Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage

Abstract

SummaryThere is growing interest in Sub‐Saharan Africa for substituting maize with climate‐smart crops like sorghum and millets in local food processing. We conducted a survey to explore current variations in processing and consumption practices for Mahewu, a traditionally fermented cereal beverage from Zimbabwe. Processing involved cooking a cereal porridge, adding cereal flour or malt as a starter ingredient, and fermenting for 12–48 h. Ingredient availability was the main driver for porridge ingredient choice (42% of respondents) with the most preferred being maize (55% of respondents), pearl millet (22%) and sorghum (9%). Final product taste had the most influence on starter ingredient choice, with most respondents preferring pearl millet flour (23%), finger millet malt (22%), wheat flour (17%), and sorghum malt (13%). Our study proves that maize can be replaced with sorghum and millet in Mahewu processing, thus increasing the climate‐resilience of future food systems, and demonstrates that traditional practices harbour clues for adapting current practices.