Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non-alcoholic fermented cereal beverage
There 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 Zi...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Oxford University Press
2024
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/137175 |
| _version_ | 1855536497507172352 |
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| author | Nsingo-Kudita, Sakile Schoustra, Sijmen Mubaiwa, Juliet Smid, Eddy J. Linnemann, Anita R. |
| author_browse | Linnemann, Anita R. Mubaiwa, Juliet Nsingo-Kudita, Sakile Schoustra, Sijmen Smid, Eddy J. |
| author_facet | Nsingo-Kudita, Sakile Schoustra, Sijmen Mubaiwa, Juliet Smid, Eddy J. Linnemann, Anita R. |
| author_sort | Nsingo-Kudita, Sakile |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | There 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. |
| format | Journal Article |
| id | CGSpace137175 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Oxford University Press |
| publisherStr | Oxford University Press |
| record_format | dspace |
| spelling | CGSpace1371752025-12-08T10:06:44Z Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non-alcoholic fermented cereal beverage Nsingo-Kudita, Sakile Schoustra, Sijmen Mubaiwa, Juliet Smid, Eddy J. Linnemann, Anita R. cereals climate change climate resilience fermentation food processing maize millets sorghum There 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. 2024-03 2024-01-04T20:39:00Z 2024-01-04T20:39:00Z Journal Article https://hdl.handle.net/10568/137175 en Open Access Oxford University Press Kudita, Sakile; Schoustra, Sijmen; Mubaiwa, Juliet; Smid, Eddy J.; and Linnemann, Anita R. 2024. Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non-alcoholic fermented cereal beverage. International Journal of Food Science and Technology 59(3): 1421-1431. https://doi.org/10.1111/ijfs.16887 |
| spellingShingle | cereals climate change climate resilience fermentation food processing maize millets sorghum Nsingo-Kudita, Sakile Schoustra, Sijmen Mubaiwa, Juliet Smid, Eddy J. Linnemann, Anita R. Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non-alcoholic fermented cereal beverage |
| title | Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non-alcoholic fermented cereal beverage |
| title_full | Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non-alcoholic fermented cereal beverage |
| title_fullStr | Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non-alcoholic fermented cereal beverage |
| title_full_unstemmed | Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non-alcoholic fermented cereal beverage |
| title_short | Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non-alcoholic fermented cereal beverage |
| title_sort | substitution of maize with sorghum and millets in traditional processing of mahewu a non alcoholic fermented cereal beverage |
| topic | cereals climate change climate resilience fermentation food processing maize millets sorghum |
| url | https://hdl.handle.net/10568/137175 |
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