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Soft drinks from Western Uganda
Obuteire is the Ugandan obushera made by inoculating a cooked porridge of unmalted millet (ekitiribita) with millet malt and fermenting it for 1–4 days. In a study of producers' batches its pH fell from 4.6 to 4.0 over four days, faster than ekitiribita, which reached only pH 4.4.
| Unmalted millet flour | Made into fresh ekitiribita first[mukisa2012aj] |
| Malted millet flour with the fresh ekitiribitaAbout 0.5 kg per 20 L batch | Table 1 of Mukisa et al. (2012, AJFAND) gives one figure, about 0.5 kg per 20 L, for the malted flour and fresh ekitiribita together[mukisa2012aj] |
| Water | |
| Starter | spontaneous, through the malt |
Total time across the recorded steps: 24 h – 2 days
What changes: Unmalted millet flour cooks to a thin porridge
Output: thin porridge.
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
Obuteire is the Ugandan obushera made by inoculating a cooked porridge of unmalted millet (ekitiribita) with millet malt and fermenting it for 1–4 days. In a study of producers' batches its pH fell from 4.6 to 4.0 over four days, faster than ekitiribita, which reached only pH 4.4. Made in 4 steps over 24 h – 2 days. The longest step, ferment, takes 24 h – 2 days (Mukisa I.M 2012). Saccharomyces cerevisiae and Lactic acid bacteria do most of the fermenting.
| Main step | 24 h – 2 daysMeasured[mukisa2012] | Ferment |
|---|---|---|
| Acidity | pH 4.6–6 → 3.5Measured[mukisa2012] | Ferment |
Obuteire adds millet malt to cooked unmalted porridge (ekitiribita) and sours in one to two days. Ekitiribita has no malt and sours more slowly, and obutoko is made from sorghum malt alone.
In a lab sorghum-porridge model inoculated with malt at 30 °C, the pH stayed above 4.5 for about 20 h. Obutiire sold in Mbarara carried high microbial counts, and obushera processors in that survey did not follow good hygiene practice. One study records infants being given this drink when it is mild. That is a record of custom, and we do not recommend it for infants. The malt goes in after cooking and nothing heats the drink again, and a mild batch is a young one with less acid to hold back germs. Obuteire reached 0.8–1.0 % ethanol (w/w) in that study, and acid-tolerant E. coli with a Shiga-toxin gene has been isolated from commercial obushera.
Hazards the sources name: High total viable counts in obutiire sold in Mbarara (median 4.25 log CFU/mL); Acid-tolerant Escherichia coli, some carrying the Stx2 gene, isolated from commercial obushera, the Ugandan sorghum and millet drink family this belongs to.
Every number is labelled with how it is known. How this atlas is made
Mukisa et al. (2012) describe obuteire as one of four distinct types of obushera and note that, although obushera production was becoming commercialised in urban areas, the process was still largely an unoptimised artisanal craft that relied on chance fermentation.
