Work with plain original whole meal flours when fermenting your porridge naturally. In a suitable glass or plastic jar, (or plastic jug/ pitcher as I’m doing) add 6 heaped tablespoons of flour.

Apr 27, 2024 · Bring 3 cups water to a boil on high heat till bubbling and steaming start. Mix flour on the other cup of water in your trusty bowl till you get a smooth consistency paste or gravy kind. Mix and swirl vigorously till everything is smooth with no lumps or clumps.

Jul 4, 2024 · The key to a velvety-smooth and flavorful sorghum flour porridge lies in striking the perfect balance of ingredients. As a general rule , use a ratio of 1 cup of sorghum flour to 3 cups of liquid. Adjust the amount of liquid as needed to achieve your desired consistency.

Thin porridge is a popular nourishment drink for adults and complementary food for children in sub-Saharan 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.

Conclusion: Fermented millet-rice-blend based porridges in a ratio of 5:1 provided enhanced Lactic acid Bacteria compared to the unfermented porridges which may be recommended as a synbiotic food matrix supporting gut health among children with persistent diarrhoea or antibiotic-associated diarrhoeal issues.

Fermented slurry samples were prepared by mixing flour blends of UNImix with tap water at 40% w/w flour solids, inoculating with Uji starter culture and incubating at 25 o C for 24 hrs in a 3 × 5 factorial design, according to Figure 1. Fermented samples: K1 – K5, S1 – S5 and Sf1 – Sf5, were analysed for presence of Trypsin Inhibitors ...

Jan 21, 2023 · Fermented porridge is a traditional food made from maize, millet flour or a mixture of grains. It has a long history in Kenya and is an important part of the country’s culinary culture. In addition to its culinary uses, fermented porridge …

Finger millet flour is used for different food preparations, namely flat unfermented breads (Roti), porridges (thick and thin), Puttu, Dosai, Idly, and several other sweetened snacks in Asia (Shobana et al. 2013; Kumari et al. 2019b).

Mix flour with 0.5 cup of water. Place the mixture in a covered container and let it stand for 24 – 48 hours in a warm place (for unfermented porridge, skip this step). Bring the remaining water to a boil and add the fermented flour.

Fermented porridge (Fp) was prepared and throughout, the changes in pH were measured. The prepared unfermented porridge (Up) and Fp was dried using freeze drier and makes it as dry flour for further analysis. The physico-chemical analysis of both the flours was determined.