Millet Based Fermented Beverages Processing

Abstract

Abstract Bioprocessing of millet into fermented beverages is a biotechnical strategy with more beneficial components. Steeping, milling, slurrying, sieving, fermentation, sedimentation, and cooking are the basic procedures for producing some of the fermented beverages. Malting, mashing, and fermentation of the extracts are, however, important steps in the manufacture of fermented beverages. In most traditionally fermented beverages natural uncontrolled fermentation is employed while in few cases starter cultures are used, even though, the predominant microorganisms are lactic acid producing microorganisms, yeasts, and molds. The indigenous millet brewing technology is similar to the modern brewing technology except for the differences in the scale of level of technology used. Product obtained from millet-based fermented beverages include Ben-saalga, Boza, Burukutu, Bushera, Doro, Fura, Jandh, Kodo ko jaanr, Koko, Koozh, Kunun-zaki, Madua Apong, Malwa/Ajon, Mangisi, Ogi, Oshikundu, Oti-oka, Shakparo Ale, Togwa, Uji, Zoom-koom, Xiao mi jiao, etc.