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Mana and manapu are named in reviews as amylolytic starters of Nepal, alongside marcha. A 1996 study calls mana a Nepalese rice koji. No source checked this round describes how either is made, so this entry has no steps of its own.
A short entry: the sources we found record only what is said here about Mana and manapu itself. Its own sources do not record how it is made, so the steps and scenes below are those of Marcha (murcha), the closest documented starters and koji ferment, shown as a guide to the method, not as a record of Mana and manapu.
Short entryStarters and koji
Recipe
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
mana: rice (described as a Nepalese rice koji)
Total time across the steps of Marcha (murcha): 4 days – 6 days
Start
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What changes:Water soaks into the rice grains
Step 1 of 5 · steps of Marcha (murcha)
Soak the rice
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Moulds
Yeasts
Output: soaked rice.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
Mana and manapu are named in reviews as amylolytic starters of Nepal, alongside marcha. A 1996 study calls mana a Nepalese rice koji. No source checked this round describes how either is made, so this entry has no steps of its own.
Aspergillus flavus, a mould that can make aflatoxin, has been reported in mana, according to a 2020 paper citing a 1996 study. No source we read gives a toxin measurement for mana.
Hazards the sources name: Aspergillus flavus, an aflatoxin-forming mould, reported in mana (Nikkuni et al. 1996, as cited by Anupma and Tamang).