Value-addition to kenkey, an indigenous African fermented food, targeting the international market

Abstract

To reengineer kenkey targeting the international market, a survey of the production and consumption of different types of kenkey, review of regulatory opportunities, value chain analysis, chemical, textural and microbiological analysis, and sensory and consumer tests were carried out. Sensory preference for European consumers were mild, less acidic, bland taste, white colour and soft textured kenkey. Nsiho or white kenkey made from dehulled maize grains was, therefore, selected for reengineering. L. plantarum and S. cerevisiae were tested as starter culture for white kenkey. Attempts to package kenkey in sausage casing rather than maize husks was not successful. Moulding into cylindrical shapes rather than the traditional round balls has been attractive to consumers