‘Bushera’ shelf-life improved
OBUSHERA, the brown porridge that is synonymous with western Uganda, is one that has been enjoyed by many people.
By Barbara Ajilong
OBUSHERA, the brown porridge that is synonymous with western Uganda, is one that has been enjoyed by many people. The porridge, made out of either sorghum or millet, is a sure delicacy. The Bakiga enjoy theirs with sorghum, while the Banyankole love the one of millet.
Over the years, as people leave their villages for Kampala in search of a better future, the demand for this traditional cold beverage has soared in the urban centres. The problem however is, this demand has put a lot of pressure on the bushera makers to produce the product haphazardly.
According to Dr William Kyamuhangire, a food scientist in Makerere University, the techniques of production are not being followed correctly.
“In the traditional home of this beverage which is south-western Uganda, the bushera is fermented for one to two days. The process allows it to get sour and sweet naturally. However, in the city, we have noticed that they don’t wait for it to ferment, instead they add sugar and other sweeteners to it so as to satisfy the demand,†Kyamuhangire said.
He adds that the product sold in most of Kampala shops is not genuine. It is adulterated because of the short cuts in its production process.
The process of fermentation produces anti-microbial agents and allows the conversion of starch into sugar naturally. These anti-microbial agents ensure that the product is safe and stable, but if fermentation is omitted, then the people are exposed to an unsafe product.
Because of this problem, the department of Food Science, Makerere University has come up with a way of preserving obushera.
The beverage, they say, is able to last between three and four months.
“We have gone to the villages and studied the fermentation process in detail and we have also made a survey in the city centre and noticed the differences between the two places.
We are not just prolonging its shelf life but are also improving the processing techniques as well as the quality of the product,†Kyamuhangire explains.
“Obushera is one of the most consumed beverages in Kampala. It even sells more than sodas in some parts mainly because it is cheap.â€
The preservation involves pasteurisation method of controlled heating at a specific time and temperature. This is followed by thematic sealing which ensures that post-product contamination is stopped. It is then kept at room temperature and can thus be preserved for six months.
The department is also carrying out experiments on having either a ready to drink bushera or instant flour that can be prepared instantly and obtained in any supermarket.
Kyamuhangire says the technology should be ready next year.
“Bushera is a whole industry that should be developed. We are therefore assisting processors to adopt better manufacturing techniques and develop it at industrial level,†says Dr. Kyamuhangire.
Ends
OBUSHERA, the brown porridge that is synonymous with western Uganda, is one that has been enjoyed by many people. The porridge, made out of either sorghum or millet, is a sure delicacy. The Bakiga enjoy theirs with sorghum, while the Banyankole love the one of millet.
Over the years, as people leave their villages for Kampala in search of a better future, the demand for this traditional cold beverage has soared in the urban centres. The problem however is, this demand has put a lot of pressure on the bushera makers to produce the product haphazardly.
According to Dr William Kyamuhangire, a food scientist in Makerere University, the techniques of production are not being followed correctly.
“In the traditional home of this beverage which is south-western Uganda, the bushera is fermented for one to two days. The process allows it to get sour and sweet naturally. However, in the city, we have noticed that they don’t wait for it to ferment, instead they add sugar and other sweeteners to it so as to satisfy the demand,†Kyamuhangire said.
He adds that the product sold in most of Kampala shops is not genuine. It is adulterated because of the short cuts in its production process.
The process of fermentation produces anti-microbial agents and allows the conversion of starch into sugar naturally. These anti-microbial agents ensure that the product is safe and stable, but if fermentation is omitted, then the people are exposed to an unsafe product.
Because of this problem, the department of Food Science, Makerere University has come up with a way of preserving obushera.
The beverage, they say, is able to last between three and four months.
“We have gone to the villages and studied the fermentation process in detail and we have also made a survey in the city centre and noticed the differences between the two places.
We are not just prolonging its shelf life but are also improving the processing techniques as well as the quality of the product,†Kyamuhangire explains.
“Obushera is one of the most consumed beverages in Kampala. It even sells more than sodas in some parts mainly because it is cheap.â€
The preservation involves pasteurisation method of controlled heating at a specific time and temperature. This is followed by thematic sealing which ensures that post-product contamination is stopped. It is then kept at room temperature and can thus be preserved for six months.
The department is also carrying out experiments on having either a ready to drink bushera or instant flour that can be prepared instantly and obtained in any supermarket.
Kyamuhangire says the technology should be ready next year.
“Bushera is a whole industry that should be developed. We are therefore assisting processors to adopt better manufacturing techniques and develop it at industrial level,†says Dr. Kyamuhangire.
Ends