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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