Flavour compounds in backslop fermented uji (an East African sour porridge)

Onyango, Calvin; Bley, Thomas; Raddatz, Heike; Henle, Thomas

doi:10.1007/s00217-003-0870-5

Cited by 28 publications

(16 citation statements)

References 11 publications

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“…paracasei, a probiotic Lactobacillus species [11] was present together with other LAB in uji [35]. Strains of Lb.…”

Section: Some Beneficial Attributes Of African Fermented Cereal-basedmentioning

confidence: 99%

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Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

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“…paracasei, a probiotic Lactobacillus species [11] was present together with other LAB in uji [35]. Strains of Lb.…”

Section: Some Beneficial Attributes Of African Fermented Cereal-basedmentioning

confidence: 99%

“…It is usually prepared from maize [41,103] although sorghum and/or millet could be mixed with the maize flour [35,41]. There are two types of uji, fermented and unfermented.…”

Section: Ujimentioning

confidence: 99%

Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

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“…Fermented thin porridge, which is prepared from spontaneously fermented slurry, includes uji in East Africa, Obushera in Uganda, nasha in Sudan, ogi (kamu or akamu) in Nigeria, koko in Ghana, and imbila in South Africa (Mukisa et al, 2010;Murty and Kumar, 1995;Obilana, 1982). The slurry used to make thin porridge may be fermented before (Mukisa et al, 2010;Onyango et al 2004) or after cooking it (Mugula et al, 2003;Kitabatake et al, 2003). Chemically-soured thin porridge is prepared by adding plant extracts, such as lemon (Citrus limon) juice extract, tamarind pulp (Tamarindus indica) or the shoot of the camel foot plant (Piliostigma thonningii) to the slurry during cooking (Wanjala et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge

Calvin¹,

George²

2018

Afr. J. Food Sci.

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Thin porridge is a popular nourishment drink for adults and complementary food for children in subSaharan Africa. It is made from straight (unblended) or composite flours of maize, sorghum, finger millet and cassava in neutral or chemically-acidified media, or after spontaneous fermentation of the flours. The objective of this study was to determine the impact of type of composite flour and pH on the sensory quality of thin porridges. Instrumental methods and modified quantitative descriptive analysis were used to identify the main sensory attributes of thin porridges made from different composite flours in neutral or acidic media or after spontaneous fermentation. The results of the study indicated that irrespective of the pH, cereal-based composite flours had higher onset pasting temperatures; and lower peak, breakdown, final and setback viscosities than cassava-cereal flours. Thin porridges formulated from cereal-based composite flours tended to have lower firmness, consistencies, cohesiveness and indices of viscosity than those made from cassava-cereal flours. The colour of thin porridges depends on the botanical origin of the composite flours, their ratios and whether the pH was adjusted using citric acid or by spontaneous fermentation. Principal component analysis identified three major principal components (PCs) that accounted for 83.7% of the total variance in the sensory attribute data. The principal component scores indicated that the location of the thin porridges on each of the three scales corresponded with cassava aroma (PC1), finger millet/maize aroma (PC2), and colour and fermented aroma (PC3). This study has shown that thin porridges with different sensory profiles can be produced in sub-Saharan Africa for different population groups.

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“…This qualitative difference may be support of the difference in aromatic typical of these foods (Umoh et al, 1985;Onyango et al, 2004;Lasekan and Abbas, 2010).…”

Section: Resultsmentioning

confidence: 75%