Nutritional properties of provitamin A-biofortified maize amahewu prepared using different inocula

Awobusuyi, Temitope D.; Oyeyinka, Samson A.; Siwela, Muthulisi; Amonsou, Eric O.

doi:10.1016/j.fbio.2021.101217

Cited by 8 publications

(4 citation statements)

References 42 publications

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“…We also found producers to be selective on the uncooked cereal ingredient they use to start the fermentation process (step 2), as they consider this an important factor in determining the taste of Mahewu . This concurs with the general knowledge that the flavour of fermented beverages depends on the raw materials used and the microbial community involved (Awobusuyi et al ., 2016, 2021; Awobusuyi & Siwela, 2019). The ingredient used to start fermentation has a double contribution to flavour, that is through its chemical composition and as a source of fermentation microbes (Pswarayi & Gänzlea, 2019).…”

Section: Discussionmentioning

confidence: 99%

“…A widely consumed product of traditional cereal fermentation in Zimbabwe is Mahewu , a non‐alcoholic beverage produced through the spontaneous lactic acid fermentation of cereal porridge into a thick beverage with a sweet–sour taste. The beverage is popular with rural and urban consumers of all ages for its refreshing and hunger‐quenching properties, and is often used as a weaning food for infants, a supplementary food for school feeding programs, and is also served to guests during social gatherings (Simango, 2002; Awobusuyi et al ., 2021; Daji et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

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Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage

Kudita,

Schoustra,

Mubaiwa

et al. 2023

Int J of Food Sci Tech

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SummaryThere is growing interest in Sub‐Saharan Africa for substituting maize with climate‐smart crops like sorghum and millets in local food processing. We conducted a survey to explore current variations in processing and consumption practices for Mahewu, a traditionally fermented cereal beverage from Zimbabwe. Processing involved cooking a cereal porridge, adding cereal flour or malt as a starter ingredient, and fermenting for 12–48 h. Ingredient availability was the main driver for porridge ingredient choice (42% of respondents) with the most preferred being maize (55% of respondents), pearl millet (22%) and sorghum (9%). Final product taste had the most influence on starter ingredient choice, with most respondents preferring pearl millet flour (23%), finger millet malt (22%), wheat flour (17%), and sorghum malt (13%). Our study proves that maize can be replaced with sorghum and millet in Mahewu processing, thus increasing the climate‐resilience of future food systems, and demonstrates that traditional practices harbour clues for adapting current practices.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage

Kudita,

Schoustra,

Mubaiwa

et al. 2023

Int J of Food Sci Tech

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“…Protein digestibility was measured following the methods described by Awobusuyi et al [ 45 ]. The cookies were crushed into fine powder, and 200 mg was accurately weighed into a 50 mL centrifuge tube and labelled.…”

Section: Methodsmentioning

confidence: 99%

Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder

Agba,

Yahaya-Akor,

Kaur

et al. 2024

Foods

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This study investigated the potential of decolourised Moringa oleifera leaf powder (D-MOLP) in cookies to meet consumer demand for healthier food options, addressing the issue of low acceptability due to its green colour. D-MOLP and its non-decolourised counterpart (ND-MOLP) were incorporated into wheat flour to produce cookies. The results showed that neither decolourisation nor addition level (2.5 or 7.5%) significantly affected water activity or flour functionality, though slight differences in cookie colour were observed. The Moringa-enriched cookies exhibited an improved spread ratio as well as higher protein, phenolic content, antioxidant activity, and in vitro protein digestibility compared to control cookies. The detected phenolic acids included chlorogenic, ferulic, and fumaric acids, with the D-MOLP cookies showing superior nutritional properties, likely due to nutrient concentration and reduced antinutrients. Notably, glutamic acid was the major amino acid in all the cookies, but only lysine significantly increased across the cookie types. This suggests D-MOLP could be a promising alternative for food enrichment. Future research should address the consumer acceptability, volatile components, and shelf-life of D-MOLP-enriched cookies.

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“…Despite the nutritional compositions of amahewu fortifed with Moringa oleifera leaf powder, it was poorly rated by the sensory panelists as compared to the conventional amahewu [273]. Again, Awobusuyi and Siwela [289] and Awobusuyi et al [290] discovered that adding processed bambara groundnut four to amahewu manufactured from provitamin A biofortifed maize and white maize samples enhanced sensory characteristics when compared to amahewu made without bambara groundnut four. Oyeyinka and Oyeyinka [291] added that in the move to improve the nutritional properties of fermented food and beverages, the organoleptic characteristics must be highly upheld.…”

Section: Sensory Issuesmentioning

confidence: 99%

Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages

Madilo,

Parry-Hanson Kunadu,

Tano-Debrah

et al. 2024

Journal of Food Quality

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Traditional fermented beverages are culturally and socially accepted products for consumption, drinking, entertainment, customary practices, and for religious purposes. The purpose of this review was to identify some cereal-based fermented beverages and determine the differences in their production technologies. There are many unique regional variations in the preparation of each of the identified fermented beverages. They are prepared from raw materials such as maize, millet, rice, and sorghum. Majority of the fermented alcoholic beverages (binuburan, amba beer, sake, dolo, pito, and tchoukoutou) were produced using spontaneous fermentation and industrial fermentation (use of starter cultures) techniques. The various microbial communities associated with the traditional fermentation processes were dominated by Limosilactobacillus fermentum and Lactiplantibacillus plantarum for Lactic acid bacterial (LAB) species, Saccharomyces cerevisiae and Candida mycoderma for Saccharomyces and Candida species (yeasts), respectively; and Aspergillus aceti and Rhizopus stolonifer for Aspergillus and Rhizopus species (molds), respectively. Acetobacter, Pseudomonas, Klebsiella, Weissella, Achromobacter, Flavobacterium, Micrococcus, and Bacillus dominated other microbial genera. The involvement of lactic acid bacteria contributed to the safety and extension of the shelf life of the final products. Most of these beverages were found to be very rich in proteins, carbohydrates, calories, and B-group vitamins including thiamine, folic acid, riboflavin, and nicotinic acid. This article reviewed the available information, such as processing techniques of African traditional beverages, the raw materials used to producing them, and the microorganisms associated with the production processes.

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Nutritional properties of provitamin A-biofortified maize amahewu prepared using different inocula

Cited by 8 publications

References 42 publications

Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage

Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage

Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder

Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages

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