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Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health

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African Fermented Food Products- New Trends

Abstract

Fermented millet-porridge is a nutritious meal for adults, the aged and children in Africa and other parts of the globe. In Ghana, it is prepared using millet, ginger, garlic, black pepper, chili pepper, etc. The millet is soaked in water for about 72 h to ferment, it is strained, and the flour is mixed with water to form the dough. The dough ferments for about 2–4 days before it is used to prepare porridge. Different methods are used to ferment millet to produce millet products, among them are the natural, water-based, flour-based, and dried millet-based fermentation techniques. Fermented millet porridge-like other fermented beverages, possess superior nutrients, particularly amino acids. Besides, fermented millet porridge can improve digestibility; it is a suitable diet for people with celiac disease and type 1 diabetes. It may affect oxidative-stress, inflammation, hyper-glycemia, and carcinogenesis. Also, the safe processing of fermented-millet porridge containing probiotic culture may lessen the incidence of diarrhea and malnourishment among young children, thereby improving their gastrointestinal health. Also, it may decrease chronic illnesses due to the high amount of dietary fiber, carbohydrates, iron, calcium, magnesium, and phosphorus in millet.

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Authors and Affiliations

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

    Afoakwah A. Newlove & Gustav Komla Mahunu

  2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

    Haroon Elrasheid Tahir

Authors
  1. Afoakwah A. Newlove
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  2. Gustav Komla Mahunu
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  3. Haroon Elrasheid Tahir
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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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Newlove, A.A., Mahunu, G.K., Tahir, H.E. (2022). Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health. 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_29

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