Kenkey: background information and literature review

Abstract

Traditional processing of foods including the production of indigenous fermented foods is an important activity in the informal sector of the Ghanaian economy. It provides a means of livelihood for a large number of traditional food processors in the rural areas and increasingly in urban areas in recent times. One of the most important of these indigenous Ghanaian fermented foods is kenkey which is a sour stiff gruel or dumpling made from fermented maize dough which is wrapped in leaves and boiled. Kenkey is consumed all over Ghana but especially in the southern coastal areas where it has originated from. There are two main types of kenkey produced from maize and these are Ga Kenkey and Fanti Kenkey. Both are cooked sour tasting stiff porridges with a pH of about 3.7, moisture level of between 52-55% and usually eaten with sauce and fish. During the production of kenkey, the dough is divided into two parts: one part, the aflata is cooked into a thick porridge, while the other uncooked part is later mixed with the aflata. The resulting mixture is moulded into balls and wrapped in dried maize husk or plantain leaves, after which it is boiled. It is interesting to note that kenkey varieties vary widely throughout Ghana. Ga kenkey is fermented for 2-3 days, salted , cooked, wrapped in maize husks and has a shelf-life of about 3 to 4 days. Fanti kenkey which has a shelf-life of about one week is fermented for 3 -4 days, not salted and cooked wrapped in plantain leaves. In addition to Ga and Fanti kenkey. There are also a few other types of kenkey produced but these are mainly produced from dehulled rather than whole maize grains. Two of such products are Nsiho and Fomfom. Kenkey’s importance in modern-day life is underlined by the wide spectrum of fermented foods marketed both in developing and industrialized countries, not only for the benefit of preservation and safety, but also for their highly appreciated sensory attributes. Fermented foods are treasured as major dietary constituents in numerous developing countries primarily because of their keeping quality under ambient conditions, and also for their safety and traditional acceptability. Several studies have been carried out to upgrade and mechanize some of the unit operations involved in the production of kenkey, including the development of shelf- stable dehydrated fermented maize meal flour as a convenience intermediary product