The trachana (frumenty) is pasta made from flour and milk and has granular and irregular shape. The granules have a diameter of about 3.2 mm. It exists in several varieties: sour and sweet, thick and fine. Sour frumenty is fermented with yogurt.

The frumenty is cooked like soup with plenty of water or thicker. The cooking time of frumenty is usually small, about 15-20 minutes. Sometimes is cooked with tomato.

In preparing the trachana, the last step is drying. To do this trachanas is stretched so as to have the maximum possible area. This process, the spreading of frumenty, has remained as a popular expression that refers to someone who is slow in an  characteristic way.

The frumenty is one of the most traditional and tasty foods feeding for many years the Greeks. Today we will find special ways to cook the frumenty and become even tastier than it already is.

Sweet frumenty (trachanas) is a good source of manganese. Manganese is a mineral necessary in the human body in very small amounts. It is a component of the enzyme manganese super oxide dismutase which seeks out free radicals in the body and neutralizes them. It is also important for the normal functioning of the brain and proper activity of the nervous system. Manganese deficiency causes high blood pressure, muscular contraction, bone malformation, poor eyesight, hearing trouble, severe memory loss, shivers and tremors.

Protein  1.8 g   3.6%DRI
Carbohydrates  11 g   3.7%DRI
Fat-total  2.2 g   
Dietary fiber  1.5 g   6.2%DRI
Calories 68    20%DRI
Folates  5.5 mcg   1.4%DRI
Niacin 0.58 mg   2.9%DRI
Pantothenic acid 0.29 mg  2.9%DRI
Vitamin C  0.29 mg  0.49%DRI
Vitamin D 1.5 IU   0.4%DRI
Vitamin A 63.6 IU   1.3%DRI
Retinol  16.6 mcg
Sodium  9.2 mg   0.4%DRI
Potassium 78.1 mg  2.2%DRI
Calcium 25.7 mg   2.6%DRI
Iron 0.58 mg   3.2%DRI
Magnesium 13.7 mg  3.4%DRI
Manganese 0.29 mg   14.6%DRI
Phosphorus 65.9 mg   6.6%DRI
Selenium 0.29 mcg   0.42%DRI
Zinc 0.58 mg   3.9%DRI

Microbiological Analysis
Aerobic Total Plate Count (PCA-agar): 3.7 x 103 cfu/g
Anaerobic Total Plate Count (Brewer’s anaerobic agar): 2.1 x 103 cfu.g
Yeasts and Molds (PDA): 1.1 x 102 cfu/g
Lactic acid bacteria (MRS agar): 9.6 x 103 cfu/g
Gram- , Lactose fermenters (Mc Conkey agar): 1.9 x 102 cfu/g
Gram- , Lactose non fermenters (Mc Conkey agar): <101 cfu/g
E. coli (Eosin Methylene blue agar): <101 cfu/g
Micrococcaceae (Mannitol salt agar): 1.6 x 103 cfu/g
S. aureus (Baird-Parker agar): <101 cfu/g
L. monocytogenes (Ottaviani and Agosti Listeria agar): <101 cfu/g
Salmonella (Rappaport-Vassiliadis, Salmonella-Shigella agar, TSI slant): <101 cfu/g