Thin mealie pap (maize meal) is prepared, to which wheat flour is added, providing the inoculum of lactate-producing bacteria. The mixture is left to ferment, typically in a warm area. Pasteurisation is done in commercial operations to extend shelf-life.
NutritionEdit
Nutritionally, it is similar to its parent mealie meal, but with the glucose metabolized to lactate during fermentation. Commercial preparations are often enriched (In South Africa, the term 'fortification' is only allowed legally for specific, government-sanctioned nutrition programs, e.g. that of bread) with vitamins and minerals. Although typically considered non-alcoholic, very small amounts (less than 1%) of ethanol have been reported.[1]
^Steinkraus, K. (2004). Industrialization of Indigenous Fermented Foods, Revised and Expanded. Food Science and Technology. Taylor & Francis. p. 398. ISBN978-0-8247-5094-7. Retrieved 2 June 2023.
Steinkraus, Keith H. "Industrialization of indigenous fermented foods". Google books. Accessed May 2010.
mageu, setswana, spelling, mahewu, shona, chewa, nyanja, spelling, mahleu, sesotho, spelling, magau, namibia, khoikhoi, spelling, madleke, tsonga, spelling, mahewu, amarhewu, xhosa, spelling, amahewu, zulu, northern, ndebele, spelling, traditional, southern, a. Mageu Setswana spelling Mahewu Shona Chewa Nyanja spelling Mahleu Sesotho spelling Magau xau Namibia Khoikhoi spelling Madleke Tsonga spelling maHewu amaRhewu Xhosa spelling or amaHewu Zulu and Northern Ndebele spelling is a traditional Southern African non alcoholic drink among many of the Chewa Nyanja Shona Ndebele Nama Khoikhoi and Damara people Sotho people Tswana people and Nguni people made from fermented mealie pap Home production is still widely practised but the drink is also available at many supermarkets being produced at factories Its taste is derived predominantly from the lactic acid that is produced during fermentation but commercial mageu is often flavoured and sweetened much in the way commercially available yogurt is Similar beverages are also made in other parts of Africa MageuA carton of mageu with some poured into a glass TypeBeverageRegion or stateSouthern AfricaMain ingredientsFermented mielie pap wheat flour Contents 1 Fermentation process 2 Nutrition 3 See also 4 ReferencesFermentation process EditThin mealie pap maize meal is prepared to which wheat flour is added providing the inoculum of lactate producing bacteria The mixture is left to ferment typically in a warm area Pasteurisation is done in commercial operations to extend shelf life Nutrition EditNutritionally it is similar to its parent mealie meal but with the glucose metabolized to lactate during fermentation Commercial preparations are often enriched In South Africa the term fortification is only allowed legally for specific government sanctioned nutrition programs e g that of bread with vitamins and minerals Although typically considered non alcoholic very small amounts less than 1 of ethanol have been reported 1 See also Edit nbsp Food portal Ogi Tejuino BozaReferences Edit Steinkraus K 2004 Industrialization of Indigenous Fermented Foods Revised and Expanded Food Science and Technology Taylor amp Francis p 398 ISBN 978 0 8247 5094 7 Retrieved 2 June 2023 Steinkraus Keith H Industrialization of indigenous fermented foods Google books Accessed May 2010 nbsp This non alcoholic drink related article is a stub You can help Wikipedia by expanding it vte nbsp This South Africa related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Mageu amp oldid 1158469027, wikipedia, wiki, book, books, library,
