Measurements of pH and Counts of Microorganisms during Koko Production

  • Rodríguez López
Keywords: Koko, Lactic Acid Bacteria, Identification, Probiotics


Spontaneous or natural lactic acid fermentations have been used in Africa for centuries to preserve and improve the
nutritional status of foods. The millet porridge koko is one of these products and is consumed daily by many people
in Northern Ghana as lunch or an in-between meal.