Extensive variety of cereals are utilized for brewing fermented beverages. Cereals, for example, Sorghum (sorghum bicolour (L.) Moench), millets (pearl and finger millets (Pennisetum glaucum (L) and Eleusine coracana) and maize (Zea mays (L.) are regularly utilized in Africa for producing a wide assortment of drinks [40].
1.4.1. Bushera
Bushera is produced by the folks in the western highlands of Uganda as traditional non-alcoholic beverage [125]. The principal raw materials are sorghum and millet and serve as a business for the women who engage in the production of this beverage for family consumption or for sale. It is consumed by grown-ups and children [45]. Flour produced from germinated sorghum or millet is mixed with boiled water and
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It is originally produced from pearl millet and sorghum utilizing indigenous fermentation innovations. The drink possesses characteristics such as sweet taste, good flavor, brownish-opaque colour with slightly sour, having enjoyable taste during fermentation especially at the third day. Millet grains free of impurities/dirt are steeped in water containing 1% Sodium Metabisulphate for 15 minutes and rinsed thrice before draining the water out leaving the clean grain. The grains which have undergone chemical changes (sprouting) dues the steeping is spread on trayed lined with cloth and kept wet by constant sprinkling of water at 25°C for 36 hours. The germinated grains are then sundried and milled to pass a 0.4 mm sieve. Ground germinated pearl millet is weighted (150 g) and distributed in three parts each part having 50 g. With the ratio of 1:5 the millet is mixed with water respectively, filter with muslin cloth before boiling for 3 hours. The boiled wort (slurry) is allowed to undergo fermentation (25°C) after cooling down to 30°C. L. fermentum and S. cerevisiae can be use either single or mixed starter culture. Also the boiled slurry can be allowed to ferment naturally. The final Oti-oka product can be refrigerated at 4oC after dispensing into screw bottles. Due to different materials utilize in producing Oti-oka the problems of consistency sets in. For instance, red variety of …show more content…
It is the most imperative food grain in the diet for Asians, Africans, and Latin Americans living in the tropics and subtropics. In these zones, population growth is high and will probably stay high for decades. Rice will keep on being their essential source of food [131]. Traditional rice beer is brewed by the several tribal dwelling in the North-Eastern parts of India and a large portion of them have been involved in producing this beer since time immemorial [132, 133]. However, it is part in the sociocultural existence of the tribal individuals as it is used in many events like merry making, ritual ceremonies, festivals, marriages and even death ceremonies [134]. According to [135] rice beer is utilized as medicine for some folks. The alcohol content of this beer is around 12 to 13% (v/v). Moreover, the calcium, sodium, potassium, iron and phosphorous content ranges in 10.98-34.37, 1.27-3.49, 4.76-9.63, 0.296-3.069 mg per 100 ml after 3 months of storage respectively. Both soluble and crude proteins are in a range between 1.85-2.51% and 1.163-1.675 mg per 100 ml respectively. Vitamin C content is 13.332-39.976 mg per 100 ml [136]. The rice beer locally known as hor-alank by the inhabitants of the Assam in the districts of Karbi Anglong and North Cachar Hills of India. Thrap a starter culture, is made by soaking rice in water for 24 hours. Leaves of the following plants: marthu (Croton joufra), janphong
Genetically modified? That alone should be a cause for alarm, and have you wondering, what exactly is in this that I am eating? Yet every day millions of American’s choose to load up on food filled with GMO’s, and not even know it. First we must understand what GMO’s are. GMO’s are any organism whose genetics has been altered using genetic engineering. We should not be tampering with nature, and should try to grow organically as much as possible. There has not been enough research on GMO’s to know the potential long term effects it can have on us, so this is why GMO’s should be banned.
Genetically modified foods or GM foods are foods that have been changed to improve the size of the product and to progress the efficiency of food production. Genetic engineering can be done on both plants and animals and are processed to make the desired characteristics that are required for selling. Genetically modified food has become a controversial topic because people have different viewpoints on which type of food is better for their health. Many protests were created to ban genetically modified foods because of the harm that it caused to the people and the environment. Although people have different opinions towards this topic, there are numerous advantages and disadvantages in producing and consuming genetically modified foods.
...ized, it produces large seeds that are used by the native people of Rota as food.
Soups are the staple food of the nomadic tribespeople, moving from place to place in search of cattle food. They use milk and prepare butter, but choose to collect wild vegetables and hunt occasional wild animals rather than use their herds for food. Traditionally, fruit beers made from various cereals, and a slightly fermented beverage made from porridge water (maheu) are the beverages usually taken between meals rather than with food. More recently, sugar and honey-sweetened tea, coffee and commercial soft drinks are replacing the traditional and more. nourishing beverages.
Obtaining a secure supply of food is one of the most important parts of life. Acquiring food and its preparation is changing with the times, but the age-old art of preparing a healthy diet from natural ingredients is being put to use even today. After harvesting wild vegetables, those which are not eaten right away are dried and stored. It is important to provide an ample supply of food, because the summers are short and the winters are long in Hokkaido. The Ainu have made it a rule not to pick more than necessary, and of what was collected all o...
Janick. J. (2011). Center for New Crops & Plant Products - Department of Horticulture and
Kuddus , Mohammed, Ibrahim A. M. Ginawi, and Awdah Al-Hazimi. “Cannabis sativa: An Ancient Wild Edible Plant of India.” Emirates Journal of Food & Agriculture 25.10 (2013) : 736-745. Print.
The Bushmen are known to be one of the oldest inhabitants of the Kalahari Desert in South Africa. In the Bushmen culture, generosity and modesty is valued immensely. There are many more cultural elements of the Bushman tribe that include language, attire, animal and dance rituals, equality, music, and their amount of knowledge. They spoke San and dressed in either a small piece of animal skin tied in the front, or old and dusty western attire. Being a hunter-gatherer society, the nomadic Bushmen traveled often. They traveled light, in small bands consisting of family members. Because they traveled often and had no permanent residence, they set up camps and made their homes out of grasses and branches. Rites of passage rituals for the Bushmen people include first buck ceremony, choma, marriage, and girls’ first menstruation. The Bushmen had a small population. This is because population control was a way of life for the members of the Bushmen tribe. Women would have one child at a time and they would nurse the child until the age of 4. They would wait approximately four years to have another child, but the Bushmen people practiced infanticide. Almost twenty percent of babies would die before they reached their first birthday.
Not many people have heard about GMOs, heaven knows Elena didn’t. The truth is even though you haven’t heard of them, you have probably eaten GMO foods at some point in your life. From being called frankenfood, to maybe ending hunger in certain countries, GMOs have many benefits and many drawbacks. Whether or not you are pro GMO or say no to GMOs, you have to know what they are first.
During bumper harvest it was usual to seek help from neighbours who will assist to store and preserve food. As a young boy, I enjoyed taking part in preparing and storing a variety of sun dried vegetables and coconut flakes. Sun dried cassava was used to make cassava bread, sun dried ginger was used to make ginger wine which was sweetened with locally produced honey.
This report explains genetically modified food (GMOs) and discusses the benefits and risks associated with the consumptions of GMOs. Genetically modified foods (GMOs) are foods that have been genetically altered using engineering techniques. The most common technique used today is called recombinant DNA technology; this technology combines different molecules from different plant species to create a plant with a new set of genes, a hybrid plant. Another recombinant DNA technology being used is recombinant bovine somatotropin (rBST) an artificial growth hormone; this hormone is being fed or injected into cows to improve milk production. (ThefreeDictionary)
Like a fairy tale at the top of a railroad, Uganda is a land of pristine beauty and astonishing ecosystems. From tall volcanic peeks in the East and Western borders, to the wetlands of the Albert Nile River, and the densely growth of rainforests of the North; Uganda has a rich soil that combined with its geographical location of central Africa has the ability to have coffee that has become both a mainstay of the agricultural economy and a favorite of connoisseurs around the world. The languages of English and Swahili, combined with mixtures of cultural dialects that exist throughout the nation, the religions of traditional African belief structures and Christianity are the main two of the region. I have chosen this country due to its economic solidarity and independence from outside requirements being self-sufficient for goods for one of the longest periods of African history.
K.C. WILLSON p 4 ). Studies indicate that thanks to the country’s favorable ecological factors such as suitable altitude, optimum temperatures, appropriate planting materials, and fertile soil.). (Alemayehu p 6) , coffee grows in Ethiopia in several places at various altitudes ranging from 550-2750metrs above sea level. More than any other country, Ethiopia has abroad genetic diversity among its coffee verities. It is the center of origin and source of genetic diversity of the Arabica coffee plant to the world. Nine different coffee species are cultivated in the four region of Ethiopia, all with distinctive tastes, size, shapes and colors.
Several kinds of baboons live in Africa and southwestern Arabia. These include the hamadryas baboon, which lives on plains and rocky hills of Saudi Arabia, Yemen, and eastern Africa near the Red Sea, and the chacma baboon, which inhabits rocky regions and open woodlands in southern Africa. Olive baboons inhabit the Kekopey cattle ranch located near the town of Gilgil, Kenya. “The central part of the ranch consists of open grassland studded with occasional patches of bushy shrub, scattered thornbush, and small groves of giant fever trees” (Smuts 17). They eat a wide variety of foods including insects, flowers, leaves, fruits of bushes and herbs, and most significant of all, the grass itself. “Baboons eat the green blades of grass during the rainy seasons and dig for corms-the underground storage organ of sedge grasses-when the ranch is dry” (Smuts 17-18). They can carry food in pouches inside their cheeks.
All types of alcohol go through a fermentation process, when looking sthe production beer, the fermentation process contains a series of distinct stages. Beer includes four main ingredients; some sort of grain (wheat, corn, barley), hops, water, and yeast. The beer process begins with the malting process, the stage where the grain is soaked in water for days to allow adequate germination time. This process is important because allowing the grain to germinate produces enzymes that are need to break down starch in succeeding steps. At times, the conversion of starch to sugar can begin during malting due to enzymes present within the grain, but the majority of the conversions begin in the next step (Michaels, 2010). Following the malting process, the grains go through a process called mashing, defined as the stage where the grain is hydrated causing the enzymes to activate and begin converting the starches into sugars. In the mashing stage enzymes are activated and begin to convert starch into sugars that will eventually go through the fermentation process.