Yet whether these efforts consisted of informal discussions of family historyneighbors passing a hot afternoon in the shade, for instance, reminiscing about their grandparents between swallows of homemade mahewu (maize beer) or public debates about clan genealogy, private resumption of sacrificial offerings at ancestral burial grounds or organized revival of communal customs such as the rites of vukanyi season, men's quest for the past differed from women's in several important ways. ❋ Unknown (2005)
· In 1981 the following foods had been produced on an industrial or semiindustrial scale: ogi, garri, palm wine, mahewu, and sorghum ❋ Unknown (1992)
An improved method is now available for producing mahewu under controlled conditions (see Figure 14.5). ❋ Unknown (1984)
This concentrated mahewu can then be adjusted to the normal solids content at the place where it is to be consumed merely by mixing it with the requisite amount of water. ❋ Unknown (1984)
The inoculum consists of a mixture of pure cultures which have been isolated from traditional mahewu and cultures on a coarsely ground whole wheat flour. ❋ Unknown (1984)
Several conventional drying methods can be used for mahewu, but only two of these appear to be practicable for large-scale production, namely, spray drying used for milk, or drum drying used for the drying of mashed potatoes and similar pastes. ❋ Unknown (1984)
It is the major difference in separating ogi and mahewu which are otherwise similar products. ❋ Unknown (1984)
Hesseltine10 describes recent industrial production of mahewu. ❋ Unknown (1984)
The fermented mahewu is mixed with defatted soybean meal, sugar, whey or buttermilk powder and yeast. ❋ Unknown (1984)
As consumed, mahewu contains about 8 to 10 per cent solids and has a pH of about 3.5 with a titrateable acidity of 0.4 to 0.5 per cent (lactic acid). ❋ Unknown (1984)
Because the mahewu has a high degree of acidity it can only be dried in an apparatus made of acid resistant, non-corrodible material. ❋ Unknown (1984)
If the mahewu has to be distributed over long distance, it is advantageous to reduce the water content by preparing a more concentrated form. ❋ Unknown (1984)
Drying in circulating hot air tray driers has the disadvantage that the layer of mahewu must be broken by mechanical means during the process, drying is slow and the mahewu becomes brown even if the temperature is kept at 50 degrees Centigrade. ❋ Unknown (1984)
The traditional, spontaneous mahewu is made by mixing maize meal and water in a ratio of approximately 450 grams maize to 3.8 litres water (8 to 10 per cent solids), boiling until the porridge is cooked ❋ Unknown (1984)
Ordinary double drum driers such as those used for milk powder cannot be used on a highly concentrated mahewu. ❋ Unknown (1984)
No technical problems arise in the spray or the roller drying of mahewu (8 per cent solids) if it is homogeneous. ❋ Unknown (1984)
The capacity of this drier was approximately 2 litres per hour for drying mahewu containing 8 per cent solid. ❋ Unknown (1984)
Mahewu powder prepared from spontaneously soured mahewu has an unsatisfactory flavour and the shelf life of the powder is very limited (two days). ❋ Unknown (1984)
Owing to the high viscosity of concentrated mahewu, 25 per cent solids was the highest concentration which could be dried on the laboratory spray driers. ❋ Unknown (1984)
With a steam pressure of 14 kilograms psi, the capacity of the drum drier for mahewu containing 8 per cent solid is 7 litres per hour. ❋ Unknown (1984)
