Kitabatake Naofumi, Gimbi Dorothy M, Oi Yasuyuki
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.
Int J Food Sci Nutr. 2003 Nov;54(6):447-55. doi: 10.1080/09637480120092053.
The traditional non-alcoholic beverage in East Africa, togwa, produced from the flour of maize and germinated finger millet (finger millet malt), was investigated. The preparation techniques of togwa observed in the rural villages of East Africa are described, and the temperature and pH profile of togwa during its manufacture are also shown. Maize and finger millet malt should be the source of starch and amylase, respectively. Maize flour slurry was heated once with stirring up to around 80 degrees C and cooled to about 50 degrees C, and then finger millet malt flour was added to the warm porridge paste and kept at about 50 degrees C for 20 min. The consistency of the paste was suddenly reduced by addition of finger millet malt flour and the gel paste changed to viscous liquid, which was kept in a container and incubated at ambient temperature for 15 h. After incubation it became sweet and was ready to drink without removal of any insoluble materials. Changes in the concentration of glucose and lactic acid of togwa during its maturation period were measured using portable devices until 70 h incubation at the rural village of Tanzania in a dry season. Glucose level increased with incubation and reached the threshold value of sweetness; 24 h incubation later, the lactate level increased and pH decreased. The preparation techniques of a traditional alcoholic beverage, pombe, were also investigated in the same rural locality, and the differences and characteristics of both traditional beverages are discussed.
对东非传统非酒精饮料托瓜（togwa）进行了研究，它由玉米粉和发芽的紫稷（紫稷麦芽）制成。描述了在东非农村观察到的托瓜制备技术，并展示了其制作过程中的温度和pH变化情况。玉米和紫稷麦芽应分别作为淀粉和淀粉酶的来源。玉米粉浆在搅拌下加热至约80摄氏度，然后冷却至约50摄氏度，接着将紫稷麦芽粉加入温热的粥状糊中，并在约50摄氏度下保持20分钟。加入紫稷麦芽粉后，糊的稠度突然降低，凝胶状糊变为粘性液体，将其置于容器中，在室温下孵育15小时。孵育后它变得香甜，无需去除任何不溶物即可饮用。在坦桑尼亚农村旱季，使用便携式设备测量了托瓜在成熟期间葡萄糖和乳酸浓度的变化，直至孵育70小时。葡萄糖水平随孵育时间增加并达到甜度阈值；孵育24小时后，乳酸水平升高，pH值降低。还在同一农村地区对传统酒精饮料庞贝酒（pombe）的制备技术进行了研究，并讨论了这两种传统饮料的差异和特点。
