Overview

Merissa is a traditional fermented sorghum-based beverage widely consumed in Sudan. It is produced through spontaneous fermentation and is characterised by mild acidity and low alcohol content.

Raw Materials

  • Sorghum grains (Sorghum bicolor)
  • Water

Fermentation Process

Sorghum grains are soaked, malted, and milled into flour. The flour is mixed with water and allowed to ferment naturally for 2–4 days at ambient temperature. During fermentation, indigenous microorganisms convert sugars into organic acids and ethanol.

Microbial Ecology

Fermentation is dominated by:

  • Lactobacillus spp.
  • Saccharomyces spp.

Lactic acid bacteria contribute to acidification, while yeasts are responsible for alcoholic fermentation.

Functional and Nutritional Aspects

  • Improved digestibility of sorghum carbohydrates
  • Development of mild acidity
  • Production of low levels of ethanol

Cultural Significance

Merissa is traditionally consumed as a beverage in Sudanese communities and plays an important role in social and cultural practices.

References

  1. Dirar, H. A. (1993). The Indigenous Fermented Foods of the Sudan. CAB International.
  2. Steinkraus, K. H. (1996). Handbook of Indigenous Fermented Foods. Marcel Dekker.
  3. Tamang, J. P. (2010). Fermented Foods and Beverages of the World. CRC Press.