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African Journal of Food Science and Technology

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Sanchia Moodley

Department of Food Science and Technology, University of Pretoria, Pretoria, South Africa


  • Research Article   
    Flavour Compound Production during the Fermentation of a Sorghum Beverage
    Author(s): Sanchia Moodley*

    Traditionally fermented products are developed by local inhabitants of a region and the production method is handed down through generations. These methods result in products with variable quality and a short shelf-life. Motoho is a traditionally produced fermented sorghum beverage indigenous to the Basotho people of southern Africa. The current research aims to determine the effects of using a defined starter culture comprising of Lactobacillus fermentum and Lactobacillus plantarum compared to the traditional production, on the sensory qualities and shelf-life of motoho. Three different sorghums were used to produce batches A (traditional), J (modified) and M (modified) of motoho respectively. Samples were subjected to 4ºC and 37ºC storage for the shelf-life study while a sensory panel assessed the acceptability of each motoho variety. The microbiological .. View More»
    DOI: http:/

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