Processing, nutritional composition and microbiology of amasi: A Southern African fermented milk product
Mpho Sebabiki Maleke, Martins Ajibade Adefisoye, Wesley Doorsamy, Oluwafemi Ayodeji Adebo
Abstract
Fermentation techniques have been used since time immemorial to preserve milk and improve the organoleptic properties of milk and other food products. Amasi is a traditional Southern African fermented dairy product usually made at a household level from unpasteurised milk. It is widely consumed throughout the Southern Africa region and it relies on specific microorganisms for its taste, aroma, consistency and texture. These microorganisms are also responsible for the nutritional and possibly health benefits of amasi. This review provides an overview of the processing, production, microbiota, health beneficial effects and the nutritional constituents of amasi. The paucity of information on the composition and microbiota of amasi, necessitates concerted efforts geared towards research to unearth the benefits, functionality, health promoting properties and microbiota of this popularly consumed product. This will not only improve the understanding of the product, but such information could also assist in improving the process as well as the final product.