The technology and properties of <i>Omashikwa</i>, a traditional fermented buttermilk produced by small‐holder milk producers in Namibia

Bille, P.G.; Buys, E.M.; Taylor, John R.N.

doi:10.1111/j.1365-2621.2006.01381.x

Cited by 16 publications

(18 citation statements)

References 8 publications

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“…Other studies on traditional fermented milk in Africa have revealed products such as amasi in Zimbabwe and in the Republic of South Africa (RSA) [7], Omashikwa in Namibia [8, 9], Mursik in Kenya [10], Kivuguto in Rwanda[11], Nunu in Ghana [12] and Aewsso in Ethiopia [13]. Most of these studies were conducted in specific regions or parts of those countries where the products are mostly produced and consumed.…”

Section: Introductionmentioning

confidence: 99%

The art of mabisi production: A traditional fermented milk

et al. 2019

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Fermented dairy products can be rich in beneficial microbes and one such product with potential is mabisi. Mabisi is a traditional fermented milk product from Zambia made through spontaneous fermentation of raw milk at ambient temperature using a calabash (gourd), clay pot, plastic or metal container. The fermentation takes about 48 hours after which the product is stirred and ready for consumption. This study was aimed at determining the types of production methods of mabisi and identifying the critical production process parameters. A survey was conducted using interviews and observations to determine the existing production practices/technologies and to capture indigenous knowledge on mabisi production in nine provinces of Zambia. We found seven different production methods which we coined; tonga, thick-tonga, illa, barotse, backslopping, cooked and creamy types. Interestingly, the tonga-type mabisi was produced throughout the country by different ethnic groups. The main process parameters were found to be fermentation time and temperature, type of containers, presence/absence of backslopping, agitation, heating and cooling, removal of whey and addition of raw milk. And further found that mabisi is a versatile product consumed with a wide variety of foods. This basic information is crucial for production process optimisation and microbial communities dynamics studies.

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Section: Introductionmentioning

confidence: 99%

The art of mabisi production: A traditional fermented milk

et al. 2019

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“…As a starter culture, a portion from a previous omashikwa production is introduced. The fermentation lasts 2-3 days at 27-36 C; after fermentation, the roots are removed and the product is manually shaken until the butter is formed and discarded, to obtain the remaining buttermilk (Bille et al 2007). Omashikwa is usually thick and slimy in texture, with bitter and rancid taste and a peculiar rooty flavour.…”

Section: Fermented Milkmentioning

confidence: 99%

Typical dairy products in Africa from local animal resources

Mattiello

Caroprese

Crovetto

et al. 2017

Italian Journal of Animal Science

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Milk is recognised as an important element of the pastoral civilisations in Africa, where it has not only an economic value, but also a social and cultural value. The objective of this review is to identify the main African dairy products, mainly focussing on typical production processes based on the use of local animal resources. To this aim, dairy products were classified into five categories, according to the type and the production method: fresh cheese, ripened cheese, fermented milk, butter and dairy by-products. These categories give rise to an extraordinary range of local products where tradition, culture, and environmental conditions and constraints play a major role in contributing to this diversification. In some countries, some attempts are being made in order to valorise the local dairy products by establishing Slow Food Presidia or including them in the Ark of Taste compiled by Slow Food. One of the main constraints that limits the commercialisation and export of African dairy products is related to the scarce hygiene in milk production and processing, and the frequent absence of starter cultures, which result in products with non-standardised characteristics, short shelf life and high spoilage susceptibility, with consequent risks for human health. Efforts should be made to support the dairy products chain in Africa, by making production processes safer and by valuing local resources, in order to expand the internal market and the export opportunities. Development cooperation projects may play an important role in this respect and should therefore be encouraged. ARTICLE HISTORY

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“…Processing of traditional ghee is based on the household technology. Raw whole milk is collected and accumulated (approximately 20 liters) in a seeded calabash containing 12-15 pieces of roots (2 cm 3 ) of Boscia albitrunca tree and fermented for 2-3 days at ambient temperatures (1,2). The fermented milk is then manually shaken for 1-2 hours until butter granules separate from the sour milk.…”

Section: Traditional Ghee Processingmentioning

confidence: 99%

“…After fermentation, the roots are removed and fermented milk is churned by shaking the calabash for 2-3 hours until butter granules accumulate on top of the sour milk. Butter is then removed and washed to remove buttermilk [1,2]. This process leaves sour buttermilk (Omatuka) as a by-product and is consumed by the low income groups in the Herero community or fed to domestic animals and pets.…”

Section: Introductionmentioning

confidence: 99%

Chemical And Sensory Quality Of <i>Omaze uozongombe </i>(Ghee), Butter Oil Made By Small Holder Herero Farmers In Namibia

Bille¹,

Kandjou²

2008

African Journal of Food, Agriculture, Nutrition and Development

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This study was conducted to determine the quality of Omaze Uozongombe, a traditional Herero community Ghee in Namibia in order to improve it for commercial purposes. Ghee is not well known and not found in the formal market in Namibia, except from the Herero community who live their lives around cattle in the rural Namibia. The traditional ghee is made from fermented milk that has been incubated for 2-3 days at ambient temperatures in a seeded calabash containing roots of Omunkunzi (Boscia albitrunca) tree in order to speed up the fermentation process, add flavour and to assist in the churning process. The resulting fermented milk is churned by shaking the calabash for 1-2 hours to obtain butter. The butter is scooped off, washed, boiled and clarified into a golden yellow product (Ghee). The Ghee is then packed in recycled metal or plastic containers. Traditional ghee in Namibia is characterized by short shelf life, high moisture and sediment contents, rancid taste and oxidized flavour. Samples of traditional and laboratory made ghee were analyzed for physico-chemical and sensory characteristics for quality comparison, extension of shelf-life and for improving its palatability, acceptability and marketing. The results showed that there was no significant difference (p<0.05) between the traditional and laboratory made ghee in terms of sediments or filth. However, the traditional ghee samples showed a higher mean percentage of free fatty acids (1.56%) with rancid flavour, higher mean peroxide value (17mEq/kg) or oxidized flavour and significantly higher mean moisture content (0.46%). As a result, laboratory processed ghee was given a higher grade in sensory scores by a panel of judges and was considered superior. Improvement of traditional ghee processing parameters and quality properties are necessary, using good manufacturing practices on unit operation. In addition, proper packaging of ghee in containers injected with inert gases such as nitrogen and addition of antioxidants for storage and distribution in the Namibian and neighboring markets will be an advantage.

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The technology and properties of Omashikwa, a traditional fermented buttermilk produced by small‐holder milk producers in Namibia

Cited by 16 publications

References 8 publications

The art of mabisi production: A traditional fermented milk

The art of mabisi production: A traditional fermented milk

Typical dairy products in Africa from local animal resources

Chemical And Sensory Quality Of <i>Omaze uozongombe </i>(Ghee), Butter Oil Made By Small Holder Herero Farmers In Namibia

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