin’, Journal of Applied Microbiology 103: 342-9 <http://dx.doi.org/10.1111/j.1365-2672.2006.03252.x≯.
Adeyemo, S.O., Olayode, O.B. and Odutuga, A.A. (1992) ‘Biochemical analysis of germinative white maize (Zea mays)’, Nigeria Journal: Nutrition and Food Science 13: 24-18.
Akingbala, J.O., Onochie, E.U., Adeyemi, I.A. and Oguntimein, G.B. (1987) ‘Steeping of whole and dry milled maize kernels in ogi preparation’, Journal of Food Processing and Preservation 11: 1-11.
Brauman, A., Thystëre, L. and Tchicaya, F. (1993) ‘Un exemple de biotechnologie à l’échelle artisanale: la fermentation de la pâte de maïs’, ORSTOM Congo Actualités 6: 10-11.
Chadare, F.J., Hounhouigan, D.J., Linnemann, A.R., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47: 338-62 <http://dx.doi.org/10.1080/03670240802003850≯.
Dagnelie, P. (1998) Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université, Tome 2.
Fuller, R. (1989) ‘Probiotics in man and animals’, Journal of Applied Bacteriology 66: 365-78.
Gernah, D.I., Ariahu, C.C. and Ingbian, E.K. (2011) ‘Effect of malting and lactic fermentation on some chemical functional properties of maize’, American Journal of Food Technology 6(5): 404-12 <http://dx.doi.org/10.3923/ajft.2011.404.412≯.
Glidja, M., Madodé, Y.E., Goussanou, J., Vieira-Dalodé, G. and Hounhouigan, D.J. (2006) Identification des technologies de production de Gowe et leurs contraintes à Parakou et à Cotonou, Rapport d’enquêtes, Benin: Faculté des Sciences Agronomiques (FSA).
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawe Production in Benin: Physical, Chemical and Microbiological Aspects, PhD thesis, Wageningen: Agricultural University of Wageningen.
Kayodé, A.P.P., Adegbidi, A., Linnemann, A.R., Nout, M.R.J. and Hounhouigan, D.J. (2005) ‘Quality of famer's varieties of sorghum and derived foods as perceived by consumers in Benin’, Ecology of Food and Nutrition 44: 271-94 <http://dx.doi.org/10.1080/03670240500187302≯.
Mahgoub, S.E.O. and Elhag, S.A. (1998) ‘Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars’, Food Chemistry 61: 77-80.
Michodjèhoun-Mestres, L., Hounhouigan, D.J., Dossou, J. and Mestres, C. (2005) ‘Physical, chemical and microbiological changes during natural fermentation of Gowe, a sprouted or non sprouted sorghum beverage from West-Africa’, African Journal of Biotechnology 6: 487-96 <http://dx.doi.org/10.5897/AJB2005.000-3089≯.
Muyanja, C.M.B.K. (2001) Studies on the Fermentation Technology of Bushera: A Ugandan Traditional Fermented Cereal Based Beverage, PhD thesis, Ås, Norway: Agricultural University of Norway.
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalodé, G., Mestres, C., Jacobs, A., Dlamini, N., Pallet, D. and Hounhouigan, D.J. (2012) ‘Production, consumption, and quality attributes of Akpan-a yoghurt-like cereal production from West Africa’, Food Chain 2: 207-20 <http://dx.doi.org/10.3362/2046-1887.2012.018≯.
Sanni, A.I., Onilude, A., Fadahunsi, I., Ogunbanwo, S. and Afolabi, R. (2002) ‘Selection of starter cultures for the production of ugba, a fermented soup condiment’, European Food Research and Technology 215: 176-80 <http://dx.doi.org/10.1007/s00217-002-0520-3≯.
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, New York: Marcel Dekker.
Svanberg, U., Lorri, W. and Sandberg, A. S. (1993) ‘Lactic fermentation of non-tannin and high tannin cereals: effects on in vitro estimation of iron availability and phytate hydrolysis’, Journal of Food Science 58: 408-12.
Vieira-Dalodé, G., Jespersen, L., Hounhouigan, D.J., Moller, P.L., Nago, C.M. and Jakobsen M. (2007) ‘Lactic acid bacteria and yeasts associated with Gowe production from sorghum in Benin’, Journal of Applied Microbiology 103: 342-9 <http://dx.doi.org/10.1111/j.1365-2672.2006.03252.x≯.
Low alcoholic malted beverage: A review on production strategies and challenges
Dileep, KC
Kumar, Satish
Sharma, Rakesh
Samkaria, Shubham
Kumar, Vikas
Food and Humanity, Vol. 2 (2024), Iss. P.100255
https://doi.org/10.1016/j.foohum.2024.100255 [Citations: 1]Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé
Mestres, Christian
Bettencourt, Munanga de J.C.
Loiseau, Gérard
Matignon, Brigitte
Grabulos, Joël
Achir, Nawel
Food Research International, Vol. 100 (2017), Iss. P.102
https://doi.org/10.1016/j.foodres.2017.06.059 [Citations: 4]Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture
De J. C. Munanga, Bettencourt
Loiseau, Gérard
Grabulos, Joël
Mestres, Christian
Microorganisms, Vol. 4 (2016), Iss. 4 P.44
https://doi.org/10.3390/microorganisms4040044 [Citations: 17]Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability
Adebo, Janet Adeyinka
Njobeh, Patrick Berka
Gbashi, Sefater
Oyedeji, Ajibola Bamikole
Ogundele, Opeoluwa Mayowa
Oyeyinka, Samson Adeoye
Adebo, Oluwafemi Ayodeji
Fermentation, Vol. 8 (2022), Iss. 2 P.63
https://doi.org/10.3390/fermentation8020063 [Citations: 119]Traditional processing and quality attributes of “kounou”, a fermented indigenous cereal-based beverage from the northern zone of Cameroon
Bayoï, James Ronald
Ndegoue, Simon Vecha
Etoa, François-Xavier
Journal of Agriculture and Food Research, Vol. 6 (2021), Iss. P.100209
https://doi.org/10.1016/j.jafr.2021.100209 [Citations: 8]Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin
Adinsi, Laurent
Akissoé, Noël H.
Dalodé‐Vieira, Générose
Anihouvi, Victor B.
Fliedel, Geneviève
Mestres, Christian
Hounhouigan, Joseph D.
Food Science & Nutrition, Vol. 3 (2015), Iss. 1 P.1
https://doi.org/10.1002/fsn3.166 [Citations: 19]Modeling mixed fermentation of gowé using selected Lactobacillus plantarum and Pichia kluyveri strains
Mestres, Christian
Munanga, Bettencourt de J.C.
Grabulos, Joël
Loiseau, Gérard
Food Microbiology, Vol. 84 (2019), Iss. P.103242
https://doi.org/10.1016/j.fm.2019.103242 [Citations: 8]Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa)
Bayoï, James Ronald
Danla, Benedicte Musette
Adadi, Parise
Journal of Food Quality, Vol. 2023 (2023), Iss. P.1
https://doi.org/10.1155/2023/6625891 [Citations: 0]The interaction between starch hydrolysis and acidification kinetic determines the quality of a malted and fermented sorghum beverage
Mestres, C.
Nguyen, T.C.
Adinsi, L.
Hounhouigan, J.
Fliedel, G.
Loiseau, G.
Journal of Cereal Science, Vol. 63 (2015), Iss. P.8
https://doi.org/10.1016/j.jcs.2015.02.004 [Citations: 6]Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
Ignat, Maria Valentina
Salanță, Liana Claudia
Pop, Oana Lelia
Pop, Carmen Rodica
Tofană, Maria
Mudura, Elena
Coldea, Teodora Emilia
Borșa, Andrei
Pasqualone, Antonella
Foods, Vol. 9 (2020), Iss. 8 P.1031
https://doi.org/10.3390/foods9081031 [Citations: 70]Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage
Madilo, Felix Kwashie
Kunadu, Angela Parry-Hanson
Tano-Debrah, Kwaku
Mensah, Gloria Ivy
Saalia, Kwesi Firibu
Kolanisi, Unathi
Adadi, Parise
Journal of Food Quality, Vol. 2022 (2022), Iss. P.1
https://doi.org/10.1155/2022/5604342 [Citations: 4]Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum
Akogou, F.U.G.
Kayodé, A.P.P.
den Besten, H.M.W.
Linnemann, A.R.
Fogliano, V.
LWT, Vol. 90 (2018), Iss. P.592
https://doi.org/10.1016/j.lwt.2017.12.071 [Citations: 20]Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering
Adinsi, Laurent
Mestres, Christian
Akissoé, Noël
Vieira-Dalodé, Générose
Anihouvi, Victor
Durand, Noël
Hounhouigan, D. Joseph
Food Control, Vol. 82 (2017), Iss. P.18
https://doi.org/10.1016/j.foodcont.2017.06.019 [Citations: 21]African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
Adebo, Oluwafemi Ayodeji
Nutrients, Vol. 12 (2020), Iss. 4 P.1111
https://doi.org/10.3390/nu12041111 [Citations: 116]Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic
Zannou, Oscar
Agossou, Dehouegnon Jerry
Miassi, Yann
Agani, Oyeniran Bernadin
Darino Aisso, Malthus
Chabi, Ifagbémi Bienvenue
Euloge Kpoclou, Yénoukounmè
Azokpota, Paulin
Koca, Ilkay
International Journal of Gastronomy and Food Science, Vol. 27 (2022), Iss. P.100450
https://doi.org/10.1016/j.ijgfs.2021.100450 [Citations: 18]Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products
Adebiyi, J. A.
Obadina, A. O.
Adebo, O. A.
Kayitesi, E.
(2016) P.1
https://doi.org/10.1080/10408398.2016.1188056 [Citations: 27]Microbial Products for Health and Nutrition
Microbes in Production of Non-alcoholic Beverages
Jemima, Deevena
John, Sheila
2024
https://doi.org/10.1007/978-981-97-4235-6_7 [Citations: 1]- Design, construction, and performance evaluation of an innovative cassava peeling machine
- The dasheen itch factor and approaches to reducing its effect
- COVID-19, seed security and social differentiation: when it rains, it pours
- Insects in the human food chain: global status and opportunities
- Kenkey production, vending, and consumption practices in Ghana
Browse our other journals
