Stabilization and Preservation of a Traditional Sorghum-based Fermented Beverage

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dc.contributor.authorMuzira Mukisa, Ivan
dc.contributor.authorAhimbisibwe, Stephen
dc.contributor.authorByakika, Stellah
dc.date.accessioned2022-10-04T20:28:16Z
dc.date.available2022-10-04T20:28:16Z
dc.date.issued2021
dc.description.abstractTraditional fermented cereal beverages such as Obushera from sorghum and/or millet are commercialized owing to their popularity among consumers. However, Obushera separates into two phases after processing, which could be mistaken for spoilage. Additionally, Obushera has a limited shelf life of 4–7 days at room temperature. The objective of this study was to assess the potential of various stabilizers and preservatives for the production of acceptable shelf-stable Obushera. Materials and Methods: Effects of seven treatments of 1) 0.4% xanthan gum, 2) 0.4% carboxymethyl cellulose, 3) Lactobacillus rhamnosus yoba, 4) 0.4% xanthan gum and Lactobacillus rhamnosus yoba, 5) 0.4% carboxymethyl cellulose and Lactobacillus rhamnosus yoba, 6) 0.4% xanthan gum and 0.4% carboxymethyl cellulose and Lactobacillus rhamnosus yoba, and 7) a control (no stabilizers) on sedimentation rate were assessed within 120 h at room temperature. Effects of four treatments of 1) pasteurization (90 C for 10 min) and 0.25% xanthan gum, 2) pasteurization and 0.25% xanthan gum and 0.2% potassium sorbate and 3) pasteurization and 0.25% xanthan gum and 0.1% sodium-benzoate and 4) control (pasteurized with no additives) on shelf stability and consumer acceptability were investigated. Results: Treatments with xanthan (sedimentation index of 0–25%) for stabilizing Obushera were significantly (p < 0.05) more effective than those with no xanthan (sedimentation index of 49–67%). Xanthan (0.25%) significantly (p < 0.05) improved consumer acceptability of Obushera. All preservation treatments (p > 0.05) prolonged the shelf life of the beverage up to four months. No microbial growth was detected in the products during storage while pH (3.7–4.0) and acidity (0.5–0.6%) did not change significantly (p > 0.05). All products were acceptable during storage. Conclusions: Obushera and related products can be stabilized and preserved using xanthan (0.25%) and pasteurization (90 C for 10 min) with no added preservatives.en_US
dc.identifier.citationMukisa, IM, Ahimbisibwe, S., & Byakika, S. (2021). Stabilization and Preservation of a Traditional Sorghum-based Fermented Beverage. Nutrition and Food Sciences Research , 8 (4), 45-52.en_US
dc.identifier.urihttps://nfsr.sbmu.ac.ir/article-1-465-fa.html
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/4870
dc.language.isoenen_US
dc.publisherNutrition and Food Sciences Researchen_US
dc.subjectSorghumen_US
dc.subjectFermented beverageen_US
dc.subjectObusheraen_US
dc.subjectStabilizationen_US
dc.subjectPreservationen_US
dc.subjectLactobacillus rhamnosusen_US
dc.titleStabilization and Preservation of a Traditional Sorghum-based Fermented Beverageen_US
dc.typeArticleen_US
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