oa Botswana Notes & Records - Variability in the properties of ting, a maize meal fermented product

Volume 16, Issue 1
  • ISSN : 0525-5090



Maize is the staple food of most of the people of Southern Africa. Because it is produced seasonally, most of the foodstuffs derived from it are made from its dry form. The most popular product of maize is meal which is used to prepare either soft or stiff porridge. Since maize� porridge is a bland product, various methods of preparation are practiced to improve or change its flavour to provide some variety to a product that is consumed three times a day by a majority of the population. One of these methods is fermentation of the meal in the preparation of ting, a soured porridge which can either be soft or hard. The fermentation may be unaided, in which case water is added to the meal to induce the natural microbial flora of the meal to carry out the fermentation. Aided fermentations refer to those fermentations where the process is speeded by the addition of (1) carry-over material from a previous ferment as is done traditionally; (2) some starters or (3) chemical agents.

Loading full text...

Full text loading...


Article metrics loading...


This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error