Acta Scientific Nutritional Health

Short CommunicationVolume 2 Issue 6

Identification of Bacteria Isolated from Traditionally Fermented, Pearl Millet (Pennisetum glaucum) Remnant in Namibia

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.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is July 10, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US