Traditional processing, microbial and physicochemical changes during fermentation of <i>malwa</i>

Abstract

A survey was conducted to characterise production methods of malwa; a Ugandan traditional fermented millet beverage, in four divisions of Kampala district using a questionnaire. Lactobacillus and Lactococcus spp and coliforms were enumerated in the raw materials and during fermentation using standard microbiological methods. Changes in chemical parameters were determined using standard methods. Similarities in production methods were observed among the malwa producers. All producers germinated millet grains (2-3 days) to make green malt. The germinated grains were sun-dried for 2-3 days. Moistened millet flour was subjected to solid state pit fermentation for one week to produce acidified fermented dough. The acidified fermented dough was roasted over an open fire to produce roasted acidified dough. The duration of fermentation of malwa varied between 2 and 4 days. Only 5% of the producers practiced back slopping. Producers (90%) reported that consumers preferred sour malwa. Lactobacillus and Lactococcus spp numbers in the sour dough, roasted sour dough and green malt varied between 3.48 and 5.38, 2.02 and 2.60, and 4.45 and 6.25 log cfug-1 respectively. Coliforms in sour dough, roasted sour dough and green malt varied between 1.36 and 5.53 log cfug-1. Lactobacillus spp increased from 2.73 to 6.60 log cfu mL-1 whereas Lactococcus spp increased from 2.67 to 6.22 log cfu mL-1 during 72 h of fermentation. The greatest increase in numbers was observed during the first 24 h. Coliforms decreased from 2.80 to 1.19 log cfu mL-1 after 24 h with a slight increase to 1.26 log cfu mL-1 after 48 h due to further addition of green malt. Coliforms were still detectable after 72 h. The pH decreased from 4.3 to 3.65 as titratable acidity increased from 0.69 to 1.47% lactic acid after 72 h of fermentation. Total soluble solids decreased from 17.7 to 7.7 o Brix during 72 h fermentation. Ethanol increased from 1.07 to 12% v\v. Carbohydrates and tannins decreased during germination and fermentation. Apparent increase in protein content was observed. The high numbers of Lactobacillus and Lactococcus spp and coliforms in the sour dough suggest their involvement in the solid state pit fermentation of millet flour. Higher numbers of Lactobacillus and Lactococcus spp in the green malt indicates that these organisms play a big role in the fermentation process of malwa.

Effect of soy fortification on the quality of Mkarango a traditional Kenyan fermented maize meal snack

“…The snack is commonly made using 100% maize, but millet or sorghum flours can also be used. Mkarango is a product derived from the first stage of a two‐stage production process of busaa, the opaque Kenyan maize beer (Nout, 1981: Wanjala et al, 2016) or malwa a similar Ugandan millet beer (Muyanja, Birungi, Ahimbiswe, Semanda, & Namugumya, 2010). Stiff dough of water and raw maize or millet flour is acidified by fermenting at ambient temperatures of 22 to 30°C for 2 to 3 days.…”

Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria

“…Moreover, it is a major source of proteins, carbohydrates, and calories in the diets of large number of population [6]. However Kutukutu contains many antinutritional factors such as phytic acid, polyphenols, and tannins which reduce bioavailability and digestibility of proteins and carbohydrates through formation of complex with minerals and inhibition of enzymes [7]. The technological processes such as mechanical, thermal, chemical, and biological processes are used to reduce antinutritional factors content and to improve the bioavailability of nutriments.…”

Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin

“…Fermentation is one of the oldest natural methods used to improve the nutritional quality of cereals. Indeed, fermenting cereals for a limited period of time increases protein, amino acid and starch availability and reduces antinutrients (Chavan & Kadam, ; Asiedu et al ., ; Aka et al ., ; Muyanja et al ., ). Several metabolic activities take place during fermentation which lead to starch hydrolysis and to the production of organic acids (Nago et al ., ; Michodjehoun‐Mestres et al ., ; Tou et al ., ).…”