TRADITIONAL FERMENTED FOODS OF LESOTHO
Keywords:
Fermentation, motoho, mafi, joala, hopose, LesothoAbstract
This paper describes the traditional methods of preparing fermented foods and beverages of Lesotho. Information on the preparation methods was obtained through a combination of literature review and face to face interviews with respondents from Roma in Lesotho. An unstructured questionnaire was used to capture information on the processes, raw materials and utensils used. Four products; motoho (a fermented porridge), Sesotho (a sorghum based alcoholic beverage), hopose (sorghum fermented beer with added hops) and mafi (spontaneously fermented milk), were found to be the main fermented foods prepared and consumed at household level in Lesotho. Motoho is a thin gruel, popular as refreshing beverage as well as a weaning food. Sesotho is sorghum based alcoholic beverage prepared for household consumption as well as for sale. It is consumed in the actively fermenting state. Mafi is the name given to spontaneously fermented milk with a thick consistency. Little research has been done on the technological aspects, including the microbiological and biochemical characteristics of fermented foods in Lesotho. Some of the traditional aspects of the preparation methods, such as use of earthenware pots, are being replaced, and modern equipment including plastic utensils are being used. There is need for further systematic studies on the microbiological and biochemical characteristics of these these products.Downloads
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Published
2013-06-01
How to Cite
H. Gadaga, T., Lehohla, M., & Ntuli, V. (2013). TRADITIONAL FERMENTED FOODS OF LESOTHO. Journal of Microbiology, Biotechnology and Food Sciences, 2(6), 2387–2391. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7089
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Section
Food Sciences
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Copyright (c) 2013 Tendekayi H. Gadaga, Molupe Lehohla, Victor Ntuli
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).