Tag: Fermented corn

Research has shown that fermented cereal products like kenkey can enhance the bioaccessibility of certain nutrients by activating enzymes that break down antinutritional factors. Kenkey, a staple Ghanaian dish made from fermented corn, profoundly affects the body through its nutritional profile, sustained energy release, and impact on digestive health. However, consumers must also be mindful of potential preparation risks.

Traditionally fermented pap, a staple in many West African countries, is a natural source of beneficial lactic acid bacteria (LAB) due to its unique preparation process. This natural fermentation process transforms the cereal into a food that can actively support digestive health and boost the immune system.

According to a study published in the journal *Food Science and Nutrition*, banku has a moderately high glycemic index (GI) of 73. This traditional Ghanaian staple, made from fermented corn and cassava dough, offers a range of effects on the body, from providing sustained energy to supporting digestive health.

The calorie count for one ball of kenkey is not a fixed figure, with estimates ranging from approximately 240 to over 330 calories depending on its size and type. Understanding these nutritional nuances is vital for anyone looking to incorporate this fermented maize staple into their diet.

Did you know that a single ball of kenkey contains approximately 331 calories, with a macronutrient breakdown of 83% carbohydrates, making it a powerful energy source? This traditional Ghanaian fermented corn staple is known for its distinct tangy flavour and dense texture, offering a wide array of nutritional benefits that have made it a cornerstone of West African diets for generations.