JM Shimbwadala, KKM Nantanga and MNNN Shikongo-Nambabi*
Department of Food Science and Technology, University of Namibia, Namibia
*Corresponding Author: MNN Shikongo-Nambabi, Department of Food Science and Technology, University of Namibia, Namibia.
Received: March 28, 2018; Published: May 22, 2018
Citation: Shimbwadala., et al. “Identification of Bacteria Isolated from Traditionally Fermented, Pearl Millet (Pennisetum glaucum) Remnant in Namibia”. Acta Scientific Nutritional Health 2.6 (2018).
Fermented pearl millet (Pennisetum glaucum) known as mahangu in Namibia, is traditionally produced grain in four northern regions of Namibia; Omusati, Oshana, Ohangwena and Oshikoto where it is used for thick porridge or fermented nonalcoholic brew preparation known as oshikundu. Eendjeke is a collection of shredded pearl millet grains obtained as remnants when mahangu grains are traditionally processed into flour. Eendjeke is added to decorticated pearl millet before moistening, incubation and processing into flour. Addition of eendjeke to decorticated mahangu grains speeds up the fermentation process.
Copyright: © 2018 Shimbwadala., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.