only a slight increase in the total

only a slight increase in the total protein content was reported when the349 sorghum flour was supplemented with malt, but no significant differences were350 observed in native togwa or in togwa fermented with starter cultures (Mugula et al.,351 2003). For lohoh (fermented millet for bread), no apparent changes in the proteincontent were observed during the first 24 h of fermentation, but after this period, asignificant increase was reported (Osman, 2011). In contrast, fermentation354 decreased the crude protein content in traditionally fermented fufu (cassava and355 green plantain dough) and in cassava roots fermented with two strains of356 Lactobacillus plantarum (Sobowale et al., 2007). For ogi (maize, sorghum, or millet357 pudding), the increase in the protein content depends on the malting levels and not358 on the fermentation process (Inyang and Idoko, 2006). In kinema (soybean food),359 kombucha (fermented black or green tea) and amahewu (maize gruel), the sametendency observed in pozol has been reported (Sarkar et al., 1994; Jayabalan et al.,2010; Chelule et al., 2010).