Production Methods and Composition of Bushera: A Ugandan Traditional Fermented Cereal Beverage

A survey was conducted using a questionnaire to document the production methods of Bushera, a Ugandan traditional fermented cereal beverage, in the districts of Kabale and Rukungiri in the South Western region of Uganda. The chemical composition of raw materials and Bushera was determined using standard methods. Similarities in the production of Bushera in Kabale and Rukungiri districts were observed. In both districts, sorghum grains are usually (80% of respondents) soaked in water overnight (12 h), some households (20%) indicated a soaking period of 24-48 h. Eighty seven percent of the households soaked the grains in streams, rivers and ponds. The germination period for sorghum grains varied between two and four days. Sixty five percent of the households germinated the grains for two-three days. The duration of fermentation of Bushera ranged from one to six days. Most of the households (90%) consumed Bushera after two-four days of fermentation. The moisture, fat, protein and carbohydrate contents of germinated and non-germinated sorghum grains ranged from 8.8-12.4 %, 1.8-3.0 %, 7.2-10.8 % and 77.7-85.7%, respectively. Germinated sorghum flour had lower fat, protein and carbohydrate contents but higher ash and fibre than non-germinated sorghum flour. Germinated millet flour had higher moisture, protein and fibre compared to the non-germinated flour while the latter had higher ash and carbohydrate contents. Germination resulted in an increase in the concentration of sugars in both sorghum and millet grains. Great variations were observed in the proximate composition of Bushera obtained from the households. Under laboratory conditions, the protein content of Bushera produced from germinated grains was higher than Bushera from non-germinated grains (12.2% vs. 10.6%), on dry matter basis. Higher levels of iron, magnesium and zinc were observed in germinated grains due to addition of wood ash during germination. Germinated grains had lower phenol and tannin content compared to non-germinated grains. Resume Une etude basee sur les reponses a un questionnaire a ete menee pour documenter les methodes de production du Bushera, une boisson de cereales fermentees traditionnelle en Ouganda, dans les districts de Kabale et Rukungiri situes dans la region sud-ouest de l'Ouganda. La composition chimique des matieres premieres et du Bushera a ete etablie par methodes standard. On a observe des similarites dans la production du Bushera dans les districts de Kabale et de Rukungiri. Dans les deux districts, les graines de sorgho sont habituellement (80% des reponses) trempees dans de l'eau pendant une nuit (12h), certains menages (20%) signalant une periode de trempage de 24-48h.Les graines sont trempees dans des ruisseaux, rivieres et etangs par 87% des menages. La periode de germination des graines de sorgho varie de 2 a 4 jours. Soixante-cinq pour cent des menages font germer les graines pendant 2-3 jours. La duree de fermentation du Bushera va de 1 a 6 jours. La majorite des menages (90%) consomment le Bushera apres 2-4 jours de fermentation. Le contenu des graines de sorgho germees et non germees en humidite, graisses, proteines et feculents etait de 8,8-12,4%; 1,8-3.0%; 7,7-10,8%; et 77,7-80,2% respectivement. La farine de sorgho germe a une moindre teneur en graisses, proteines et feculents mais une plus forte teneur en cendres et fibres que la farine de sorgho non germe. La farine de millet germe contient plus d'humidite, proteines et fibres que la farine non germee, tandis que cette derniere a une plus forte teneur en cendres et feculents. La germination entraine une augmentation de la concentration des sucres dans les graines de sorgho et de millet. On a constate d'importantes variations dans la composition approximative du Bushera obtenu aupres des menages. En laboratoire, le contenu en proteines du Bushera fait de graines germees etait plus eleve que dans le Bushera de graines non germees (12,2% compare a 10,6%), sur base de matieres seches. Des niveaux plus eleves de fer, magnesium et zinc ont ete observes dans les graines germees en raison de l'apport de cendres de bois pendant la germination. Les graines germees avaient une plus basse teneur en phenol et en tanin compare aux graines non germees. (Af. J. Food Agriculture, Nutrition and Development: 2003 3(1): 10-19)