Traditional fermented foods and beverages of Namibia

Misihairabgwi, Jane M.; Cheikhyoussef, Ahmad

doi:10.1016/j.jef.2017.08.001

Cited by 64 publications

(51 citation statements)

References 9 publications

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“…The sap that is used to make the beverage is harvested and allowed to ferment for 3to 5 days. The drink is known as omalunga in Namibia but its production is forbidden [57]. There is no literature available with regards to the microbial and chemical profile of this beverage, and thus more research needs to be undertaken.…”

Section: Muchemamentioning

confidence: 99%

“…Mukumbi is traditionally prepared by spontaneously fermenting a mash prepared from ripe fruits of the marula plant (Sclerocarya birrea sub-species caffra) [133]. This alcoholic beverage is also produced and consumed in many SADC countries such as Namibia, Botswana, Swaziland, Zimbabwe and Zambia [9], and known by different names such as Omagongo in Namibia [57], buganu in Swaziland [134] and bojalwa-jwa-morula in Botswana. The marula fruits are peeled using a knife and put into a clay pot with the peels and pounded to extract the sugary juices.…”

Section: Mukumbimentioning

confidence: 99%

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Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

2018

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Abstract:Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is deeply rooted in the society. Although a multitude of traditional alcoholic beverages from cereal substrates are well researched and documented, their non-cereal based counterparts, mostly produced from indigenous, inexpensive substrates, remain less well studied. In addition, reports of health problems associated with non-cereal based alcoholic beverages produced from spontaneous fermentation are a major cause of concern. This review aims to highlight the microbiological and chemical profiles of these non-cereal based alcoholic beverages with a focus on the Sub-Saharan region. Here, we underscore the importance of the microbial repertoire and the substrates thereof in attaining aromatic complexity and a characteristic taste in these beverages. These aspects are an important starting point towards the potential commercialization of these complex aromatic non-cereal based traditional beverages.

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Section: Muchemamentioning

confidence: 99%

Section: Mukumbimentioning

confidence: 99%

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

2018

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“…Therefore, the fruits of S. rautanenii constitute an important food source in Southern Africa, regarded as an essential component of the diet of some people in the region, especially the poor and those living in marginalized areas. Fruits and nuts of S. rautanenii are also widely used in Botswana, Malawi, Mozambique, Namibia, Zambia and Zimbabwe [12,[15][16][17][18][19][20] as a strategy by the rural people to reduce food insecurity and as an important source of supplementary food particularly during drought.…”

Section: S Rautanenii Constitute An Essential Food Cropmentioning

confidence: 99%

“…It is eaten raw or dried and most pleasant when roasted [11]. A meal or paste is sometimes made by pounding the nuts or porridge or fermented alcoholic drink is made from the pulp (mesocarp) [10,11,20]. S. rautanenii fruits are famous for producing liquor in Namibia, where water is added to peeled or unpeeled fruits and leaving the mixture to ferment for at least three days up to two weeks in a plastic bucket.…”

Section: S Rautanenii Constitute An Essential Food Cropmentioning

confidence: 99%

“…S. rautanenii fruits are famous for producing liquor in Namibia, where water is added to peeled or unpeeled fruits and leaving the mixture to ferment for at least three days up to two weeks in a plastic bucket. The fermented juice is then heated and distilled to produce fermented alcoholic drink [20]. The kernel is also used as a food thickener agent for stews and soups that accompany meat, fish and vegetables [10,11,15].…”

Section: S Rautanenii Constitute An Essential Food Cropmentioning

confidence: 99%

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Contribution of Schinziophyton rautanenii to Sustainable Diets, Livelihood Needs and Environmental Sustainability in Southern Africa

Maroyi

2018

Sustainability

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Schinziophyton rautanenii is a multipurpose plant species in Southern Africa which provides numerous ecosystem goods and services. This review evaluated the contribution of the species to sustainable diets, livelihood needs and environmental sustainability throughout the geographical range of the species. The literature relevant to the study was obtained from scientific databases such as ScienceDirect, SciFinder, Pubmed, Google Scholar, Medline and SCOPUS. Literature was also obtained from the University of Fort Hare library, dissertation search engines like ProQuest, Open-thesis, OATD, and EThOS. S. rautanenii is an essential source of food, herbal medicines, income, oil, timber and wood. The species provides substantial health, economic and ecological benefits to local communities that depend on the species as a source of livelihood needs. This study represents a holistic view on multiple ecosystem goods and services that are derived from S. rautanenii forming an essential component of the 2030 Agenda for sustainable development goals (SDGs) adopted by the United Nations General Assembly. Use, cultivation and management of S. rautanenii in Southern Africa offers enormous potential for contributing to the fulfillment of the SDGs, resulting in improved food security, household nutrition and health, income, livelihoods, ecological balance, sustainable diets and food systems.

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Fungal diversity of “solom” a Ghanaian traditional beverage of millet (Pennisetum glaucum)

Kortei

Asiedu

Annan

et al. 2020

Food Science & Nutrition

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The association of cereals with fungi cannot be disregarded as their manifestation in our foods poses serious health risks. The aim of this study was to investigate the mycofloral (fungal) and chemical (pH) qualities of the “solom” (beverage of millet) available for consumption from their respective sales points in Ho. “Solom” a cereal beverage of millet was sampled from ten (10) different locations in the Ho Municipality of Ghana and evaluated for their pH, fungal counts, and species diversity. Mycological analyses were done on Oxytetracycline Glucose Yeast Extract (OGYE) and Dichloran Rose Bengal Chloramphenicol (DRBC) media from three (3) points per location using serial dilution. A total of fourteen (14) fungal species belonging to eight (8) genera were isolated on both media; Aspergillus (A. niger, A. flavus, A. fumigatus, A. parasiticus, A. alutaceaus, A. terreus), Rhizopus (R. stolonifer), Mucor (M. racemosus), Fusarium (F. oxysporum), Penicillium (P. digitatum, P. verucosum), Cladosporium (C. cladosporoides), Curvularia (C. lunata), and Rhodotorula sp. were recorded. Fungal counts on both media ranged between 1.68 ± 0.8 and 4.11 ± 0.9 log10 CFU/ml. There were statistically significant (p < .05) differences observed in the samples from different locations. The values of pH recorded were in the range of 3.03 ± 0.09–4.03 ± 0.23 and showed no significant differences (p > .05) among them. All samples were found to be in the acceptable range of values prescribed by the International Commission for Microbiological Specification of Foods (ICMSF, 1998). Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) should be employed to enhance food safety.

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Traditional fermented foods and beverages of Namibia

Cited by 64 publications

References 9 publications

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

Contribution of Schinziophyton rautanenii to Sustainable Diets, Livelihood Needs and Environmental Sustainability in Southern Africa

Fungal diversity of “solom” a Ghanaian traditional beverage of millet (Pennisetum glaucum)

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