Chemical composition of an East African traditional beverage, togwa.
Togwa is a starch-saccharified nonalcoholic traditional beverage consumed in sub-Saharan Africa. In the southern part of Tanzania, togwa is usually made from maize flour and finger millet malt. In this region, togwa is consumed by working people and also used as a refreshment as well as a weaning food. Togwa was prepared in the laboratory using a specific reactor and analyzed for its general chemical composition in both laboratory and field forms. From the analysis of the trace elements and amino acid contents in togwa and its materials, it has been clarified that togwa contains many kinds and a high quantity of minerals derived from finger millet malt. It was concluded that togwa should be nourishment and a major source of minerals as nutrients for the inhabitants of this region.
Oi
Yasuyuki
Y
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.
Kitabatake
Naofumi
N
D000596:Amino Acids / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D005433:Flour / Q000032:analysis; D005511:Food Handling; D005947:Glucose / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D008897:Panicum / Q000737:chemistry*; D013636:Tanzania; D013696:Temperature; D014131:Trace Elements / Q000032:analysis; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry*
D000596:Amino Acids; D014131:Trace Elements; D019344:Lactic Acid; D005947:Glucose