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Cereals and bread from Sudan
Nasha is a thin, sour porridge of fermented whole sorghum flour that Sudanese families give to infants and small children. Sorghum flour and water are left to sour, often seeded with a little of the previous batter, and then cooked into a gruel. A 1986 feeding trial found it a satisfactory weaning food when properly cooked and eaten with a little lysine-rich food. Made in 3 steps over 9 h – 24 h. The longest step, let the batter sour, takes 9–24 h (Mohammed S.I 1991) and runs at 30 °C (Mohammed S.I 1991). Lactobacillus species and Streptococcus species do most of the fermenting.
| Main step | 9–24 hReported[mohammed1991] | Let the batter sour |
|---|---|---|
| Temperature | 30 °CReported[mohammed1991] | Let the batter sour |
| Acidity | pH 6 → 3.95Measured[mohammed1991] | Let the batter sour |
| Whole-grain sorghum flour[graham1986] | |
| 1 part flour to 2 parts water (w/v) in a laboratory model of the kisra batter | Water · Proportion from the closely related Sudanese kisra batter, not measured for nasha[mohammed1991] |
| A little previous batter · Optional seed; in the kisra batter it shortened the time to full bacterial growth[mohammed1991] | |
| Starter | backslop (previous batter) or spontaneous |
Total time across the recorded steps: 9 h – 24 h
What changes: Whole sorghum flour is stirred into water
Output: thin batter.
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
Nasha is cooked thin as a drinkable gruel for children, while the same kind of soured sorghum batter is baked into the flat bread kisra or cooked stiff as aceda.
Cook nasha well. In a 1986 trial with recovering malnourished children, cooked nasha supplied 61 % of the diet's calories; children absorbed 73 ± 5 % of its nitrogen, less than from casein (86 ± 3 %), and drum-dried nasha eaten without cooking had a much lower biological value. Adding a little lysine-rich food improved it.
Hazards the sources name: Klebsiella pneumoniae and Enterobacter cloacae, found during kisra batter fermentation.
Every number is labelled with how it is known. How this atlas is made
Nasha is a traditional Sudanese weaning food. In 1986 a feeding study with recovering malnourished infants and small children tested freeze-dried and drum-dried nasha against casein diets.
