The word cereal is derived from ceres, the Roman Goddess of grain. The common cereal crops are rice, wheat, corn, oats and rye. The term cereal is not limited to these but also flours, meals, breads and alimentary pastes or pasta. Cereal science is a study concerned with all technical aspects of cereal. It is the study the nature of the cereals and the changes that occurs naturally and as a result of handling and processing.

Thursday, April 25, 2019

Alcoholic drinks: Busaa

Ordinary maize or finger millet are not popular foods but when fermented to busaa they are very popular. Busaa is an indigenous fermented food which is popular in western Kenya and is consumed as a refreshing drink.

 In Kenya, busaa is one of the traditional fermented alcoholic drinks that is common during social occasions. Busaa is a fermented opaque cereal beer fermented using a mixture of maize flour and water to form a stiff dough, and finger millet malt (kimera) which is incubated for three or four days at room temperature. Because busaa is not clarified, it contains residues of the maize and millet as well as microorganisms that develop; it is very rich in nutrients, calories, some protein and B vitamins.

After the fermentation, busaa is consumed immediately due to its short shelf-life or it can be distilled to produce chang’aa (a local spirit).

Fermentation of busaa is carried out by microorganisms present in the maize flour, adjuncts, water, equipment, and environment or introduced by the brewers through handling. The final pH of the busaa is approximately 3.5. Busaa is characterized by an acidic, alcoholic and roasted flavour with a smooth texture.
Alcoholic drinks: Busaa
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