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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358 EISSN: 1684-5358
Vol. 9, No. 4, 2009, pp. 1046-1059
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Bioline Code: nd09044
Full paper language: English
Document type: Research Article
Document available free of charge
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African Journal of Food, Agriculture, Nutrition and Development, Vol. 9, No. 4, 2009, pp. 1046-1059
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Traditional Processing, Microbiological, Physiochemical And Sensory Characteristics Of Kwete, A Ugandan Fermented Maize Based Beverage
Namugumya, BS & Muyanja, CMBK
Abstract
A survey was conducted to document the production methods of Kwete, a Ugandan fermented
beverage in selected divisions in Kampala districts, Uganda. Microbial numbers in raw
materials and during fermentation were enumerated using standard methods. Changes in
selected physiochemical parameters: pH, titratable acidity (TA), ethanol and total soluble
solids (TSS) were monitored at 24-hrs interval during 72hrs fermentation.
Organoleptic properties of Kwete were also solicited from the producers. Similarities
in raw material preparation and production techniques for Kwete were observed
among the producers. Kwete was mainly produced from a mixture of maize and malted
millet flour. All producers fermented the maize flours to produce raw sourdough for 24
hrs and roasted it before Kwete production. Fermentation was carried at ambient
temperature in metallic drums. The duration of fermentation varied between 24 and
72 hrs. Most households (80%) consumed Kwete within 24-48 hrs of fermentation.
Coliforms, Yeasts and Lactic Acid Bacteria (LAB) numbers in maize flour and
roasted sourdough varied between 1.59 and 5.24 log cfu-1. Yeasts and LAB numbers
in raw sourdough and malted millet flour varied between 4.48 and 8.45 log cfu-1. No
coliforms were detectable in raw sourdough. LAB numbers increased from 5.31 to
7.36 log cfu -1 during fermentation. Yeasts increased from 4.44 to 5.60 log cfu -1.
Coliforms disappeared within 24 hrs of fermentation. The pH of maize flour dropped
from pH 6.1 to 4.1 during sourdough production but increased to 4.89 during paste
preparation. The final pH attained after 72 hrs of fermentation was 3.35. The TA
increased from 0.84 to 1.43 % lactic acid. The TSS decreased from 9.02 to 5.87 o
Brix. Ethanol content in Kwete increased from 4.85 to 13.30 % v/ v during
fermentation. The various phases in Kwete production contribute significantly to the
microorganisms involved in the fermentation. The high microbial numbers in added
malted millet flour indicated that it is an important source of fermentation
microorganisms during Kwete production
Keywords
Fermentation, Lactic-acid bacteria, kwete, cereals
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