Health Benefits of Fura de Nunu



Fura de nunu (fermented milk and millet mix) is a highly nutritious beverage which is a two-in-one product, consisting of cereal, “ Fura made from millet grains and nunu a fermented milk product (with acid taste) similar to yogurt. Depending on the consistency, the product is used as food, refreshing drink and a weaning food for infants. The mixture of fermented milk and cooked spiced millet (fura de nunu) is almost a complete food with milk serving as a source of protein while cooked spiced millet provides energy. The sour taste is known to be particularly suited for quenching thirst and dousing the hot effect of spicy foods. It,however, does not appeal to majority of the people because of the apparent unhygienic conditions in which it is prepared, and its poor shelf life.
Nunu is a delicious and refreshing beverage that evolved empirically some centuries ago by allowing milk to sour at warm temperature . The fermentation occurs spontaneously without starter cultures at ambient temperature. The fermented milk is then churned using a wooden ladle. Fat accumulates as a result of the churning and is removed. Excess whey is drained off to obtain a product with a thick consistency which is the nunu, consumed alone or with fura. Fermented milk contains probiotics which are live microbial food supplements that benefits the health of consumers by maintaining or improving their intestinal microbial balance. Lactic acid bacteria in fermented milk break down lactose into glucose and galactose in the intestine by synthesizing the enzyme lactase. People with lactose intolerance can consume fermented milk product because of its lower lactose content and availability of live probiotics .

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Health Benefits of Fura ( Millet):
Heart Protective Properties:
One type of phytonutrient especially abundant in whole grains including millet are plant lignans, which are converted by friendly flora in our intestines into mammalian lignans, including one called enterolactone that is thought to protect against breast and other hormone-dependent cancers as well as heart disease.
Eating foods high in insoluble fiber, such as millet, can help women avoid gallstones, shows a study published in the American Journal of Gastroenterology. How do foods rich in insoluble fiber help prevent gallstones? Researchers think insoluble fiber not only speeds intestinal transit time (how quickly food moves through the intestines), but reduces the secretion of bile acids (excessive amounts contribute to gallstone formation), increases insulin sensitivity and lowers triglycerides (blood fats). Abundant in all whole grains, insoluble fiber is also found in nuts and the edible skin of fruits and vegetables including tomatoes, cucumbers, many squash, apples, berries, and pears. In addition, beans provide insoluble as well as soluble fiber.
Although oats have been widely publicized for their heart-protective properties, millet is a grain that should also be included on your list of heart-healthy choices because of its status as a good source of magnesium. Magnesium has been shown in studies to reduce the severity of asthma and to reduce the frequency of migraine attacks. Magnesium has also been shown to lower high blood pressure and reduce the risk of heart attack, especially in people with atherosclerosis or diabetic heart disease.
Fermented Milk (Nunu):
‘The cancer and cholesterol lowering properties of traditionally fermented milk are accrued from the probiotic bacteria’ says Dr. Maina.
Alleviation of lactose intolerance:

Lactase is the sugar found in milk and dairy products and is normally processed by the digestive enzyme lactase, which breaks it down into simple sugars. Some people lack or do not have sufficient amounts of lactase to process lactose, which passes in the gut undigested and can cause gastrointestinal disorders, such as cramps, bloating and diarrhea. Yoghurt offers a very important advantage: it allows for the easy digestibility of lactose. The live microorganisms found in yoghurt act on lactose, predigesting it and converting it to a more digestible form. Those who suffer from lactose intolerance are able to consume this fermented milk as a substitute to milk and other dairy products, benefiting from nutrients that they would otherwise lack. Probiotics including L. bulgaricus, S.thermophilus, L.acidophilus help those with this condition.
Help to alleviate diarrhea:

Diarrhea can be caused by viral infections or the infiltration of pathogenic bacteria into the gastrointestinal tract. Yoghurt and fermented milks that contain live culture, notably L.rhamnossus GG, L.reuteri L.acidophilus, L.bulgaricus and B.longum can play a helpful role in restoring the imbalance of micro flora in cases of diarrhea resulting from antibiotic treatment. Probiotics have proven to be beneficial in cases of acute diarrhea in young children (rotavirus diarrhea).
Fortification of the immune system:

The human immune system is the body’s defense mechanism which protects against infections and diseases, 70% of which is located in the gut. Probiotic yoghurt and fermented milks that contain agents such as L.casei have shown to stimulate cellular immunity.
Alleviation of Inflammatory Bowel Disease (IBD):

IBD is an inflammation affecting the small intestine, leading to diseases such as Crohn’s and ulcerative colitis. Pain, vomiting, diarrhea or fever are some of the conditions of IBD. There is no clear understanding of the causes, but it is generally accepted that intestinal bacterial flora contributes to IBD. Research currently shows that probiotics can positively impact and modify the microbiota in the gut and attenuate IBD. L. casei, L. Bulgaricus, L. acidophilus, L. rhamnosus GG are among the probiotics to show positive effects.
Alleviation of Irritable Bowel Syndrome (IBS):

IBS is a gastrointestinal bowel disorder that causes chronic abdominal pain, excessive gas, bloating, constipation and diarrhea. It has been observed that sufferers of irritable bowel syndrome have abnormal gut bacteria and that probiotics could play an important role as a barrier against pathogenic bacteria.
Reduction of allergies:

A number of studies suggest that probiotics could have a beneficial impact on the incidence of skin and food allergies, particularly in children. Generally the probiotics studied are L. rhamnosus GG, L. reuteri, L. acidophilus and B. animalis subsp. lactis BB-12®.
Healthy mouth and better breath:

Bad breath is caused for a number of reasons, including a malodorous compound found in the mouth, hydrogen sulfide. The live bacteria found in yoghurt, Lactobacillus bulgaricus and Streptococcus thermophilus reduce the levels of hydrogen sulfide and other bad compounds on the tongue. Studies have also shown that the live cultures in yoghurt reduced dental plaque and gum disease.
Protein Quality:
The milk proteins of sour milk are partially curdled due to the acidic environment, so they are readily digestable, that means the amino acids in their composition are absorbed well into our bloodstream. This can be called external preliminary digestion, something that doesn’t diminish the biological value of proteins as their amino acid content doesn’t change.
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