Evaluation of Microbial and Nutritional Quality of Fermented Dried Roasted Thick Porridge (Mkarango)
E. C. Cheruiyot, S. K. Mbugua, M. W. Okoth, O. G. Abong & D. M. Kaindi · Asian Food Science Journal · 2019
Most of the products of maize flour fermentation in Kenya undergo wild fermentation in a natural process. One of these is locally roasted maize flour commonly known by its local name Mkarango which is popular in the Western region of Kenya where it is used in different ways. Mkar...
Open access
Research Article
10.9734/afsj/2019/v8i329993