Description

Koko is a traditional Ghanaian fermented cereal porridge commonly consumed as breakfast and as a weaning food.

Fermentation process

  • Millet or maize grains soaked and wet-milled
  • Slurry fermented spontaneously for 24–48 h
  • Fermented mash cooked into a thin porridge before consumption

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Leuconostoc spp.

Functional relevance

  • Improved digestibility and safety through acidification
  • Important role in infant and adult nutrition

References

(To be added)