title: Analysis of the carbohydrates in an East African traditional beverage, togwa.
abstract: In sub-Saharan Africa, togwa is a widely consumed beverage containing saccharified starch as a basis, being made from cereals and their malt flours. Togwa was prepared from maize flour and finger millet malt in a laboratory, and trace element and amino acid contents in the togwa were analyzed. The major constituents of togwa are carbohydrates, which are starch and starch hydrolysates that seem to be smoothly digested after ingestion. Carbohydrates in field and laboratory togwa were analyzed in detail by two different HPLC systems: normal phase chromatography and a gel permeation chromatography-multi angle laser light scattering system. Togwa was found to contain a very wide range of size distributions of molecules from glucose to starch that have molecular masses in the millions. It was concluded that togwa is an easily digestible and nutritious food.
authors: Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.
authors: Yasuyuki
authors: Y
authors: Oi
authors: Naofumi
authors: N
authors: Kitabatake
mesh_terms: D000596:Amino Acids / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005433:Flour / Q000032:analysis; D005947:Glucose / Q000032:analysis; D008897:Panicum / Q000737:chemistry*; D013213:Starch / Q000032:analysis; D013636:Tanzania; D014131:Trace Elements / Q000032:analysis; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D014131:Trace Elements; D013213:Starch; D005947:Glucose