“Atol Shuco”, a Traditional Corn-Fermented Salvadorian Beverage
Phytochemical, Microbiological and Nutritional Considerations
Abstract
Corn (Zea mays L.) has been a source of nourishment for inhabitants of Mesoamerica since ancient times. It has been consumed in several forms as an ingredient of various culinary preparations. One of them is “Atol shuco” (name of Nahuatl origin), a traditional corn-fermented hot beverage, typical of El Salvador and neighboring Guatemala and Honduras, with some variations. “Atol shuco” is deeply embedded in Salvadorian culture and has endured for hundreds of years as a source of energy and nutrients for the population. It consists of a fermented preparation of black corn, that after filtering and heating, is added at the time of serving with common black or red beans (Phaseolus vulgaris L.) and a powder or paste preparation of roasted pumpkin (Cucurbita pepo L.) seeds known as “Alguashte”. A hot homemade “Chile” (Capsicum annuum L., var. glabriusculum or Capsicum frutescens L.) sauce may be added if desired. Sugar is sometimes added in some regions. Traditionally, the “Atol shuco” is commonly consumed early in the morning or at the end of the day, on populated streets mainly by workers going to or returning from work. Little is known about the phytochemical or microbiological characterization of “Atol shuco”. However, based on the composition of its ingredients and the known nutritional effect of fermentation on the grain it is believed it provides an important nutritional contribution to consumers
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