Obushera: Descriptive Sensory Profiling and Consumer Acceptability

Abstract

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.

Cereal-Based Functional Foods

“…The added fermented portion acts as a 'starter culture' for fermentation to commence and the result is the 'obushera' beverage consumed by people of any age [48]. Obushera, produced on a small commercial scale, can be used as a thirst quencher, social drink, energy drink and weaning food [95]. The household bushera, with a pH in the range 3.7-4.5, had LAB counts varying from 7.1 to 9.4 log10 cfu/mL and coliform counts that were in the range of <1 to 5.2 log10 cfu/mL [96].…”

“…Obushera fermented spontaneously from malted sorghum or millet flour is consumed by young people and adults in Western Uganda [95]. Obushera is prepared using sorghum or millet flour.…”

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge

“…The colour of thin porridge is dependent on the colour of the flour used to prepare it (Aboubacar et al, 1999;Obilana, 1982). Sorghum and millet-based porridges or their composites with maize or cassava are generally light-to dark-brown in colour, with a tinge of redness (Wanjala et al, 2016;Mukisa et al, 2010).…”

“…Unfermented thin porridge, which is prepared by cooking the flour in tap water, includes uji in East Africa, edi in Uganda, isidudu in South Africa and kunu in Nigeria (Murty and Kumar, 1995). Fermented thin porridge, which is prepared from spontaneously fermented slurry, includes uji in East Africa, Obushera in Uganda, nasha in Sudan, ogi (kamu or akamu) in Nigeria, koko in Ghana, and imbila in South Africa (Mukisa et al, 2010;Murty and Kumar, 1995;Obilana, 1982). The slurry used to make thin porridge may be fermented before (Mukisa et al, 2010;Onyango et al 2004) or after cooking it (Mugula et al, 2003;Kitabatake et al, 2003).…”

“…Fermented thin porridge, which is prepared from spontaneously fermented slurry, includes uji in East Africa, Obushera in Uganda, nasha in Sudan, ogi (kamu or akamu) in Nigeria, koko in Ghana, and imbila in South Africa (Mukisa et al, 2010;Murty and Kumar, 1995;Obilana, 1982). The slurry used to make thin porridge may be fermented before (Mukisa et al, 2010;Onyango et al 2004) or after cooking it (Mugula et al, 2003;Kitabatake et al, 2003). Chemically-soured thin porridge is prepared by adding plant extracts, such as lemon (Citrus limon) juice extract, tamarind pulp (Tamarindus indica) or the shoot of the camel foot plant (Piliostigma thonningii) to the slurry during cooking (Wanjala et al, 2016).…”