Biomedical Engineering Reference
In-Depth Information
Beverages
Sorghum grain-based beverages are consumed in Africa [
51
] and known by differ-
ent names across Africa, including
burukuto
(Nigeria),
pombe
(East Africa),
bjala
(Northern Sotho), and
bil-bil
(Cameroon). African sorghum grain-based beer is
produced by lactic acid as well as alcoholic fermentation to achieve distinct sour
taste. The souring process is initiated using yogurt, sour dough starter cultures, or
by spontaneous fermentation. Opaque sorghum beers are also popular alcoholic
sorghum-based beverages in Africa which is known by
tchoukoutou
(Benin) in
West Africa,
dolo
(Burkina-Faso),
pito
(Ghana), and
burukuto
or
otika
(Nigeria)
[
52
]. These lager beers are characterized by sour taste with relatively high dry
matter content (5-13 g 100 ml
1
) and low alcohol content (2-3 ml 100 ml
1
)
[
53
]. These beers are mostly prepared with Guinea corn (
Sorghum bicolor
) along
with other cereals such as millet or maize as adjuncts or substitutes [
52
]. The
manufacturing process consists of malting, brewing, and fermentation steps.
Depending on the geographical location, variations have been observed in the
production process [
54
].
In China, sorghum is fermented to produce distilled beverages, like
baijiu
(sorghum white wine),
maotai
(sorghum liquor), and
kaoliang
(sorghum wine). In
USA, two sorghum-based beer products “New Grist” and “Redbridge” have been
marketed since 2006, which are gluten-free and hence preferably consumed by
people suffering with celiac disease and also popularized among health-conscious
drinkers due to its low-carbohydrate content [
54
]. The nonalcoholic fermented
African sorghum beverages like
kunun-zaki
(Nigeria),
hulu-mur
from sorghum
malt and flour (Sudan), and
motoho-oa-mabele
from sorghum meal
(South Africa) involve some form of lactic acid fermentation [
55
].
Kunun-zaki
is
a highly perishable product and has a short shelf life (24 h) under tropical ambient
conditions; however, the shelf life may be extended under refrigerated conditions
[
56
] or by using 0.1 % sodium benzoate or sodium metabisulfite in combination
with pasteurization at 60
C for 1 h by more than 3 weeks [
57
].
Hulu-mur
is a
traditional Sudanese nonalcoholic beverage made from a fermented mixture of
unmalted flour of sorghum (
Sorghum bicolor
) and malt [
58
,
59
].
Foods
Nearly 30 different fermented sorghum/sweet sorghum-based food products are
consumed in Sudan.
Injera
is a leavened, spongy, and sour thin flat, round, staple
fermented Ethiopian traditional bread prepared with flour from either of different
cereals, water, and starter (
ersho
, a liquid saved from the previously fermented
dough). Injera prepared using tef [
Eragrostis tef
(
Zucc
) Trotter], a tiny millet-like
grain, is the most popular and preferred cereal ingredient, although other different
types of cereals, including sorghum, tef, maize, wheat, finger millet, and barley, are
used [
60
]. The white tannin-free sorghums are preferred due to the light
injera
color
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