Zɔ’ɔm

Zɔ’ɔm anɛ ban na nɛɛm bielim banɛ an kpi’ema, nya’a, bɛŋa, bɛɛ biili ka di lieb bʋʋlʋg. Ba mɔr zɔ’ɔm maan diib bɛdigʋ. Bielim zɔ’ɔm, di kas-kas anɛ ki-zian' zɔ’ɔm, anɛ bun yinne dinɛ ka ba mɔri maan bodobodo, ka di an dikpɛŋi tis buudi bɛdigʋ. Kawɛnna zɔ’ɔm an dinɛ yɛla pak hali tis Mesoamerican cuisine hali kʋdʋmin sa, ka nan kpɛn an dikpɛŋi tis banɛ bɛ  America sʋ’ʋlim. Rye zɔ’ɔm anɛ zɔ’ɔm kanɛ ka ba mɔri paasidi maan bodobodo bɛ  Central Europe nɛ  Northern Europe.

Bielim zɔ’ɔm mɔr buudi bɛdigʋ, ba sieba anɛ; endosperm, germ, nɛ bran ka ba la’as taaba (an biel mʋma zɔ’ɔm) bɛɛ di bʋʋlim la ma’a (zɔ’ɔm kanɛ ka ba fʋk). Zɔ’ɔm nam bɛ kɔn’ɔb-kɔn’ɔb, sieba pʋ nɛɛm ka di bi’igi bʋlʋg alasaa. Zɔ’ɔm sieba bɛ ka ba nɛɛmi di ka di bi’ig ka sieba mɛ lɛɛ pʋ bi’igida, amaa, ba wʋsa la’asi anɛ zɔ’ɔm.

Banɛ gɔsid ban’as gu’ub yɛla la yina sa’al nidib ye ba da di zɔ’ɔm kanɛ ka ba buu di ka pʋ dʋgɛ. Zɔ’ɔm tɔn’ɔe mɔr bʋnvʋl banɛ ziid ban’as wan wʋʋ E. coli ka di nar ye ba dʋgʋ di ka nyaan di wʋʋ disieba ka ba maan si’em la."Raw Dough Can Contain Germs That Make You Sick". CDC. 28 July 2021. Archived from the original on 17 December 2021. Retrieved 21 October 2021.

 Yʋ’ʋr la yi si’el na 
Na’asaalin ka ba buon zɔ’ɔm ye flour la da yina pʋʋm ka ba buon ye flower la ni na, ka yʋda ayi’ la wʋsa yinɛ  Old French fleur bɛɛ flour ni, ka di gbin da pa’al ye din na "vɛnlim", ka mɛ lɛn pa’al ye "bʋnbʋʋlʋg". Ba pian’ak kanɛ an fleur de farine la gbin pa’al ye "zɔ’ɔm la ɛɛnti bʋlʋgi vɛn la", bɔzʋgɔ, ba da nyɛt zɔ’ɔm yitnɛ ban na bʋ’ar bi’elim nɛ kuga, ka kpɛɛsi yis bʋʋlʋm la.Palmatier, Robert Allen (2000). Food: a dictionary of literal and nonliteral terms. Westport, CT: Greenwood. p. 136. ISBN 978-0-313-31436-0.

 Pin’ilig 
Kawɛnna zɔ’ɔm da anɛ nimmua bʋn Mesoamerican cuisine saŋa sa ka nan kpɛn an ba dikpɛŋi bɛ America sʋ’ʋlim. Rye zɔ’ɔm anɛ zɔ’ɔm kanɛ ka ba mɔri maan bodobodo bɛ central nɛ northern Europe. Zanbina bɛ pa’al ye ba da nɛm zɔ’ɔm (wheat bi’elim ka ba nyɛ ka di bɛ zin’ig si’a ka ba nɛɛmi di nɛ kuga) ka ba gɔs ka di yʋʋgi tʋʋg yʋʋma 6000 BC. Yʋʋm tusayi, nɛ piinɛ nii (2018), banɛ zamisid kʋdʋmin yela da yɛl ye ba nyɛArranz-Otaegui, Amaia (31 July 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences of the United States of America. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614. zin’ig kanɛ ka ba da maan bodobodo ka di bɛ Shubayqa 1, lin bɛnɛ Natufian tɔn’ɔsnam la’asig zin’ig ka di na bɛɛ tʋʋg yʋʋma tusa piinɛ anaasi (14,000) ka di bɛ northwest Jordan tɛŋin. Romans tɛŋ dimi da an yiiga dimi pin’ili mɔr la’afʋoma nɛɛm bi’elim ka di kilim zɔ’ɔm. Yʋʋm tusir, kɔbisyɔpɔi nɛ pisnii nɛ ayuobʋ (1786) ni, sankan ka nifnɛɛlim da kɛna la, zɔ’ɔm banɛka kanɛ ka ba mɔr tʋʋlig paŋi nɛɛmid, ka ba buon Albion Mills, Southwark, da yina bɛ London tɛŋin."The history of flour – The FlourWorld Museum Wittenburg – Flour Sacks of the World". www.flour-art-museum.de. Archived from the original on 2011-04-04. Retrieved 2017-10-18. Yʋʋm tusir, kɔbiswai nɛ pistan’ la saŋa (1930s), ka ba pin’ili gɛndigid zɔ’ɔm nɛ la’asi’eba wan wʋʋ iron, niacin, thiamine nɛ riboflavin.

 Di maalig 
Ban nɛɛmid zɔ’ɔm si’em anɛ ban na nɔk kuga bɛɛ kʋnt banɛ giligidi nɛɛm bi’elim.Eben Norton Horsford (1875). "Chapter II: The Art of Milling". Report on Vienna bread. Washington: Government Printing Office. Archived from the original on 2023-01-13. Retrieved 2015-11-22. Fu ya’a gɔs zina nwa’, "kuga nɛɛr" pa’al ye bi’elim la nwa’as nɛ nɛɛm ka di anɛ kugur bɛɛ kʋnt zi’edigi gban’ae kugur bɛɛ kʋnt kanɛ giligid ka ba kpa’asid bi’elim la niŋid tɛnsʋk ka di nɛɛmid.

 Banɛka paala 
Banɛka banɛ mɔr kʋnt ka di giligidi nɛm zɔ’ɔm kɛna di’e kuga nɛɛr nɔbir, bɔzugɔ, na’asaasɔɔng kɛna kɛ ka zɔ’ɔm nɛɛmig kɛŋ tuon hali, bɛ yʋ’ʋn maal banɛkanam ka ba nɛɛmid tɔ’ɔtɔ’ ka mɛ pʋ lɛn bɔɔd nidib bɛdigʋ ye ba nɛɛm, ka ba yʋ’ʋn mɔr nɛ kuom paŋ"Grist Mills". Flickr. 8 June 2006. Archived from the original on 2020-08-02. Retrieved 2017-10-18. nɛ sisi’em paŋi nɛɛmid banɛkanam la. Pʋtɛn’ɛr bama kɛ ka ba yʋ’ʋn mɔr kuom nɛ sisi’em paŋi maan si’elnam bɛdigʋ ka ka’ banɛka ma’a nɛɛ."How the Roller Mills Changed the Milling Industry". Angelfire. Archived from the original on 2018-03-04. Retrieved 2017-10-18. Di pʋ yʋʋgɛ, banɛka si’eba yʋ’ʋn bɛ nɛɛmid sʋ’ʋŋa, ka  ba mɔri di kɛn’ 20th century tɛnsʋk saŋa na.

 Dɛŋ banɛ bɛ 

 Di bugum nyʋ’ɔr yela 
Zɔ’ɔm baanla banɛ ka sisi’em tɔn’ɔe da’adi di na nyaŋi la’aŋ bugum—di ya’a kɛŋ la’as nɛ la’ad banɛ la’aŋid bugum pɛbisim ni agɔlWilliamson, George (2002). "Introduction to Dust Explosions". Archived from the original on 2004-12-23. Retrieved 2006-10-29. . Yɛla bɛdigʋ naam ya, zin’is banɛ ka ba nɛɛmid zɔ’ɔm, di yinne anɛ bugum kanɛ da la’aŋ yʋʋm tusir, kɔbisnii nɛ pisyɔpɔi nɛ anii (1878) da bɛnɛ Washburn "A" Mill, Minneapolis sʋ’ʋlim ka da ku’ nidib pisi nɛ ayi (22)."Washburn 'A' Mill Explosion". Minnesota Historical Society Library History Topics. Archived from the original on 2013-07-31. Retrieved 2006-10-29.Scientific American, "The Explosiveness of Flour". Munn & Company. 1878-08-10. p. 87.

 Bʋlvʋlbɛ’ɛdnam 
Banɛ gɔsid ban’as gu’ub yela la yina sa’al nidib ye ba da di zɔ’ɔm kanɛ ka ba bʋʋ di ka pʋ dʋgɛ. Zɔ’ɔm tɔn’ɔe mɔr bʋnvʋl banɛ ziid ban’as wan wʋʋ E. coli ka di nar ye ba dʋgʋ di ka nyaan di wʋʋ disi’eba ka ba maan si’em la.

 Din maan la’asi’eba 
Bread, pasta, crackers, cakes, nɛ diib buudi bɛdigʋ ka ba mɔr zɔ’ɔm maan. Ba mɛ mɔr Wheat zɔ’ɔm li’id dʋgʋd gbina ni ye ba nyaŋi kpi’em. Ba len mɔri paasidi maan titabid kanɛ ka ba buon papier-mâché glue la."Make Paper Mache Glue". Kidspot. Archived from the original on 10 July 2017. Retrieved 8 July 2017.

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