Methods De Production Et Composition De Bushera: Une Boisson De Cereales Fermentees Traditionelle En Ouganda

A survey was conducted using a questionnaire to document the production methods of Bushera, a Ugandan traditional fermented cereal beverage, in the districts of Kabale and Rukungiri in the South Western region of Uganda. The chemical composition of raw materials and Bushera was determined using standard methods. Similarities in the production of Bushera in Kabale and Rukungiri districts were observed. In both districts, sorghum grains are usually (80% of respondents) soaked in water overnight (12 h), some households (20%) indicated a soaking period of 24-48 h. Eighty seven percent of the households soaked the grains in streams, rivers and ponds. The germination period for sorghum grains varied between two and four days. Sixty five percent of the households germinated the grains for two-three days. The duration of fermentation of Bushera ranged from one to six days. Most of the households (90%) consumed Bushera after two-four days of fermentation. The moisture, fat, protein and carbohydrate contents of germinated and non-germinated sorghum grains ranged from 8.8-12.4 %, 1.8-3.0 %, 7.2-10.8 % and 77.7-85.7%, respectively. Germinated sorghum flour had lower fat, protein and carbohydrate contents but higher ash and fibre than non-germinated sorghum flour. Germinated millet flour had higher moisture, protein and fibre compared to the non-germinated flour while the latter had higher ash and carbohydrate contents. Germination resulted in an increase in the concentration of sugars in both sorghum and millet grains. Great variations were observed in the proximate composition of Bushera obtained from the households. Under laboratory conditions, the protein content of Bushera produced from germinated grains was higher than Bushera from non-germinated grains (12.2% vs. 10.6%), on dry matter basis. Higher levels of iron, magnesium and zinc were observed in germinated grains due to addition of wood ash during germination. Germinated grains had lower phenol and tannin content compared to non-germinated grains.Une étude basée sur les réponses à un questionnaire a été menée pour documenter les méthodes de production du Bushera, une boisson de céréales fermentées traditionnelle en Ouganda, dans les districts de Kabale et Rukungiri situés dans la région sud-ouest de l'Ouganda. La composition chimique des matières premières et du Bushera a été établie par méthodes standard. On a observé des similarités dans la production du Bushera dans les districts de Kabale et de Rukungiri. Dans les deux districts, les graines de sorgho sont habituellement (80% des réponses) trempées dans de l'eau pendant une nuit (12h), certains ménages (20%) signalant une période de trempage de 24-48h.Les graines sont trempées dans des ruisseaux, rivières et étangs par 87% des ménages. La période de germination des graines de sorgho varie de 2 à 4 jours. Soixante-cinq pour cent des ménages font germer les graines pendant 2-3 jours. La durée de fermentation du Bushera va de 1 à 6 jours. La majorité des ménages (90%) consomment le Bushera après 2-4 jours de fermentation. Le contenu des graines de sorgho germées et non germées en humidité, graisses, protéines et féculents était de 8,8-12,4%; 1,8-3.0%; 7,7-10,8%; et 77,7-80,2% respectivement. La farine de sorgho germé a une moindre teneur en graisses, protéines et féculents mais une plus forte teneur en cendres et fibres que la farine de sorgho non germé. La farine de millet germé contient plus d'humidité, protéines et fibres que la farine non germée, tandis que cette dernière a une plus forte teneur en cendres et féculents. La germination entraîne une augmentation de la concentration des sucres dans les graines de sorgho et de millet. On a constaté d'importantes variations dans la composition approximative du Bushera obtenu auprès des ménages. En laboratoire, le contenu en protéines du Bushera fait de graines germées était plus élevé que dans le Bushera de graines non germées (12,2% comparé à 10,6%), sur base de matières sèches. Des niveaux plus élevés de fer, magnésium et zinc ont été observés dans les graines germées en raison de l'apport de cendres de bois pendant la germination. Les graines germées avaient une plus basse teneur en phénol et en tanin comparé aux graines non germées

Production Methods and Composition of Bushera: A Ugandan Traditional Fermented Cereal Beverage

A survey was conducted using a questionnaire to document the production methods of Bushera, a Ugandan traditional fermented cereal beverage, in the districts of Kabale and Rukungiri in the South Western region of Uganda. The chemical composition of raw materials and Bushera was determined using standard methods. Similarities in the production of Bushera in Kabale and Rukungiri districts were observed. In both districts, sorghum grains are usually (80% of respondents) soaked in water overnight (12 h), some households (20%) indicated a soaking period of 24-48 h. Eighty seven percent of the households soaked the grains in streams, rivers and ponds. The germination period for sorghum grains varied between two and four days. Sixty five percent of the households germinated the grains for two-three days. The duration of fermentation of Bushera ranged from one to six days. Most of the households (90%) consumed Bushera after two-four days of fermentation. The moisture, fat, protein and carbohydrate contents of germinated and non-germinated sorghum grains ranged from 8.8-12.4 %, 1.8-3.0 %, 7.2-10.8 % and 77.7-85.7%, respectively. Germinated sorghum flour had lower fat, protein and carbohydrate contents but higher ash and fibre than non-germinated sorghum flour. Germinated millet flour had higher moisture, protein and fibre compared to the non-germinated flour while the latter had higher ash and carbohydrate contents. Germination resulted in an increase in the concentration of sugars in both sorghum and millet grains. Great variations were observed in the proximate composition of Bushera obtained from the households. Under laboratory conditions, the protein content of Bushera produced from germinated grains was higher than Bushera from non-germinated grains (12.2% vs. 10.6%), on dry matter basis. Higher levels of iron, magnesium and zinc were observed in germinated grains due to addition of wood ash during germination. Germinated grains had lower phenol and tannin content compared to non-germinated grains. Résumé Une étude basée sur les réponses à un questionnaire a été menée pour documenter les méthodes de production du Bushera, une boisson de céréales fermentées traditionnelle en Ouganda, dans les districts de Kabale et Rukungiri situés dans la région sud-ouest de l'Ouganda. La composition chimique des matières premières et du Bushera a été établie par méthodes standard. On a observé des similarités dans la production du Bushera dans les districts de Kabale et de Rukungiri. Dans les deux districts, les graines de sorgho sont habituellement (80% des réponses) trempées dans de l'eau pendant une nuit (12h), certains ménages (20%) signalant une période de trempage de 24-48h.Les graines sont trempées dans des ruisseaux, rivières et étangs par 87% des ménages. La période de germination des graines de sorgho varie de 2 à 4 jours. Soixante-cinq pour cent des ménages font germer les graines pendant 2-3 jours. La durée de fermentation du Bushera va de 1 à 6 jours. La majorité des ménages (90%) consomment le Bushera après 2-4 jours de fermentation. Le contenu des graines de sorgho germées et non germées en humidité, graisses, protéines et féculents était de 8,8-12,4%; 1,8-3.0%; 7,7-10,8%; et 77,7-80,2% respectivement. La farine de sorgho germé a une moindre teneur en graisses, protéines et féculents mais une plus forte teneur en cendres et fibres que la farine de sorgho non germé. La farine de millet germé contient plus d'humidité, protéines et fibres que la farine non germée, tandis que cette dernière a une plus forte teneur en cendres et féculents. La germination entraîne une augmentation de la concentration des sucres dans les graines de sorgho et de millet. On a constaté d'importantes variations dans la composition approximative du Bushera obtenu auprès des ménages. En laboratoire, le contenu en protéines du Bushera fait de graines germées était plus élevé que dans le Bushera de graines non germées (12,2% comparé à 10,6%), sur base de matières sèches. Des niveaux plus élevés de fer, magnésium et zinc ont été observés dans les graines germées en raison de l'apport de cendres de bois pendant la germination. Les graines germées avaient une plus basse teneur en phénol et en tanin comparé aux graines non germées. (Af. J. Food Agriculture, Nutrition and Development: 2003 3(1): 10-19

Changes In Physico-Chemical Properties And Flavour Compounds During Fermentation Of Different Obushera (Sorghum And Millet) Beverages

Four types of Obushera, a fermented millet or sorghum beverage: Ekitiribita,Obuteire, Obutoko and Enturire were analyzed for their physico-chemical properties, sugars, organic acids and volatile compounds during fermentation. Standard chemical methods were used to determine the physico-chemical properties of Obushera. The organic acids, carbohydrates, glucose, fructose and maltose were analyzed by high-performance liquid chromatography. The pH of all Obushera varied between 4.00±0.10 and 4.42±0.11 after 4 days of fermentation. The pH of Obuteire, Obutoko and Enturire dropped below 4.5 within one day of fermentation. Acidity ranged between 0.13% (Ekitiribita) to 1.33% (Enturire) after 4 days of fermentation. Dry matter decreased and varied between 5.4 and 22% after 4 days of fermentation. Fermentation resulted into a 20 40% reduction of dry matter in Obutoko, Obuteire and Enturire. Enturire had the highest dry matter content and decreased from 22% to 13%. Fermentation resulted in an apparent increase in protein concentration (5.7 12.3%). Flavour compounds identified included sugars, organic acids, aldehydes, ketones, alcohols and esters. Enturire contained the highest (p <0.05) concentrations of most flavor compounds. Sugars (maltose, glucose and fructose) were reduced during fermentation. The predominant organic acids detected were lactate, acetate and succinate and increased with fermentation time. Alcohols identified in Obushera were ethanol, 3-methyl-1-butanol, 2-methyl- 1-propanol and 2-methyl-1-butanol and increased during fermentation. Ethanol was the predominating alcohol reaching a maximum of 0.8-1.0% (Obuteire and Obutoko) and 4.5% in Enturire during fermentation. The aldehydes detected in Obushera were acetaldehyde, 2-methyl-1-propanal, 2-methyl-1-butanal and 3-methyl-1-butanal and varied from 0.1 mg kg-1 to 6.8 ± 1.2 mg kg-1. Diacetyl, acetoin and 2,3 pentanedione were the ketones identified in Obushera. Esters detected in Obushera included ethyl lactate, ethyl acetate, ethyl butyrate and isobutyl acetate. Significantly higher (p <0.05) amounts of esters were detected in Enturire than in the other types of Obushera. Principal Component analysis, grouped Obushera into three categories (Ekitiribita, Obuteire/Obutoko and Enturire) based on flavour profile differences

Occurrence Of Listeria Monocytogenes In Bulked Raw Milk And Traditionally Fermented Dairy Products In Uganda

Bulked raw milk, locally processed yoghurt (LPY) and Bongo, a traditionally fermented dairy product sold at most informal milk cooling points in Uganda, were assessed for occurrence of Listeria spp. and Listeria monocytogenes. Total plate counts (TPC), holding temperature, pH and titratable acidity were also determined in all the milk products at the point of collection using standard methods. A total of 40 samples of bulked raw milk and 30 for each of LPY and Bongo were examined. Listeria spp. was higher in bulked raw milk than in fermented milk. Listeria spp. were detected in 60% of bulked raw milk, 30% of LPY and 15% of Bongo samples. Bulked raw milk had significantly higher (p<0.05) mean Listeria counts (3.10±0.06 log10 cfu mL-1) than LPY and Bongo, 0.82±0.18 and 0.32±0.18 log10 cfu mL-1, respectively. L. monocytogenes was isolated from 13 % of bulked raw milk, 3.0% of LPY but was not detectable in Bongo. Total plate count was significantly different (p<0.05) among the different milk types studied. Bongo had higher TPC (9.00±0.13 log10 cfu mL-1) than bulked raw milk (8.40±0.11 log10 cfu mL-1) and LPY (7.40±0.13 log10 cfu mL-1). The mean total plate counts (4.90 to 9.00±0.13 log10 cfu mL-1) of the fermented dairy products were within the acceptable limits for human consumption. The TPC for bulked raw milk (8.40±0.11 log10 cfu mL-1) was higher than the recommended values of national and international standards. Temperature, pH and titratable acidity were significantly different (p<0.05) among the different milk types. Holding temperature ranged from 5.40 to 8.60oC, pH was 4.20±0.04 to 6.10±0.04 whereas titratable acidity ranged from 0.22±0.01 to 089±0.01%. Listeria counts were not statistically predictable (p>0.05) from variation in the combined effect of pH, percent titratable acidity and temperature. Results of this study demonstrate a high risk associated with consumption of bulked raw milk and fermented dairy products in due to occurrence of Listeria spp