I.F.  Fadahunsi, E.O.  Garuba, A.O.  Fawole, A.T.  Akinlawon, 
    Production of Kenkey (A Ghanaian Starch-Based Food) Using Starter Cultures,
    Journal of Food Technology,
    Volume 10,Issue 4,
    2012,
    Pages 124-132,
    ISSN 1684-8462,
    jftech.2012.124.132,
    (https://makhillpublications.co/view-article.php?doi=jftech.2012.124.132)
    Abstract: The use of starters in food fermentation had been reported 
  to prevent problems associated with spontaneously fermented indigenous food 
  products such as poor microbial stability, variation in product quality, longer 
  period of fermentation and undesirable sensory attributes. Studies were carried 
  out to investigate the effect of single and combined starter on the fermentation 
  of maize for Kenkey production. The results obtained revealed that the Kenkey 
  sample produced using mixed starters of <I>L. plantarum</I> and <I>C. krusei</I> 
  was the best in terms of nutritional quality, consumers&#146; 
  acceptability and prolonged shelf life. The result of the nutritional analysis 
  showed the Kenkey sample produced using combined starters of <I> L. plantarum</I> 
  and <I>C. krusei</I> contained the highest protein content (10.32&plusmn;0.03), 
  moderate ash content (0.69&plusmn;0.01), least carbohydrate content (74.89&plusmn;0.05) 
  and fibre content (2.16&plusmn;0.02). It also showed that the antinutritional 
  factors were least in the sample produced using combined starters of <I>L. plantarum</I> 
  and <I>C. krusei</I> with the oxalate, phytate and polyphenol content recording 
  5.00&plusmn;0.01, 7.00&plusmn;0.04 and 0.20&plusmn;0.01, respectively. However, 
  the elemental investigation depicted the highest calcium, iron and phosphate 
  ions at 130.00&plusmn;0.05, 5.00&plusmn; 0.01 and 90.00&plusmn;0.01, respectively 
  in Kenkey samples produced with combined starters of <I>L. plantarum</I> and 
  <I>C. krusei</I>.
    Keywords: Starter cultures;Kenkey;L. plantarum;C. krusei;spontaneous fermentation