Commercial production of kenkey using Lactobacillus fermentum as starter culture for the fermentation of maize

Abstract

Kenkey is one of the commonly eaten foods in Ghana and therefore there is the need to find ways to make production faster and easier whilst maintaining its natural flavour and quality. A trial test was carried out at a kenkey factory by the Food Research Institute using Lactobacillus fermentum (7-11 A) as a starter culture. The dough was allowed to ferment for a maximum of 48 h. Microbiological analysis coupled with chemical analysis and sensory evaluation carried out suggest that the organoleptic, physical and chemical properties of the kenkey prepared using inoculum does not differ much from traditionally prepared kenkey. pH values and organoleptic assessment showed that with the use of starter culture for inoculum enrichment, maize dough could be fermented for only 24 h instead of the normal fermentation period of 48-72 h