Kefir is made from milk using kefir fungus, and fermented baked milk is made from baked milk with yoghurt sourdough. Amasi is also made from milk using other bacterial cultures. Traditionally, the product is fermented in a gourd or in a wineskin. But maheva is prepared from corn flour, which begins to ferment when wheat flour or sourdough with lactobacilli is added.
The analysis showed that milk-based products have more antioxidants, but mahewu is better at inhibiting the enzyme responsible for increasing blood pressure. In kefir and fermented baked milk, the composition of fatty acids was more varied than in amasi. Therefore, from the point of view of healthy nutrition, including for the prevention of atherosclerosis and thrombus formation, kefir and fermented baked milk are more preferable.
But amasi found more branched fatty acids that are beneficial to human health.