Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage
Aliha is a maize-based traditional fermented beverage prepared and consumed in Ghana, predominantly in the Volta Region and other parts of Ghana. The study sought to characterize the production processes, the nutritional values, and microbial composition of aliha. A total of 126 aliha producers in t...
Saved in:
Main Authors: | Felix Kwashie Madilo, Angela Parry-Hanson Kunadu, Kwaku Tano-Debrah, Gloria Ivy Mensah, Kwesi Firibu Saalia, Unathi Kolanisi |
---|---|
Format: | Article |
Language: | English |
Published: |
Wiley
2022-01-01
|
Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2022/5604342 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages
by: Felix Kwashie Madilo, et al.
Published: (2024-01-01) -
Persuasive strategies in grant recommendation letters written by senior faculty in a Ghanaian university
by: Afful Joseph Benjamin Archibald, et al.
Published: (2023-12-01) -
The Hidden Influence and Catalysts of Religious and Moral Education in Ghanaian Basic Schools: Co-Curricular Activities in Perspective
by: Dennis Tawiah, et al.
Published: (2025-01-01) -
Mutual Aid and Informal Finance
by: Elise M. Dermineur, et al.
Published: (2023-06-01) -
Exploring the role of project-based learning in higher education to promote indigenous knowledge through sculpture students’ engagement with Ghanaian Adinkra symbols
by: Fredrick Boakye-Yiadom, et al.
Published: (2025-01-01)