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Cereals and bread from Sudan
Hussuwa is a Sudanese fermented food made from germinated sorghum, soured by lactic acid bacteria dominated by Limosilactobacillus fermentum and Pediococcus acidilactici. For abreh, sorghum malt is stirred into hot sorghum porridge and fermented, and the batter is baked into thin flakes that are later soaked in water to make a Ramadan drink.
| Germinated sorghum (malt) | Hussuwa is made from germinated feterita sorghum in one study[elnour1999] |
| Ungerminated sorghum flour, cooked with water (1:1.25) into a thick porridge, for abreh | [abdelhalim2023] |
| Water | [abdelhalim2023] |
Total time across the recorded steps: 5.5 days – 6.5 days
What changes: Moistened sorghum sprouts and is dried and ground into malt flour
Hussuwa is made from germinated sorghum; the malting times here are from the abreh and hulu-mur method. Output: sorghum malt flour.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hussuwa is a Sudanese fermented food made from germinated sorghum, soured by lactic acid bacteria dominated by Limosilactobacillus fermentum and Pediococcus acidilactici. For abreh, sorghum malt is stirred into hot sorghum porridge and fermented, and the batter is baked into thin flakes that are later soaked in water to make a Ramadan drink. Made in 5 steps over 5.5 days – 6.5 days. The longest step, germinate the sorghum and grind the malt, takes 4–5 days (Abdelhalim T.S 2023). Limosilactobacillus fermentum and Pediococcus acidilactici (38 of 41 pediococci typed) and P. pentosaceus do most of the fermenting.
| Main step | 4–5 daysReported[abdelhalim2023] | Germinate the sorghum and grind the malt |
|---|---|---|
| Temperature | 35–37 °CReported[abdelhalim2023] | Stir malt into hot porridge and ferment (abreh) |
| Acidity | pH up to 4Measured[yousif2010] | Ferment the hussuwa |
Both start from sorghum, part of it germinated. Hussuwa is a fermented food, while abreh dough is baked into thin flakes that are soaked in water to make a drink.
Studies of hussuwa found some enterococci with antibiotic resistance or virulence genes, a hygiene risk; the authors propose L. fermentum and P. acidilactici starters, which brought the pH below 4.0 within 48 h in a model fermentation.
Hazards the sources name: Some hussuwa enterococci carried antibiotic resistance, biogenic-amine production or genes for virulence factors.
Every number is labelled with how it is known. How this atlas is made
Abdelhalim et al. (2023), citing Dirar (1993) and Agab (1985), say hulu-mur dates back almost 600 years, to Muslim Arab men who married African women in Sudan. The women are said to have devised the drink from brewing technology, based on traditional fermented foods, to break the Ramadan fast after sunset.
