CHANGES IN QUALITY ATTRIBUTES DURING STORAGE OF <i>TOGWA</i>, A LACTIC ACID FERMENTED GRUEL

Mugula, J.K.; Nnko, S.A.M.; Sørhaug, T.

doi:10.1111/j.1745-4565.2001.tb00317.x

Cited by 29 publications

(11 citation statements)

References 23 publications

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“…Hazard Analysis and Critical Control Point (HACCP) studies in Africa of some fermented products have demonstrated that, depending on the process and the hygienic conditions observed during preparation, some fermented foods, e.g., togwa —fermented cereals prepared in Tanzania—may pose a safety risk [ 11 ].…”

Section: Sustainable Development and Fermented Food Hygiene In Afrmentioning

confidence: 99%

Nutritional Guidelines and Fermented Food Frameworks

Bell

Ferrão

Fernandes

2017

Foods

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This review examines different nutritional guidelines, some case studies, and provides insights and discrepancies, in the regulatory framework of Food Safety Management of some of the world’s economies. There are thousands of fermented foods and beverages, although the intention was not to review them but check their traditional and cultural value, and if they are still lacking to be classed as a category on different national food guides. For understanding the inconsistencies in claims of concerning fermented foods among various regulatory systems, each legal system should be considered unique. Fermented foods and beverages have long been a part of the human diet, and with further supplementation of probiotic microbes, in some cases, they offer nutritional and health attributes worthy of recommendation of regular consumption. Despite the impact of fermented foods and beverages on gastro-intestinal wellbeing and diseases, their many health benefits or recommended consumption has not been widely translated to global inclusion in world food guidelines. In general, the approach of the legal systems is broadly consistent and their structures may be presented under different formats. African traditional fermented products are briefly mentioned enhancing some recorded adverse effects. Knowing the general benefits of traditional and supplemented fermented foods, they should be a daily item on most national food guides.

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Section: Sustainable Development and Fermented Food Hygiene In Afrmentioning

confidence: 99%

Nutritional Guidelines and Fermented Food Frameworks

Bell

Ferrão

Fernandes

2017

Foods

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“…Cereal grains including sorghum, maize, and millet are common substrates for the production of lactic fermented gruels and beverages such as poto poto in Congo, dégué in Burkina Faso [9], ben-saalga [10], ogi in Nigeria [11], koko in Ghana [12], and togwa in Tanzania [13].…”

Section: Introductionmentioning

confidence: 99%

A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet

Merabti

Bekhouche

Chuat

et al. 2015

Eur Food Res Technol

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Algerian couscous named lemzeiet is manufactured from fermented wheat. Historically performedin underground silos called matmor, the fermentation of wheat is now generally carried out in plastic jerrycans withor without addition of vinegar at the beginning of the fermentation. Culture-dependent and culture-independentmethods (PCR-TTGE) were used to characterize lactic acid bacteria and to determine their dynamic and diversity over a two-year period, with and without the addition of vinegar.Fungi, physicochemical characteristics, and volatile compoundprofiles were also monitored. The isolates obtained from different stages of fermentation and from both processes were characterized by coupling different molecular methods (16SrRNA/pheS/rpoA gene sequencing, speciesspecific PCR, RAPD and PFGE). PCR-TTGE revealed very similar profiles for both processes. Sixty-nine isolates were identified as belonging to six genera of 16 species(Enterococcus, Lactobacillus, Leuconostoc, Pediococcus, Weissella, and Streptococcus). The profiles of volatile aroma compounds showed a marked effect of the fermentation process, compared to non-fermented wheat, with 35 of the 40 volatiles detected at amounts 20- to 30-fold higher in fermented wheat samples. This study gives the first insight into lactic acid bacteria population diversity and activity in fermented wheat and will contribute to a better control of the fermentation process

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“…Excessive souring and pungency are some of the major spoilage characteristics of Enturire that were identified by the focus group discussants. Over‐souring, development of objectionable odors, bitter tastes and pungent smells were also characteristic of spoiled Togwa , a sorghum beverage similar to Obushera (Mugula et al. 2001).…”

Section: Resultsmentioning

confidence: 99%

“…Most of the efforts made toward the improvement of African traditional fermented foods have centered on the microbiology of these products. Only a few authors have examined their sensory aspects (Mugula et al. 2001; Tomlins et al.…”

Section: Introductionmentioning

confidence: 99%

Obushera: Descriptive Sensory Profiling and Consumer Acceptability

Mukisa

Nsiimire

Byaruhanga

et al. 2010

Journal of Sensory Studies

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The purpose of this study was to describe the sensory characteristics of traditionally produced Obushera and their influence on consumer acceptability using focus group discussions, a descriptive panel and a consumer acceptability panel. Four types of Obushera of commercial importance including: Obutoko and Enturire (sorghum based) plus Obuteire and Ekitiribita (milletbased) were identified. Descriptive profiles of the four types showed that they are sensorially distinct products. Preliminary studies indicated that their acceptability was significantly (P < 0.05) affected by producer and duration of fermentation. Some of the factors that influence the sensory quality of Obushera include: cereal variety, quantity of ash used during malting, length of drying period of the sprouted grain and back slopping. Obushera is a range of sensorially distinct products varying in taste, aroma and texture. These products may appeal to different consumer tastes and market segments. Variation in sensory attributes is due to the different raw materials used, stage of fermentation and to the effect of different producers among others. Therefore, efforts toward improving the production process, quality and safety of Obushera should be more product-specific.Obushera is one of the many popular traditional fermented products whose production has not yet been commercialized. This is partly due to its being a spontaneously fermented product often resulting in inconsistencies in quality. Therefore understanding the sensory characteristics of Obushera and how these relate to its acceptability is crucial in guiding the process of improving the processing of Obushera for commercial production. These results can be used to guide studies involved with selection of starter cultures and quality raw material. This study can also act as a guide to research related to similar products in Africa such as Togwa (Tanzania), Kirario (Kenya), Dolo and Pito (West Africa) among others. A more in depth consumer study involving large numbers of consumers would be necessary to confirm these findings. 192I.M. MUKISA ET AL.

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CHANGES IN QUALITY ATTRIBUTES DURING STORAGE OF TOGWA, A LACTIC ACID FERMENTED GRUEL

Cited by 29 publications

References 23 publications

Nutritional Guidelines and Fermented Food Frameworks

Nutritional Guidelines and Fermented Food Frameworks

A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet

Obushera: Descriptive Sensory Profiling and Consumer Acceptability

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