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Microbiology and Processing of Fura by Mariam Sharif is a document available to read on EtoBox.

This study investigated the traditional processing of millet into fura, a popular West African food, in northern Ghana. The processing involves soaking, dehulling, milling, and fermenting millet grains before cooking and forming into dumplings. The microbiology of the process was dominated by lactic acid bacteria (LAB) and yeasts. Common genera of LAB isolated included Lactobacillus, Pediococcus, Streptococcus, and Leuconostoc. Common genera of yeasts isolated included Issatchenkia, Saccharomyces, Pichia, C

Author

Mariam Sharif

Language

EN