In Kenya, busaa is one of the traditional fermented alcoholic drinks that is common during social occasions. Busaa is a fermented opaque cereal beer fermented using a mixture of maize flour and water to form a stiff dough, and finger millet malt (kimera) which is incubated for three or four days at room temperature. Because busaa is not clarified, it contains residues of the maize and millet as well as microorganisms that develop; it is very rich in nutrients, calories, some protein and B vitamins.
After the fermentation, busaa is consumed immediately due to its short shelf-life or it can be distilled to produce chang’aa (a local spirit).
Fermentation of busaa is carried out by microorganisms present in the maize flour, adjuncts, water, equipment, and environment or introduced by the brewers through handling. The final pH of the busaa is approximately 3.5. Busaa is characterized by an acidic, alcoholic and roasted flavour with a smooth texture.
Alcoholic drinks: Busaa
