Effect of pre-cooking pearl millet (Pennisetum glaucum) flour on the reduction of dregs in oshikundu select="/dri:document/dri:meta/dri:pageMeta/dri:metadata[@element='title']/node()"/>

DSpace Repository

Show simple item record

dc.contributor.author Hepute, N.R.
dc.contributor.author Embashu, Werner
dc.contributor.author Cheikhyoussef, Ahmad
dc.contributor.author Nantanga, Komeine K.
dc.date.accessioned 2017-11-16T13:04:41Z
dc.date.available 2017-11-16T13:04:41Z
dc.date.issued 2016
dc.identifier.citation Hepute, N.R., Embashu, W., Cheikhyoussef, A., & Nantanga, K.K.M. (2016). Effect of pre-cooking pearl millet (Pennisetum glaucum) flour on the reduction of dregs in oshikundu. International Science Journal and Technology of Namibia, 8, 91-97. en_US
dc.identifier.uri http://hdl.handle.net/11070/2098
dc.description.abstract Oshikundu or ontaku is a low-or non-alcoholic fermented drink commonly produced in over half of Namibian households on daily basis. It is prepared using water, pearl millet (Pennisetum glaucum) flour and sorghum (Sorghumbicolor) malt flour. Like many African fermented drinks, oshikundu is a dynamic drink with live fermenting microorganisms that can lead to spoil age of the drink. Thus, the optimal shelf life is not known. The amount and quality of ingredients and conditions of processing are not standardised. Oshikundu has a lot of insoluble solids which tend to settle and form a sediment (dregs) at the bottom. To reduce the amount of dregs, this study used smaller amounts of sorghum malt and pearl millet flour that produced the same volume of oshikundu, as that produced using traditional amounts. The duration of heating pearl millet flour adjunct was also varied to improve the solubilisation of starch but not to change the consistency of oshikundu from the way it is prepared traditionally in households. The amount of total solids in oshikundu prepared in this study was significantly lower from those of common household-made oshikundu. en_US
dc.language.iso en en_US
dc.publisher University of Namibia en_US
dc.subject Oshikundu en_US
dc.subject Pear meal en_US
dc.subject Dregs en_US
dc.title Effect of pre-cooking pearl millet (Pennisetum glaucum) flour on the reduction of dregs in oshikundu en_US
dc.type Article en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record