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Soft drinks from Uganda
Obutoko is the basic Ugandan obushera, a sweet-sour drink of malted sorghum. Malt flour is mixed with water, heated and cooled, then a little raw malt is stirred in to start a spontaneous lactic and yeast fermentation that sours it within one to three days. Adding honey and fermenting further turns it into the alcoholic enturire.
| Sorghum malt flour125 g | Mixed into 1 L of water to make the slurry[mukisa2017e] |
| Water1 L | [mukisa2017e] |
| Raw sorghum malt22.5 g | Stirred into the cooled slurry to start the fermentation[mukisa2017e] |
| Starter | spontaneous (raw malt supplies the flora); defined starters have been tested |
Total time across the recorded steps: 5 days
What changes: Soaked sorghum sprouts on trays and is dried into malt
Output: sorghum malt, ground to 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
Obutoko is the basic Ugandan obushera, a sweet-sour drink of malted sorghum. Malt flour is mixed with water, heated and cooled, then a little raw malt is stirred in to start a spontaneous lactic and yeast fermentation that sours it within one to three days. Adding honey and fermenting further turns it into the alcoholic enturire. Made in 4 steps over 5 days. The longest step, ferment, takes 3 days (Mukisa I.M 2017) and runs at 25 °C (Mukisa I.M 2017). Lactic acid bacteria isolated from obushera: Lactobacillus (now Lactiplantibacillus) plantarum, Lb. fermentum, Lb. delbrueckii, Lactococcus lactis, Leuconostoc lactis, Pediococcus pentosaceus and Weissella confusa and Saccharomyces cerevisiae (the predominant yeast in obutoko by DGGE); Pichia spp. and Issatchenkia orientalis also detected do most of the fermenting.
| Main step | 3 daysReported[mukisa2017e] | Ferment |
|---|---|---|
| Temperature | 25 °CReported[mukisa2017e] | Ferment |
| Acidity | pH 4.6–6 → 3.5Measured[mukisa2012] | Ferment |
Obutoko is made only from sorghum malt, so the malt both sweetens the slurry and brings the microbes. Ekitiribita sours more slowly (pH 4.4 after 4 days, against 3.5–4.0 within 1–2 days for obutoko), and enturire is obutoko fermented again with honey.
In a spontaneous lab fermentation the pH took 24 h to fall to 3.55–3.83, against 12 h with lactic starters. Acid-tolerant E. coli, some with Shiga-toxin genes, have been isolated from commercial obushera, and most processors do not pasteurise the drink. In a Mbarara survey, sold obushera carried staphylococci, Klebsiella and other contaminants, processors' handling and hygiene did not conform to good manufacturing practice, and counts did not meet the East African standard. A 2003 survey records families giving it to babies from 5–7 months. That is a record of custom, not advice. The lab malt method soaks the grain in 0.2 % sodium hydroxide (lye) and then rinses it. Lye is corrosive. It burns skin and eyes, and swallowing it can severely injure the mouth, gullet and stomach [atsdr-naoh]. US rules accept it as a food ingredient only when it meets the Food Chemicals Codex, so use food-grade lye, never drain cleaner [cfr-naoh].
Hazards the sources name: Coliforms (across the four obushera types, 2.0 log cfu/g falling to below 1 log cfu/g during four days of fermentation); Acid-tolerant Escherichia coli, some carrying the Stx2 gene, isolated from commercial obushera; Coagulase-positive staphylococci, Klebsiella, Enterobacter and other contaminants in obushera sold in Mbarara.
Every number is labelled with how it is known. How this atlas is made
Muyanja et al. (2003) surveyed 48 households in Kabale and 50 in Rukungiri and called bushera the most common traditional fermented beverage of south-western Uganda, made at household level by spontaneous fermentation. They noted that its fermenting microbes had not yet been isolated and characterised. Mukisa et al. (2012) later identified them by sequencing.
