Page 38 - Spring2010

SOME FERMENTED GRAIN FOODS FROM AFRICA

KISHK, a fermented product prepared from parboiled wheat and milk, is consumed in Egypt and many Arabian coun-
tries. During the preparation of kishk, wheat grains are boiled until soft, dried, milled and sieved in order to remove
the bran. Milk is separately soured in earthenware containers, concentrated and mixed with the moistened wheat flour
thus prepared, resulting in the preparation of a paste called a hamma. The hamma is allowed to ferment for about 24
hours, following which it is kneaded. Soured salted milk is added prior to dilution with water. Fermentation is allowed
to proceed for a further 24 hours. The mass is thoroughly mixed, formed into balls and dried.

BANKU is a popular staple consumed in Ghana. It is prepared from maize or a mixture of maize and cassava. The
preparation involves steeping the raw material in water for 24 hours followed by wet milling and fermentation for three
days. The dough is then mixed with water at a ratio of 4 parts dough to 2 parts water; or 4 parts dough to 1 part cassava
and 2 parts water. Continuous stirring and kneading of the fermented dough is required to attain an appropriate con-
sistency during subsequent cooking. Microbiological studies of the fermentation process revealed that the predominant
microorganisms involved are lactic acid bacteria and molds.

MAWE is a sour dough prepared from partially dehulled maize meal which has undergone natural fermentation for a
one- to three-day period. Traditional mawe production involves cleaning maize by winnowing, washing in water and
crushing in a plate disc mill. The crushed maize is screened by sieving whereby grits and hulls are separated by gravity
and the fine endosperm fraction collected in a bowl. The grits are not washed but home dehulled, following which
they are mixed with the fine fraction, moistened over a 2- to 4-hour period and milled to a dough. The kneaded dough
is then covered with a polyethylene sheet and allowed to ferment naturally to a sour dough in a fermentation bowl, or
wrapped in paper or polyethylene. In the commercial process which takes place entirely in a milling shop, the grits are
washed by rubbing in water, following which the germ and remaining hulls are floated off and discarded along with the
water. The sedimented endosperm grits are subsequently blended with the fine endosperm fraction. The dominant
microorganisms in mawe preparation include lactic acid bacteria and yeasts.

INJERA is the most popular baked product in Ethiopia. It is a fermented sorghum bread with a very sour taste. The sor-
ghum grains are dehulled manually or mechanically and milled to flour which is subsequently used in the preparation
of injera. On the basis of production procedures three types of injera are distiguishable: thin injera which results from
mixing a portion of fermented sorghum paste with three parts of water and boiling to yield a product known as absit,
which is, in turn, mixed with a portion of the original fermented flour; thick injera, which is reddish in color with a sweet
taste, consisting of a paste that has undergone only minimal fermentation for 12-24 hours; and komtata-type injera,
which is produced from over-fermented paste, and has a sour taste. The paste is baked or grilled to give a bread-like
product. yeasts are the major microorganisms involved in the fermentation of the sweet type of injera.
Source: http://www.fao.org/docrep/x2184e/x2184e07.htm#pre
in vitamin C, vitamin D and calcium. Methods IRISH AND SCOTTISH OATMEAL
for preparation of grains, seeds, and beans have
o
been clarified, so that you can estimate how much Commercial oats in the U.S. are heat treated to about 200 F for
phytic acid you are consuming. One meal high four or five hours, “to prevent rancidity.” Oats are rich in polyunsatu-
rated oils that can go rancid within three months, especially at warm
in phytic acid won’t cause a healthy person any temperatures, and oats are harvested only once a year. Heat treatment
harm. But high phytic acid levels over weeks and kills enzymes that accelerate oxidation and helps prevent a bitter taste,
months can be very problematic. although it surely damages the fragile polyunsaturated oils as well.
Fortunately, not only are properly prepared While Irish and Scottish oatmeal is said to be “unheated,” this is
foods better for you, they also taste great. Now not exactly true; these oats are also heat treated—for the same reasons,
you can enjoy some well fermented sourdough to minimize rancidity—but usually at lower temperatures. McCann’s
o
bread, together with a piece of raw milk cheese, Irish steel cut oats are heated to only 113-118 F but Hamlyn’s heats to
o
lots of butter and a slice of meat of your choice 212 F. Truly raw rolled oats are available from www.rawguru.com.
The Alford brand, available only in the U.K., is kiln dried for four

and taste the essence of life. hours, according to their website www.oatmealofalford.com; they do
not provide temperatures.
Note to readers: This article is a work in prog- Hulless oats that have not been heat treated are available from
ress. Please send additional information or com- www.sproutpeople.com; these can be ground or rolled at home before
ments to phytates@curetoothdecay.com. soaking and preparation as oat meal.
38 Wise Traditions SPRING 2010