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Process Characteristics and Microbiology of Fura Produced in Ghana
Nature and Science (2010)
  • James Owusu-Kwarteng, University for Development Studies
  • Kwaku Tano-Debra, University of Ghana
  • Fortune Akabanda, University for Development Studies
  • Richard Glover, University for Development Studies
Abstract

Majority of traditional cereal-based foods consumed in Africa are processed by spontaneous fermentation and are important as weaning foods for infants and as dietary staples for adults. Detailed knowledge of traditional processing is a prerequisite for investigating ways to improve both the nutritional and microbiological qualities of the corresponding product. In this study, the traditional processing of millet into fura, a popular millet-based dumpling consumed throughout West Africa, particularly Nigeria, Burkina-Faso and Ghana was investigated in a range of production units in northern Ghana. Microbiology of the processing was also investigated. Processing steps included soaking or steeping the grains, washing, dehulling, wet milling with the addition of aromatic ingredients, dough fermentation (optional), initial moulding, cooking, pounding into sticky cohesive mass and final moulding. The process was dominated by lactic acid bacteria (LAB) and yeasts. The isolated organisms were identified based on morphological, physiological and biochemical characteristics as Lactobacillus spp. (51.42%), Pediococcus spp. (21.4%), Streptococcus spp. (14.3%), Leuconostoc spp. (8.5%), and Enterococcus spp. (4.3%) in the case of LAB and Issatchenkia orientalis (26%), Saccharomyces cerevisiae (22%), Pichia anomala (16%), Candida tropicalis (16%), Saccharomyces pastorianus (10%), Yarrowia lipolytica (6%), and Galactomyces geotricum (4%) in respect of yeasts. Enterobactriaceae were also isolated and identified. The development of starter culture from the dominating organisms is important for the potential production of standardized fura at a commercial, small industrial scale, and for the improvement of its acceptability, microbiological stability and hygienic safety

Keywords
  • Fura,
  • fermentation,
  • yeasts,
  • lactic acid bacteria,
  • traditional food processing
Publication Date
2010
Citation Information
James Owusu-Kwarteng, Kwaku Tano-Debra, Fortune Akabanda and Richard Glover. "Process Characteristics and Microbiology of Fura Produced in Ghana" Nature and Science Vol. 8 Iss. 8 (2010)
Available at: http://works.bepress.com/james_owusu-kwarteng/2/