➤ FEATURE

Millet-based Traditional Processed

Foods and Beverages—A Review

I. Amadou1
State Key Laboratory of Food Science
and Technology, Jiangnan University
Wuxi, Jiangsu Province, P. R. China

O. S. Gbadamosi
Department of Food Science and
Technology, Obafemi Awolowo
University
Ile-Ife, Osun State, Nigeria

G.-W. Le
State Key Laboratory of Food Science
and Technology, Jiangnan University
Wuxi, Jiangsu Province, P. R. China

M illet is a general term used for a wide

range of cereals that describes seeds
from several taxonomically divergent spe-
cies of grass. These grasses are grown
mostly in marginal agricultural areas and
under agricultural conditions in which ma-
jor cereals fail to produce substantial yields
(22). Millet is thought to be among the first
➤ Millet is an important food source in many developing countries because of
cultivated crops and has been a staple food
its ability to grow under adverse weather conditions.
ingredient in Central and Eastern Asia,
Europe (mainly Russia), China, India, and ➤ Fermentation is a simple, economical way to improve the nutritional value,
some parts of Africa since ancient times sensory properties, and functional qualities of millet products.
(12). Millet is grown extensively in India,
➤ Traditional millet-based foods and beverages and their processing techniques
although it is not of major importance as a
are highlighted.
food crop. In contrast, millet is the major
source of energy and protein for millions
of people in Africa. It is an important food foxtail millet (Setaria italica); proso or als (69). In addition, minerals such as mag-
in many developing countries because of white millet (Panicum miliaceum); and nesium, manganese, and phosphorus are
its ability to grow under adverse weather finger millet (Eleusine coracana). Pearl present in significantly higher amounts
conditions such as limited rainfall. In addi- millet produces the largest seeds and is the than in other cereals (26). Millet also gen-
tion, millet has many nutritious and me- variety most commonly used for human erally contains significant quantities of es-
dicinal properties (51,74). consumption (23). Minor millets include sential amino acids, particularly sulfur-
Millet is related to sorghum and belongs barnyard millet (Echinochloa spp.), kodo containing amino acids (methionine and
to the Poaceae (formerly known as Gra- millet (Paspalum scrobiculatum), little cysteine). It can contain 6–13% crude pro-
mineae) plant family. There are many vari- millet (Panicum sumatrense), Guinea mil- tein and 1.9–14% minerals (19). Millet is
eties of millet, but the four major types are let (Brachiaria deflexa = Urochloa de- also higher in fat than maize, rice, and
pearl millet (Pennisetum glaucum), which flexa), and browntop millet (Urochloa ra- sorghum (51).
comprises 40% of worldwide production; mosa = Brachiaria ramosa = Panicum ra- Although cereal grains constitute a ma-
mosum). Teff (Eragrostis tef) and fonio jor source of dietary nutrients worldwide,
1
Corresponding author. E-mail: issoufsara@gmail. (Digitaria exilis) are also often referred to they are deficient in some basic compo-
com; Tel: +86 15961730971; Fax: +86 51085917789. as millets. nents (e.g., essential amino acids). Fer-
doi:10.1094 / CFW-56-3-0115 The main components of millet include mentation may be the simplest and most
© 2011 AACC International, Inc. starch, protein, lipids, vitamins, and miner- economical way of improving their nutri-

CEREAL FOODS WORLD / 115

tional value, sensory properties, and func- eral investigations have been performed to ca, where malt is used in lactic acid- and
tional qualities (65). As a result, fermented determine the role of LAB and yeasts in alcoholic-fermented beverages and infant
foods have become a very important part traditional fermented foods. Different spe- food production (10,28,42,70). Malting
of the human diet worldwide. Fermented cies of LAB and yeasts have been used induces important beneficial biochemical
foods make up between 20 and 40% of the successfully as starter cultures to ferment changes in the millet grain. Moreover,
human food supply (15). traditional cereal products, as well as le- soaking generates grain softening and in-
Traditional food processing techniques gume and seed products (8,9,47,58,66,75). creases water absorption. Enzymes pro-
usually involve the use of endogenous en- Alkali fermentation often takes place dur- duced during germination are responsible
zymes activated by germination or pro- ing the fermentation of fish and seeds, for hydrolysis of starch and proteins, which
duced by microorganisms during fermen- producing a product popularly used as a makes sugar and peptides/amino acids di-
tation. Fermentation can be spontaneously condiment (45). Scientists have embarked rectly available. Furthermore, proteolytic
initiated without the addition of microor- on extensive studies to isolate and charac- enzymes improve the availability of limit-
ganisms or controlled through the use of terize microorganisms associated with ing amino acids such as lysine, methionine,
specific cultures or starters from a previous production of fermented foods to explore and tryptophan (5,11,41). These attributes
batch of fermented product (68). Ferment- the possibilities for exploiting their indus- depend on the type and quality of grain.
ed foods are produced worldwide using trial potential (1,38). Traditional malting processes in many
various manufacturing techniques, raw Cereals, in particular millet-based fer- developing countries involve three main
materials, and microorganisms. However, mented foods and beverages (Table I), operations: soaking, germination, and dry-
there are four main fermentation processes: have been extensively studied and form a ing. The duration and conditions of each
alcoholic, lactic acid, acetic acid, and al- major part of the diet in most African coun- operation are highly variable, resulting in
kali fermentation in food systems (63). tries (16). However, published research on highly variable malt and derived product
Alcoholic fermentation (e.g., wines and millet and its food value and potential is quality. Total aerobic germ, coliform,
beers) results in the production of ethanol, limited. This article highlights some tradi- yeast, and filamentous fungus levels in
and yeasts are the predominant organisms tional millet-based foods and beverages. malt derived from traditional processes can
used. Lactic acid fermentation (e.g., fer- be higher than the limits recommended by
mented milks and cereals) is mainly car- Traditional Fermented Millet Foods the Codex Alimentarius Commission (29).
ried out by lactic acid bacteria (LAB). A and Beverages Like other cereals, millets are susceptible
second group of bacteria that is important Malt. The malting process, which in- to fungal growth and mycotoxin produc-
in food fermentation includes acetic acid volves soaking, germination, and drying, tion under certain environmental condi-
producers from the Acetobacter species. transforms grains into malt through high tions. Mycotoxins not only threaten con-
Acetobacter spp. convert alcohol to acetic enzyme activity. Millet and sorghum malt sumer health but also are a major threat to
acid in the presence of excess oxygen. Sev- production is a traditional practice in Afri- malt quality (61).

Table I. Traditional fermented and unfermented millet-based foods and beverages

Product Microorganismsa Form References
Fermented
Ben-saalga Lactic acid bacteria Gruel Rivera-Espinoza and Gallardo-Navarro (60); Songré-Ouattara et
al. (62); Tou et al. (67)
Burukutu S. cerevisiae, S. chavelieri, Leuconostoc Beer Haggblade and Holzapfel (27); Iwuoha and Eke (32); Nzelibe
mesenteroides, Candida, Acetobacter, (50); Songré-Ouattara et al. (62)
G. candidum
Bushera Lactococcus, Leuconostoc, Enterococcus, Gruel Muyanja et al. (48); Prado et al. (59)
Streptococcus, L. brevis
Fura Enterobacter, Bacillus, Staphylococcus, Porridge Inyang and Zakari (31); Jideani et al. (34,35)
Fusarium culmorum, A. orizae, A. niger,
A. flavus, A. parasiticus, Mucor racemosus
Jandh Lactic acid bacteria, yeast, mold Beer Dahal et al. (17); Karki (36); Tamang and Sarkar (64)
Koko L. fermentum, L. salivarius, Enterobacter clocae, Porridge Campbell-Platt (15); Lei and Jacobsen (37)
Acinetobacter, L. plantarum, L. brevis,
S. cerevisiae, C. mycoderma, W. confusa
Kunu-zaki Lactic acid bacteria, yeast Paste Agarry et al. (2); Akoma et al. (6); Efiuvwevwere and Akoma
(21); Oranusi et al. (57)
Mangisi Lactic acid bacteria Beer Benhura and Chingombe (14); Gadaga et al. (25); Zvauya
et al. (76)
Ogi L. plantarum, L. fermentum, Leuconostoc Paste Akinrele (4); Banigo et al. (13); Inyang and Idoko (30); Marero
mesenteroides, S. cerevisiae, C. mycoderma, et al. (42); Odunfa (52)
Corynebacterium, Aerobacter, Rhodotorula,
Cephalosporium, Fusarium, Aspergillus,
Penicillium
Togwa L. plantarum, L. brevis, L. fermentum, Gruel Mugula et al. (47); Oi and Kitabatake (53); Prado et al. (59)
L. cellobiosus, W. confusa, P. pentosaceus
Uji Lactic acid bacteria Porridge Masha et al. (43); Mbugua (44); Onyango et al. (54–56)

Unfermented
Dambu Unknown Dumplings Agu et al. (3); Jideani et al. (33); Nkama et al. (49)
Masvusvu Lactic acid bacteria, yeast Mash Efiuvwevwere and Akona (21); Zvauya et al. (76)
Roti Unknown Bread Dahl (18); Wickramasinghe et al. (73)
a A. = Aspergillus, C. = Candida, G. = Geothrichum, L. = Lactobacillus, P. = Pediococcus, S. = Saccharomyces, and W. = Weissella.

116 / MAY-JUNE 2011, VOL. 56, NO. 3

 Koko. Koko is a millet porridge that is region is fura made from millet flour. A Mangisi is a sweet-sour beverage made
consumed daily by many people in West detailed method of preparing fura using from naturally fermented millet mash (76).
Africa as lunch or an in-between meal. pearl millet is diagrammed in Figure 1 Preparation varies in different regions of
Koko is produced by steeping pearl millet (20,31). Millet grain is slightly moistened sub-Saharan Africa such as Zimbabwe and
overnight, discarding the steep water, wet- with water and ground in a locally fabri- Uganda. In one variation, finger millet is
milling the millet grains together with cated disc attrition mill. The hull is re- malted and then milled, and the flour is
spices (usually ginger, chili pepper, black moved from the grain after drying in the mixed with water. The mixture is slowly
pepper, and cloves), and adding water to sun, and the grain is ground using a ham- heated for 80 min to near boiling. The re-
the milled materials to make a thick slurry. mer mill and sieved. Pearl millet flour is sulting product is a mash (masvusvu) that
The slurry is then sieved, fermented, and mixed with powdered black pepper, pow- is cooled, diluted, strained, and allowed to
sedimented for 2–3 hr. The liquid top layer dered ginger, and water (95°C) in a mortar stand for several hours during which spon-
is decanted and boiled for 1–2 hr, and fi- and kneaded into a smooth dough with a taneous fermentation takes place, produc-
nally, the sedimented bottom layer is added pestle. The dough is hand molded into ing mangisi (76).
until the desired consistency is obtained. balls, placed inside a cooking pan contain- Another variation involves malting and
The whole process generally starts in the ing boiling water, and cooked for 30 min milling finger millet, mixing the flour with
evening with steeping of the millet grain, at atmospheric pressure. The balls are water, and boiling the mixture for 1–2 hr.
and the final product is ready for consump- kneaded again while still hot until a The masvusvu is cooled, diluted, and al-
tion around noon the following day. Koko smooth, slightly elastic mass is obtained. lowed to stand overnight. On the second
can be sold as porridge in plastic bags or The dough is then molded into balls of day more malt flour is added, and the mix-
bowls and is normally consumed with fura. The stiff dough produced is reconsti- ture is left to ferment until the third day,
added sugar. The predominate microorgan- tuted to a porridge-like consistency with when the coarse solids are strained off. The
isms in koko are Weisella confusa, Lacto- sour milk (34,35). In recent years a com- mixture is returned to the fermentation
bacillus fermentum, and L. salivarius pany in Abuja, Nigeria, specializing in the vessel, and the mangisi is then ready for
(15,37). production of powdered (instant) fura has consumption (14). Gadaga et al. (25) re-
Fura. Pearl millet is an important food made fura available in supermarkets ported that the product contains more alco-
for millions of people inhabiting the semi- (34,35). hol due to the addition of extra malt to the
arid tropics and is a major source of calo- Mangisi. Fermented beverages consti- brew on the second day, which could serve
ries in developing regions of the world tute a major part of the diet of rural African as an additional source of inoculum, and
(23). The Sahel is a region that borders families, serving as alcoholic beverages also to the longer fermentation time.
semi-arid and arid areas of Africa north of and weaning foods, in addition to their role Jandh. Traditional fermented foods are
the equator. The staple food in the Sahel in social functions and ceremonies (46,71). generally specific to certain geographic

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printed version of the journal.

CEREAL FOODS WORLD / 117

regions and particular communities. Jandh pared by lactic acid fermentation of cereal burukutu are brewed concurrently by fer-
(a type of beer), a slightly acidic and sweet (maize, finger millet, or sorghum) and cas- menting malted or germinated single cereal
beverage, is a major traditional alcoholic sava flours mixed in different combina- grains such as millet or a mixture of cereal
product of Nepal (17). Jandh is a fermenta- tions and proportions. The fermentation grains into a brownish suspension or liquor
tion product of finger millet (koko or inocula are derived by a technique referred (10,32). Burukutu is a popular alcoholic
marua), which is sometimes supplemented to as backslopping. The most popular 1:1 beverage among the peoples of sub-Saha-
with a small amount of wheat or corn (64). combinations are maize and sorghum, ran Africa.
Jandh is prepared as follows. Millet maize and finger millet, cassava and finger Kunu-zaki. Kunun-zaki is a fermented
seeds are softened using steam and then millet, and cassava and sorghum (54,56). nonalcoholic cereal-based beverage. It is a
spread on leaves (preferably banana Adults consume uji as a refreshing bever- popular refreshing beverage in areas of the
leaves). Murcha, the starter culture, is age, and children consume uji as their Sahel such as northern Nigeria, Niger, and
powdered and sprinkled on the boiled and principal weaning food (55). Tchad. Kunun-zaki production is essen-
cooled seeds. After thorough mixing, the Lactobacillus plantarum is the predomi- tially a home-based industry, and at pres-
seeds are piled in a heap and kept for 24 hr nant species of lactobacilli in typical uji ent, there is no large-scale factory produc-
at ambient temperature. Next, they are fermentation and is responsible for the tion. Efiuvwevwere and Akoma (21) stud-
usually placed in an earthen pot and cov- high lactic acid levels and subsequent sour ied the microbiology of the kunun-zaki
ered with leaves and straw. (In urban ar- flavor of uji. Other species present include fermentation process and reported that
eas, the seeds are allowed to ferment in Pediococcus acidilactici, P. pentocaceus, Lactobacillus fermentum and L. leichman-
polyethylene bags.) If air leaks into the L. paracasei subsp. paracasei, L. fermen- nii were predominant at the end of the fer-
fermentation substrate, the product be- tum, L. cellobiosus, and L. buchneri mentation period.
comes sour (36). In the case of millet, after (43,44). Akoma et al. (6) described the produc-
fermentation the seeds are kneaded to re- Burukutu and Pito. In many countries tion of four types of kunun-zaki using
move the seed coats. The grits are then millet has been used successfully as a sub- combinations of millet or millet and
placed in bamboo vessels with water (cold stitute for barley. For example, grains such wheat, with or without the addition of
or hot depending on the season). After 10 as finger millet have been used in sub-Sa- ground malted rice, fermented for 6 hr.
min, the beverage is ready to drink. This haran Africa and India as major ingredients Agarry et al. (2) outlined how kunun-zaki
liquor is believed to be a beneficial tonic, in the traditional manufacture of malt could be produced using developed starter
especially for postnatal women (17,36). (50,62). Traditionally, African beers differ culture (controlled fermentation), natural
Uji. Uji is a thin, lactic acid-fermented from Western beer types in several ways: (uncontrolled) fermentation, and different
porridge that is widely consumed in East they are often sour, less carbonated, and combinations of millet, wheat, malted
Africa (Kenya, Uganda, and Tanzania) and have no hops. African beers are consumed rice, and starter culture. For the control
is referred to as togwa and obusera in Tan- unrefined, including unfermented sub- experiment, uncooked cereal starch (pre-
zania and Uganda, respectively. It is pre- strates and microorganisms (27). Pito and viously sterilized) was mixed thoroughly
with hydrolyzed cereal starch before addi-
tion to gelatinized cereal starch. This mix-
ture was incubated at ambient temperature
(without addition of starter culture) for 6
hr to establish whether fermentation could
take place. The authors claimed kunun-
zaki produced with the addition of starter
culture to either millet and malted rice or
millet, wheat, and malted rice had several
advantages (flavor, aroma, appearance,
and overall acceptability) over other prod-
ucts. However, in the Sahel, the quality of
traditional food products such kunun-zaki
has always depended on the skill of local
producers and the season in which a prod-
uct is made (57). Other fermented millet
beverages include braza and darassum,
which are made in Romania and Mongo-
lia, respectively (72).
Ogi. Ogi is a porridge prepared from
fermented millet, sorghum, or maize paste
or cake in West Africa. Ogi is often sold as
a wet cake wrapped in leaves or polyethyl-
ene bags. Gelatinized ogi is called pap and
is mainly used as a traditional infant wean-
ing food, as well as a breakfast meal for
many adults. In many parts of Africa, chil-
dren are fed mashed adult foods or gelati-
nized cereal flour slurries to complement
breast milk from 4 to 6 months of age.
These slurries absorb a large quantity of
Fig. 1. Production of traditional and fermented instant fura (31). water and swell greatly when mixed either

118 / MAY-JUNE 2011, VOL. 56, NO. 3

with cold or hot water. Traditional and and the mixture is left to ferment at ambi- consumed as either a food or beverage.
industrialized methods for manufacturing ent temperature for 1–6 days. The lactic Released reducing sugars impart a sweet
ogi have been reported (13). Malting and acid bacteria isolated from bushera gener- flavor. Masvusvu is also used as an adjunct
fermentation techniques can be used to ally are from five genera: Lactobacillus, during opaque beer brewing (76). The
modify the starch content of the cereals Lactococcus, Leuconostoc, Enterococcus, preparation of masvusvu differs from that
so they do not thicken and, therefore, do and Streptococcus. Lactobacillus brevis is of either kunun-zaki, which is made from
not require dilutions. Other benefits from more frequently isolated than other species unmalted wet millet flour (21), or gowé,
good manufacturing processes include (48,59). which is prepared from wet-milled malted
the inhibition of pathogens throughout Togwa. Togwa is a lactic acid-fermented sorghum flour (71).
the fermentation process (42). Akinrele traditional beverage consumed in Africa. Roti. There are many different variations
(4) showed that Lactobacillus plantarum, In southern Tanzania, togwa is usually of flatbreads found in many cultures across
Corynebacterium spp., Aerobacter spp., made from maize flour and finger millet the globe. Ragi roti, known as finger millet
Candida mycoderma, Saccharomyces cer- malt. In this region, it is consumed by both roti, is an unleavened flatbread made from
visiae, Rhodotorula spp., Cephalosporium adults and young children and is used as a ragi flour (18). Other rotis made from dif-
spp., Fusarium spp., Aspergillus spp., and refreshment as well as a weaning food ferent grains are part of the daily diet of
Penicillium spp. are the major organisms (53,59). Togwa is prepared by cooking the people in northern and central India. The
responsible for the fermentation and nu- cereal or cassava flour in water. After cool- most popular flatbread is roti made from
tritional improvement of ogi. Odunfa (52) ing, the starter culture (old togwa) and ce- atta flour (Indian whole-wheat flour) (40).
identified Lactobacillus plantarum as the real flour from germinated grain are added. The preparation of roti consists of mixing
predominant organism in ogi fermentation Fermentation is spontaneous and uncon- the ragi flour, chopped onions, chili, cori-
responsible for lactic acid production (30). trolled, resulting in a product with variable ander leaves, grated coconut, and salt in a
Lactic, acetic, butyric, and formic acids quality (40,60). bowl. Water is added little by little until a
give ogi its characteristic aroma and sour The bacteria isolated from togwa in- dough ball is formed (it should not be too
flavor (8,30). Light colored ogi with a mild clude Lactobacillus plantarum, L. brevis, soft). The dough is divided into two parts
sour flavor is reportedly preferred by con- L. fermentum, L. cellobiosus, Weissella and cooked on a griddle. The dough is pat-
sumers (4,30). confuse, and Pediococcus pentosaceus. All ted into round on the griddle, a few drops
Ben-saalga. Ben-saalga is a millet- of them are present throughout fermenta- of oil are added, and then the griddle is
based fermented gruel that is made in a tion. The L. plantarum group is the pre- placed over a medium flame. The roti is
large number of traditional production dominant organism at the end of togwa covered with a lid, cooked for 4–5 min on
units in Burkina Faso (West Africa). Tradi- fermentation and has been identified as the one side, and then flipped to cook the other
tional cereal-based fermented foods are predominant organism at the end of several side for another 2–3 min (73).
frequently used as complementary foods natural lactic acid fermentations (7,47).
for infants and young children in Africa Commercial Utilization of Millet
(60,67). The daily quantity of millet usu- Nonfermented Millet Foods and The emerging principal uses of sorghum
ally processed into ben-saalga in a tradi- Beverages and millet as raw materials include com-
tional production unit is around 7 kg. Pro- Dambu. Dambu is a steamed, granulated mercial production of biscuits and confec-
cessing includes the following main steps: dumpling generally made from millet, tions, beverages, weaning foods, and beer.
washing and soaking of grain (pearl mil- maize, or sorghum depending on availabil- Grits, flour, and meals from cereals such as
let), grinding, kneading, sieving, settling, ity. Moistened millet flour is blended with millet, sorghum, and corn are now com-
and cooking. Aromatic ingredients, such as spices and steamed 30 min. The coarse mon items in the market. Soft biscuits and
ginger, black pepper, pepper, and mint, particles are sprinkled into fermented cookies are being made using combina-
usually are added in small quantities prior milk, and sugar may be added to taste tions of sorghum, maize, and wheat, and
to grinding depending on the tradition of (49). Dambu is produced both at home and cakes and nonwheat breads are being stud-
the ben-saalga producer (62,67). commercially. Most dambu producers use ied (16,39). Progress in the infant weaning-
During final cooking, the supernatant a traditional method involving a wooden foods sector is limited by production capa-
resulting from the settling step is collected mortar and pestle to dehull and mill the bilities. Many brands of beer in the market
and heated for 40 min to near boiling. Af- grain. The traditional pounding process is contain substantial amounts of local millet,
terward, the paste is added to the superna- time-consuming, which limits production as well as sorghum and maize. The storage
tant and boiled for 7 min. Tou et al. (67) in most African countries (34). Moreover, quality of the grain, nutritional losses after
reported that the sour ben-saalga resulting because the cereal flour spoils quickly and processing, high cost of imported equip-
from cooking the sour paste had inadequate cannot be stored, it has to be milled daily as ment, and variation among cultivars are
nutritional characteristics with respect to needed for use in dambu. Like fura, dambu some of the challenges to increasing use of
the requirements for infants and young (3,33) has a limited shelf life (2 days) at millet in developing countries (22,24,34).
children. tropical temperatures and due to a lack of
Bushera. Bushera is the most common proper packaging. Refrigerated storage Conclusions
traditional beverage prepared in the west- conditions could prolong shelf life (3). Cereals, particularly millet, have great
ern highlands of Uganda, where sorghum Masvusvu. Masvusvu is a sweet bever- potential as raw materials for use in com-
and millet are important staple and com- age traditionally made from malted finger mercial products. However, it is necessary
mercial crops. The product is consumed by millet in many villages in Zimbabwe. As to shift processing and equipment from
both young children and adults. Numerous reported earlier (76), masvusvu is unfer- traditional to modern methods and opti-
methods are used to prepare bushera. Flour mented mangisi. A mixture of water and mize processing conditions to make qual-
made from germinated sorghum or millet malted millet meal is heated in an earthen ity products that are affordable. Further
grain is mixed with boiling water and left pot and stirred slowly at intervals for 80 research is needed to develop high-yield
to cool to ambient temperature. Germinat- min until near boiling. The slurry mixture millet varieties with high protein, diastatic
ed millet or sorghum flour is then added, thickens, and the light-brown product is power, and other desired malting proper-

CEREAL FOODS WORLD / 119

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Issoufou Amadou is a member of National Natural Science
ibility of fermented and extruded uji from
Foundation of China Project 30671525, Department of Nutri-
maize-finger millet blend. LWT—Food Sci.
tion and Functional Food Factors, School of Food Science
Technol. 37:827, 2004.
and Technology, Jiangnan University, Wuxi, China, where he
56. Onyango, C., Okoth, M. W., and Mbugua, S.
is pursuing his Ph.D. degree. He obtained an M.S. degree in
K. The pasting of lactic-fermented and dried
food science from the School of Food Science and Technolo-
uji (an East African sour porridge). J. Sci.
gy, Jiangnan University. Previously, he worked in his country of
Food Agric. 83:1412, 2003.
origin as a dietician dealing with children suffering from acute
57. Oranusi, S. U., Umoha, V. J., and Kwagab, J.
malnutrition (Centre de Récupération Nutritionnelle au CHR,
K. P. Hazards and critical control points of ku-
Niamey, Niger). His research interests include development of
nun-zaki, a non-alcoholic beverage in northern
methods for producing bioactive factors through fermentation
Nigeria. Food Microbiol. 20:127, 2003.
of food using lactic acid bacteria. Amadou can be reached at
58. Ouoba, L. I. I., Parkouda, C., Diawara, B.,
[email protected].
Scotti, C., and Varnam, A. H. Identification
of Bacillus spp. from bikalga, fermented seeds
Olasunkanmi Saka Gbadamosi holds a Ph.D. degree from
of Hibiscus sabdariffa: Phenotypic and geno-
the Department of Food Science and Technology at Obafemi
typic characterization. J. Appl. Microbiol.
Awolowo University, Nigeria, and he is currently a lecturer. He
104:122, 2008.
teaches courses in food chemistry and biochemistry and also
59. Prado, F. C., Parada, J. L., Pandey, A., and
supervises graduate student projects. His research areas fo-
Soccol, C. R. Trends in non-dairy probiotic
cus on the structural, functional, and physicochemical charac-
beverages. Food Res. Int. 41:111, 2008.
teristics of lesser known oilseed proteins and breadfruit starch.
60. Rivera-Espinoza, Y., and Gallardo-Navarro, Y.
He is also involved in collaborative works on antioxidative
Non-dairy probiotic products. Food Microbi-
peptides from fermented protein meal. Gbadamosi can be
ol. 27:1, 2010.
reached at [email protected].
61. Sohrabvandi, S., Mousavi, S. M., Razavi, S.
H., Mortazavian, A. M., and Rezaei, K. Alco-
hol-free beer: Methods of production, senso-
Guo-Wei Le is a senior researcher on nutrition and director of
rial defects, and healthful effects. Food Rev.
the Department of Food Quality and Safety, School of Food
Int. 26:335, 2010.
Science and Technology, Jiangnan University, Wuxi, China.
62. Songré-Ouattara, L. T., Mouquet-Rivier, C.,
He graduated from Sichuan Agriculture University, China, as
Icard-Vernière, C., Rochette, I., Diawara, B.,
molecular nutrition biologist. Previously he worked before in
and Guyot, J. P. Potential of amylolytic lactic
Japan and England as a visiting scientist. He supervises
acid bacteria to replace the use of malt for
many graduate students. He is currently a senior scientist for
partial starch hydrolysis to produce African
the National Natural Science Foundation of China. He has
fermented pearl millet gruel fortified with
received the Jiangsu Province, China, Teacher’s Ethics Model
groundnut. Int. J. Food Microbiol. 130:258,
title. In recent years he has focused on nutrition and gene
2009.
metabolic syndrome and has performed research on bioactive
63. Soni, S. K., and Sandhu, D. K. Indian fer-
peptides. Le can be reached at [email protected].
mented foods: Microbiological and biochemi-
cal aspects. Indian J. Microbiol. 30:135, 1990.

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