Oshikundu: An indigenous fermented beverage
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Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
University of Namibia Press
Abstract
Oshikundu is a common beverage in Oshana, Omusati, Ohangwena, Oshikoto and
Kavango West and East regions of Namibia. As in many parts of Africa, cereal
foods and beverages form part of the daily diet in these regions. Cereal beverages,
such as oshikundu, undergo fermentation, which is a natural process that has been
used for many years as an economical form of food preservation. Fermentation
kills harmful microorganisms and prolongs the shelf life of basic foodstuffs; it also
enhances the nutritional value and organoleptic quality of them, as it does to their
quality and stability. Oshikundu fermentation is dominated by lactic acid bacteria (LAB). The use of LAB offers many advantages, such as increasing food palatability and improving the quality of foods and beverages. Using starter cultures has led to the large-scale production of fermented cereal beverages in many parts of the world. However, the inconsistency of the organoleptic properties of oshikundu remains a challenge in household processing technology. Consumer choice is greatly influenced by the sensory attributes of oshikundu, such as its aroma and taste. Furthermore, the brewing technology depends on backslopping of an unknown starter culture, preventing the successful production of it on a large scale.
Description
Keywords
Oshikundu, Indigenous fermented beverage
Citation
Embashu, W., Cheikhyoussef, A., & Kahaka, G. (2015). Oshikundu: An indigenous fermented beverage. In K.C. Chinsembu, A. Cheikhyoussef, & D. Mumbengegwi (Eds.), Indigenous Knowledge of Namibia (pp. 187-203). Windhoek: UNAM Press.