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International Journal of Food Sciences and Nutrition Volume 44, 1993 - Issue 3
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Original Article

Lactic acid-fermented cereal gruels: Viscosity and flour concentration

Wilbald Lorri Tanzania Food and Nutrition Centre, PO Box 977, Dares Salaam, Tanzania
&
Ulf Svanberg Department of Food Science, Chalmers University of Technology, c/o SIK, PO Box 5401, S-402 29, Gothenburg, Sweden
Pages 207-213 | Published online: 06 Jul 2009

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Deborah M. Waters, Alexander Mauch, Aidan Coffey, Elke K. Arendt & Emanuele Zannini. (2015) Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review. Critical Reviews in Food Science and Nutrition 55:4, pages 503-520.
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Naofumi Kitabatake, Dorothy M. Gimbi & Yasuyuki Oi. (2003) Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet. International Journal of Food Sciences and Nutrition 54:6, pages 447-455.
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Joyce K. Kikafunda, Ann F. Walker & Steven G. Gilmour. (1998) Effect of refining and supplementation on the viscosity and energy density of weaning maize porridges. International Journal of Food Sciences and Nutrition 49:4, pages 295-301.
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Joyce K. Kikafunda, Ann F. Walker & Savitri Abeyasekera. (1997) Optimising viscosity and energy density of maize porridges for child weaning in developing countries. International Journal of Food Sciences and Nutrition 48:6, pages 401-409.
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Wilbald Lorri & Ulf Svanberg. (1995) An overview of the use of fermented foods for child feeding in Tanzania. Ecology of Food and Nutrition 34:1, pages 65-81.
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Articles from other publishers (22)

Swati Sethi & Rahul Kumar Anurag. 2021. Probiotics and Prebiotics in Foods. Probiotics and Prebiotics in Foods 153 177 .
Calvin Onyango, Susan Karenya Luvitaa, Guenter Unbehend & Norbert Haase. (2020) Nutrient composition, sensory attributes and starch digestibility of cassava porridge modified with hydrothermally-treated finger millet. Journal of Agriculture and Food Research 2, pages 100021.
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John RN. Taylor & Kwaku G. Duodu. 2019. Sorghum and Millets. Sorghum and Millets 259 292 .
Rossana Coda, Marco Montemurro & Carlo G. Rizzello. 2017. Yogurt in Health and Disease Prevention. Yogurt in Health and Disease Prevention 183 201 .
Lorenzo C. Peyer, Emanuele Zannini & Elke K. Arendt. (2016) Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends in Food Science & Technology 54, pages 17-25.
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Tinna Austen Ng'ong'ola‐Manani, Hilde Marit Østlie, Agnes Mbachi Mwangwela & Trude Wicklund. (2014) Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends. Food Science & Nutrition 2:6, pages 768-785.
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Ivan M. Mukisa, Yusuf B. Byaruhanga, Charles M. B. K. Muyanja, Matthew Aijuka, Reidar B. Schüller, Stefan Sahlstrøm, Thor Langsrud & Judith A. Narvhus. (2012) Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge. Applied and Environmental Microbiology 78:15, pages 5220-5228.
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Joseph O. Anyango, Henriëtte L. de Kock & John R.N. Taylor. (2011) Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis. LWT - Food Science and Technology 44:10, pages 2126-2133.
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Andreas M. Hellstr?m, Ricardo V?zques-Ju?rez, Ulf Svanberg & Thomas A. Andlid. (2010) Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa. International Journal of Food Microbiology 136:3, pages 352-358.
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Thi Thanh Thuy Nguyen, Jean-Pierre Guyot, Christèle Icard-Vernière, Isabelle Rochette & Gérard Loiseau. (2007) Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food. Food Chemistry 102:4, pages 1288-1295.
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E.H. Tou, C. Mouquet-Rivier, I. Rochette, A.S. Traoré, S. Trèche & J.P. Guyot. (2007) Effect of different process combinations on the fermentation kinetics, microflora and energy density of ben-saalga, a fermented gruel from Burkina Faso. Food Chemistry 100:3, pages 935-943.
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Thi Thanh Thuy Nguyen, Gérard Loiseau, Christèle Icard-Vernière, Isabelle Rochette, Serge Trèche & Jean-Pierre Guyot. (2007) Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children. Food Chemistry 100:2, pages 623-631.
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E.H. Tou, J.P. Guyot, C. Mouquet-Rivier, I. Rochette, E. Counil, A.S. Traoré & S. Trèche. (2006) Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso. International Journal of Food Microbiology 106:1, pages 52-60.
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Patience MensahAndrew Tomkins. (2016) Household-Level Technologies to Improve the Availability and Preparation of Adequate and Safe Complementary Foods. Food and Nutrition Bulletin 24:1, pages 104-125.
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M.H. Helland, T. Wicklund & J.A. Narvhus. (2002) Effect of germination time on alpha-amylase production and viscosity of maize porridge. Food Research International 35:2-3, pages 315-321.
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Peter S. Belton & J. R. N. TaylorJohn R. N. Taylor & Peter S. Belton. 2002. Pseudocereals and Less Common Cereals. Pseudocereals and Less Common Cereals 25 91 .
John R.N Taylor & Janice Dewar. 2001. 217 264 .
Jed W. Fahey. (2009) Underexploited African Grain Crops: A Nutritional Resource. Nutrition Reviews 56:9, pages 282-285.
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L. D. Griffith, M. E. Castell-PerezM. E. Griffith. (1998) Effects of Blend and Processing Method on the Nutritional Quality of Weaning Foods Made from Select Cereals and Legumes. Cereal Chemistry Journal 75:1, pages 105-112.
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M. R. Adams. 1997. Microbiology of Fermented Foods. Microbiology of Fermented Foods 790 811 .
Ulf Svanberg & Wilbald Lorri. (1997) Fermentation and nutrient availability. Food Control 8:5-6, pages 319-327.
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R. M. Yusof, T. A. Baker, J. B. Morgan & M. R. Adams. (1995) Effect of ragi and Lxxx-lactate-producing cultures on enteric pathogens in a rice-based weaning food. World Journal of Microbiology & Biotechnology 11:6, pages 654-657.
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