Oshikundu or Ontaku is a traditional Namibian drink made from fermented millet (mahangu) flour, brans and malted sorghum flour mixed with lukewarm water. [1] . It is made from cereal. Ontaku has short life span and it has to be consumed within …

Oshikundu is a non-alcoholic fermented beverage that hails from Namibia. It is made by combining water, pearl millet flour ( mahangu ), sorghum flour, and usually pearl millet bran. Some amount of previously fermented oshikundu is also added to the mix.

2024年12月30日 · Oshikundu is a traditional Namibian drink that has become a symbol of the country’s ethnic diversity and cultural heritage. This fermented drink is especially popular among the Ovambo people, who are the largest ethnic group in Namibia, but it is also enjoyed by other communities across the country.

2023年12月21日 · Oshikundu is a traditional Namibian beverage that has been enjoyed for centuries. Its history is deeply rooted in the Owambo culture, one of the largest ethnic groups in Namibia. The drink is made from fermented millet or maize, and it is both a staple food and a ceremonial drink.

Oshikundu is a common beverage in Oshana, Omusati, Ohangwena, Oshikoto and Kavango West and East regions of Namibia. As in many parts of Africa, cereal foods and beverages form part of the daily diet in these regions.

2017年9月1日 · Oshikundu is a popular non-alcoholic fermented beverage in the north-central and Kavango regions of Namibia which are suitable for pearl millet and sorghum cultivation [9], [19]. It is a very important daily beverage among the Owambo -speaking people in northern Namibia, being brewed both for household consumption and for income generation.

Cereal beverages, such as oshikundu, undergo fermentation, which is a natural process that has been used for many years as an economical form of food preservation. Fermentation kills harmful microorganisms and prolongs the shelf life of basic foodstuffs; it also enhances the nutritional value and organoleptic quality of them, as it does to ...

Using starter cultures has led to the large-scale production of fermented cereal beverages in many parts of the world. However, the inconsistency of the organoleptic properties of oshikundu remains a challenge in household processing technology. Consumer choice is greatly influenced by the sensory attributes of oshikundu, such as its aroma and ...

2015年12月2日 · The oshikundu predominant LAB belonged to Lactobacillus and Lactococcus genera as identified through their abilities to ferment 49 carbohydrates using API 50 CHL kits.

Oshikundu is a Namibian traditional low to non alcoholic cereal beverage fermented from malted sorghum (Sorghum bicolor L. Moench), pearl millet (Pennisetum glaucum), pearl millet bran, and water. Traditional Oshikundu fermentation has been passed from generation to generation.