Isolation and identification of the micro flora of traditionally prepared pearl millet starters
Food fermentation has a long tradition of improving the safety, shelf life and acceptability of foods. However, some notable outbreaks of food borne illness associated with fermented foods have occurred. The efficiency of one of the most common Sudanese fermentation methods of millet flour, using Dura (Sorghum) starter, in a preparation of hygienic millet starters for the production of indigenous foods was investigated. Two millet starters, Wad Ashana (pH 3.96 at 35.2°C) and Sudan II (pH 4 at 35.2 °C) were traditionally prepared.