TASK B:FERMENTATION
BACKGROUND: fermentation is a biochemical process exploited in many communities to produce
beverages and change/improve the taste of certain foods. It is also used to produce products that are
useful to communities. I am required to carry out a survey and make a list of fermented products
found in my community.
It is a metabolic process in which organisms convert a carbohydrate such as starch into an alcohol or
acid.
it can also be defined as breakdown of sugars to produce alcohol and carbon dioxide
FERMENTED PRODUCTS
sour porridge
traditional beer
maheu
sour milk
DATA COLLECTION
I chose to carry out my investigation by randomly sampling a total of 15 people in my community, the
method I used was simple random sampling whereby I just offered a chance everyone in the society
I could use the following tools to collect my data
questionnaire
recording device
note book and stationery
I decided to use questionnaires because of :
I. Saves time
II. Answers are obtained directly
III. It promotes freedom of answering which is minimal on face to face interviews
It also has the following disadvantages
I. Some people are illiterate
II. Some people are tempted to give false information
III. Printing questionnaires is costly
DATA PRESENTATION
product Number of people
Sour porridge 4
maheu 5
Traditional beer 3
Sour milk 3
4
frequency
0
sour porridge maheu traditional beer sour milk
product
ANALYSIS OF DATA
maheu has the highest frequency
this is because the ingredients of making the product are cheap and readily available
second highest is sour porridge
this is because relatively high number of people have children and sour porridge is healthy for young
children.
also it is easy to make
traditional beer and sour milk is lowest because the ingredients for these products are not readily
available in my community
traditional beer is prepared during ceremonies
EXPERIMENT
AIM: PRODUCTION OF MAHEU
MATERIALS
Sorghum, maize meal, stirring stick, water, conical flask, Bunsen burner, matches, boiling test tube,
burner stand, lime water, test tube.
EXPERIMENTAL PROCEEDURE
DAY ONE
pour 100cm3 of water into boiling beaker
place on a boiling stand and light gas
boil the water and add 100g mealie meal
stir and cover for a minute
stir again until smooth and pour into conical flask
prepare sorghum malt by soaking 20g sorghum in 200cm3of water
mix the cooked mixture with 10g of the sorghum malt
add 500cm3 of water into the mixture
cover the mixture to ferment overnight
DAY TWO
Stir to lift the ingredients underneath
add 5g sorghum malt and mix thoroughly
put a burner tube to transport gas produced in the fermenting flask to the test tube with 100cm 3 lime
water
cover to ferment overnight
OBSERVATIONS
Lime water turned milky
A brownish liquid was obtained
CONCLUSIONS
fermentation occurred because carbon dioxide was produced
carbon dioxide was evolved
maheu was produced
EVALUATION
the procedure was successful as it produced my product (maheu)
the experiment could have been quicker if I had used pure yeast
the product was not that different from that from my community
RECOMMENDATIONS
I WOULD LIKE TO RECOMMEND MY COMMUNITY MEMBERS TO USE FERMENTED PRODUCTS
BECAUSE OF THE FOLLOWING REASONS
I. Fermented products regulate the constant regeneration of gut lining
II. Fermenting food also improves its taste
III. Fermenting food also extracts nutrients
IV. Also it makes food more digestible
V. It boosts the immune system
VI. Add sugar for taste
VII. Use pure yeast instead of sorghum malt
SAFETY PRECAUTIONS
Avoid naked flames
Keep the preparing vessel clean
Wear protective clothing
time intervals should be maintained
