Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages

Table 3

Summary of some African cereal-based malted nonalcoholic fermented beverages.

Beverage	Raw material	Fermentation period	Functional compounds	Reference
Aliha	Maize	72 h at ambient temperature	Protein, iron, carbohydrates, ash, fats, calcium, phosphorus	Kwashie Felix et al. [46]
Sobia	Cereal malt	24 h at ambient temperature	Dietary fibre, amino acids, fatty acids, vitamins B1, B2	Gassem [101]
Koko	Millet	2−12 h at ambient temperature	Group B vitamins; dietary fibre	Lei and Jakobsen [102]
Mahewu	Maize	12−24 h at ambient temperature	Sodium, potassium, calcium, iron, zinc; fibre, carbohydrate, group B vitamins	Mugochi et al. [103]; Vasudha and Mishra [37]
Kirario	Green maize and millet	2 d at ambient temperature	Dietary fibres, amino acid, fatty acid, B1, and B2 vitamins	Kunyanga et al. [39]
Kunun-zaki	Millet	8 h at ambient temp	Minerals (Fe, Ca, Mg, and K)	Agarry et al. [4]; Obadina et al. [40]
Mawe (akassa)	Maize	1–3 days	N/A	Hounhouigan et al. [104, 105]
Pozol	Maize	0.5–4 d at ambient temperature	N/A	Wacher et al. [106]; Ampe et al. [107]
Ting	Sorghum	2-3 d/6−24 h at warm temperature	B1, B3, B2, and B6 vitamins; dietary fibres, zinc, copper, maltoses, maltotrioses, glucoses, fructose	Sekwati-Monang, [38]
Malwa	Millet	2–4 days	Dietary fibre, amino acids, fatty acids, vitamins B1, B2	Muyanja et al. [6]; Lyumugabe et al. [92]
Mangisi	Millet sweet-	8 h at ambient temp	N/A	Blandino et al. [55]
Togwa	Maize/millet	24 h at ambient temperature	Amino acids and some minerals (Fe, Ca, Zn, P)	Mugula et al. [108]
Borde	Millet	12 h at ambient temperature	N/A	Enujiugha and Badejo [50]
Gowe´	Maize/millet	6−24 h at ambient temperature	Amino acids and some minerals (Fe, Ca, Zn, P)	Aka et al. [49]
Koko sour water	Maize	12 h at ambient temperature	Group B vitamins; dietary fibre	Aka et al. [51]
Bushera	Sorghum	24 h at ambient temperature	Proteins, minerals, fibre	Muyanja et al. [35]