Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ABSTRACT Kenkey, a fermented maize product, serves as a major dietary staple across West Africa, particularly in Ghana, where it provides essential nutrition and economic opportunities for thousands of predominantly female entrepreneurs. This comprehensive review synthesize three decades of research on structural and functional properties of ingredient composition in kenkey preparation, integrating foundational culture‐dependent microbiology studies with contemporary advances in fermented food science. The review examines traditional preparation methods and regional variations; fermentation biochemistry and microbiology; structural transformations during processing; functional properties, including resistant starch formation; nutritional enhancements; processing innovations; and quality standardization challenges. Three major variants exist with distinct processing parameters: Ga kenkey (1:1 aflata ratio, salt addition, 3‐hour cooking, 1–3 day shelf‐life), Fante kenkey (2:1 aflata ratio, no salt, 6‐hour cooking, 4–14 day shelf‐life), and nsiho (dehulled maize, minimal fermentation, 1–2 h cooking). Empirical data from producer and consumer surveys (N = 680) reveal production is dominated by women (98.4%) operating home‐based enterprises (96.1%), with texture consistently prioritized over taste as the primary quality criterion. Critical research gaps identified include comprehensive molecular characterization of microbial communities, process optimization for scale‐up, and systematic socioeconomic analysis to preserve cultural significance while enhancing quality and safety.