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Cereals and bread from Sudan
Nasha is a thin fermented porridge made in Sudan from whole-grain sorghum flour and used as a weaning food for infants and small children. The flour is fermented and then cooked. A 1986 feeding trial found it a satisfactory weaning food when properly cooked and eaten with small amounts of a good source of lysine.
| Whole-grain sorghum flour | [graham1986] |
| Water |
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 a thin fermented porridge made in Sudan from whole-grain sorghum flour and used as a weaning food for infants and small children. The flour is fermented and then cooked. A 1986 feeding trial found it a satisfactory weaning food when properly cooked and eaten with small amounts of a good source of lysine. Lactobacillus species and Streptococcus species do most of the fermenting.
FAO's chapter on sorghum and millet foods lists nasha with the thin porridges, aceda with the thick porridges and kisra with the fermented breads. For comparison only, a laboratory study of the related kisra batter (sorghum flour and water 1:2 w/v, 30 °C, 24 h) saw the pH fall from 5.95 to 3.95 [mohammed1991].
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. WHO lists sorghum among grains regularly contaminated with aflatoxins, says most mould toxins survive food processing and advises throwing out grain that looks mouldy, discoloured or shrivelled [who-mycotoxins]. Cooking does not reliably remove that risk, so check the grain first, above all for a child's food.
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
