The art of mabisi production: A traditional fermented milk

Abstract

Fermented dairy products can be rich in beneficial microbes and one such product with potential is mabisi. Mabisi is a traditional fermented milk product from Zambia made through spontaneous fermentation of raw milk at ambient temperature using a calabash (gourd), clay pot, plastic or metal container. The fermentation takes about 48 hours after which the product is stirred and ready for consumption. This study was aimed at determining the types of production methods of mabisi and identifying the critical production process parameters. A survey was conducted using interviews and observations to determine the existing production practices/technologies and to capture indigenous knowledge on mabisi production in nine provinces of Zambia. We found seven different production methods which we coined; tonga, thick-tonga, illa, barotse, backslopping, cooked and creamy types. Interestingly, the tonga-type mabisi was produced throughout the country by different ethnic groups. The main process parameters were found to be fermentation time and temperature, type of containers, presence/absence of backslopping, agitation, heating and cooling, removal of whey and addition of raw milk. And further found that mabisi is a versatile product consumed with a wide variety of foods. This basic information is crucial for production process optimisation and microbial communities dynamics studies.

Potential contribution of cereal and milk based fermented foods to dietary nutrient intake of 1-5 years old children in Central province in Zambia

“…added whereas Mabisi is a fermented milk product made by allowing raw milk to ferment at ambient temperature in containers such as buckets [30,31].…”

Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk

“…Mabisi is a Zambian traditionally fermented milk made by spontaneous fermentation of raw milk at ambient temperature for 2 days or more (Schoustra et al, 2013;Moonga et al, 2019). This product is popular and widely consumed with the staple maize porridge (nshima) as well as other types of foods such as rice, sweet potatoes, pumpkins, and fruits (Moonga et al, 2019).…”

“…Mabisi is a Zambian traditionally fermented milk made by spontaneous fermentation of raw milk at ambient temperature for 2 days or more (Schoustra et al, 2013;Moonga et al, 2019). This product is popular and widely consumed with the staple maize porridge (nshima) as well as other types of foods such as rice, sweet potatoes, pumpkins, and fruits (Moonga et al, 2019). Zambia is a large country (752,000 km 2 ) with a population consisting of a variety ethnic groups [Central Statistical Office (CSO) and ICF International, 2014] and mabisi production is traditionally practiced in regions or provinces with high cattle population.…”

“…However, the demand for the product has steadily been rising in the cities. A previous study by Moonga et al (2019) has shown that there are seven production methods of mabisi: tonga, illa, backslopping, creamy, cooked, barotse, and thick-tonga spread around the country with tonga type being the most popular and widely practiced in all regions and by all ethnic groups. This study further highlights the key production parameters as being temperature, type of fermentation containers types, season, backslopping, and alternate whey removal and addition of raw milk.…”

Microbial community dynamics in traditionally fermented milk

“…These vessels will become the long-term habitat of the fermenting microorganisms. In other production methods back-slopping is done actively, like for the production of Illa-type Mabisi, a fermented milk product from Zambia, as well as for parmesan cheese production (12,80). The so called natural whey starters which are used for the production of Parmigiano Reggiano (parmesan cheese) consist of bacteria which have co-existed for long periods of time with enough nutrients available to go though many generations.…”