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1 Traditional Alcoholic Beverages in Africa By Takefumi Yoneya and Taku Miyamoto Laboratory of Food Science and Technology, University of Shizuoka, Hamamatsu College, Hamamatsu-shi, Laboratory of Animal Products Technology, Faculty of Agriculture, Okayama University, Okayama-shi, Abstract There are many kinds of traditionally fermented alcoholic beverages which were made from the cereal or sugary plant sap predominant in the area of Africa. They are different from most European beers in that contain a mixture of acids and alcohols. The fermentation often involves yeast and lactic acid bacteria. Consequently they are more nutritious in that they contain more vitamins and other essential growth factors. Furthermore, the combination of acid and ethanol gives double protection, because food spoilage and disease-producing microorganisms cannot generally develop in either an acidic or an alcoholic environment. African alcoholic beverages are classified into three groups of 1 from sugary substrates, 2 from starchy substrates and 3 distillated products from 1 or 2. This paper described the method of brewing each of them and their microbial flora and some other nutritional significance.,

2 1 Steinkraus 1 Wood 2 Muratina Kenya, Tej Ethiopia, Duma Sudan Agadagidi Nigeria, Urwaga Kenya, Mwenge Uganda, Nsafufuo doka yabra Ghana, Emu Nigeria, Mnagi Kenya, Dakkai sherbote nabit Sudan, Cacao wine Nigeria Kaffir South Africa, Busaa East Africa, Merissa Sudan, Malawa Uganda, Pito Nigeria, Bouza Egypt, Sheketeh Nigeria, Talla Ethiopia, Mbege Tanzania, Burukutu Nigeria, Munkoyo Zambia, Zambian opaque maize beer Zambia, Ikigage Rwanda Chang'aa Kenya, Ogogoro Nigeria 1 B B 1 B 2 1 Toddys, Palm wine emu ogogoro nsafufuodoka yabra 1

3 Alstonia boonei Saccoglottis gabonensis 24 ogogoro Zymomonas, Micrococcus spp. 4 Leuconostoc Lactobacillus sp. S. cerevisiae Acetobacter sp., Schizosaccharomyces pombe, Pichia sp., Candida mycoderma, Aspergillus, Mucor, Rhizopus sp. 5 Nyako 6 S. cerevisiae, S. chevalieri, C. edax, C. valida, C. tropicalis, C. krusei, Pichia membranaefaciens, Geotrichum candidum, Lactobacillus plantarum, Leuconostoc mesenteroides, Micrococcus sp. H 2 S ph v/v Date wine dakkai, sherbote, nabit 3 dakkai sherbote nabit sherbote 15 50g nabit 15 50g

4 2 3 sherbote nabit 2 sherbote nabit 14Brix dakkai sherbote Torulopsis, nabit Saccharomyces, dakkai Candida Saccharomyces Acetobacter, Gluconobacter, Leuconostoc 3 Lactobacillus sherbote dakkai dakkai Bacillus Klebsiella Urwaga urwaga mwenge 70 cm 70 cm urwaga

muratina 2 3 30 35 CO2 muratina 4 muratina

5 12 24 urwaga 9 ph Muratina muratina muratina CO2 muratina 4 muratina muratina 1. muratina CO2 ph v/v Lactobacillus casei 11

5 Tej tej 2 tej 2 5 tej tej tej 1 2 1 5 v/v 80 13 27 7 14 Desta 12

73v/v Rhamnus tsaddo 5 6 13 tej Saccharomyces Saccharomyces 2.

6 5 Tej tej 2 tej 2 5 tej tej tej v/v Desta 12 tej v/v Rhamnus tsaddo tej Saccharomyces Saccharomyces 2. tej tej 14 6 Duma duma duma iyal-duma duma 2 6 mm duma duma duma duma Saccharomyces cerevisiae Schizosaccharomyces 50pH duma

7 Agadagidi agadagidi agadagidi 1 Kaffir beer kaffir kaffir g kaffir ,

8 ph Saccharomyces cerevisiae kaffir 10% ph kaffir ph ph kaffir 7-2 kaffir kaffir 21 2 Bouza bouza 22, bouza 24

9 ph ph v/v Pito pito bouza 8 bouza pito pito pito pito Leuconostoc sp., Lactobacillus sp., Saccharomyces sp., Candida sp., C. candidum ph Lactobacillus Leuconostoc 9 pito pito Saccharomyces pito kaffir pito B 1 4 Talla Tella talla

10 amhara talla gurage talla oroma galla talla talla talla talla 3 25 talla 10 talla 5 Busaa busaa chekwe marwe 2 bulrush busaa busaa mbare busaa 3 4

busaa 2 3 4 ph 5.8 6.0 ph3.7 ph 3.5 0.5 1.0 2 5 v/v 26 busaa Lactobacillus brevis, L. salivarius var. salicinius, L.

viridescens, L. plantarum, Pediococcus damnosus, P. parvulus Candida krusei, S. cerevisiae 26 busaa 10.2 7.

11 busaa ph ph3.7 ph v/v 26 busaa Lactobacillus brevis, L. salivarius var. salicinius, L. plantarum, 11 busaa L.casei var. rhamnosus, L. buchneri Saccharomyces cerevisiae Lactobacillus helveticus, L. salivarius, L. brevis, L. viridescens, L. plantarum, Pediococcus damnosus, P. parvulus Candida krusei, S. cerevisiae 26 busaa g 75g 1 busaa 6 Merissa merissa 3 ajin ajeen 1 / busaa ajin surij soorij surij surij ajin surij deboba surij 2 1 / 3 futtara naya 3 futtara najida 2 futtara 5

12 deboba futtara deboba merissa futtara 7 merissa dagga futtara ajin ajeen 6 merissa 3 ajin surij soorij ph 4.0 surij deboba deboba dagga merissa merissa Dirar 8 merissa bouza talla busaa 12 merissa 7 Mbege mbege 9 mbege 4 5 ph B 13 mbege

13 urwaga 8 Ikigage ikigage urwaga urgawa urwaga 14 ikigage mbege 14 ikigage B 9 9 Lovelace

14 Lovelace v/v Lovelace & Nyathi Munkoyo munkoyo w/v munkoyo munkoyo Rhynchosia venulosa munkoyo 16 munkoyo 1 munkoyo munkoyo munkoyo Kg munkoyo 2 munkoyo 29 munkoyo 11 Burukutu burukutu Sorghum bicolor 30

15 6 cm gari 2 gari burukutu Saccharomyces cerevisiae S. chavelieri Lactobacillus spp. Leuconostoc mesenteroides burukutu gari 17 burukutu 31 chang'aa changaa ogogoro 2 chang'aa busaa ogogoro akpeteshi

16 1 K. H. Steinkraus : Handbook of Indigenous Fermented Foods, Marcel Dekker, Inc., New York B.J.B. Wood : Microbiology of Fermented Foods, vol. 2, Elsevir Applied Science Publishers LTD, London O. Bassir : West African Journal of Biological and Applied Chemistry, 6, N. Okafor : Symposium Proceedings Nigr. Soc. Microbiol., 1, S. I. Faparusi : Symposium on Indigenous Fermented Foods, Bangkok, Thailand K. O. Nyako : ibid., W. Van Pee and J. G. Swings : East Africa Agr. Forestry J., 36 3, H. Dirar : The Indigenous Fermented Foods of the Sudan, CAB International, Oxon, U. K K. M. Harkishor : Symposium on Indigenous Fermented Foods, Bangkok, Thailand pp T. Miyamotro et al. : Jpn. J. Zootech. Sci., 57, B. Desta : Ethiopian Med. J., 15, B. S. Platt : Proc. Nutr. Soc., 14, S. Vogel and A. Gobezie : Symposium on Indigenous Fermented Foods, Bangkok, Thailand A. Sanni : MSc dissertation, Dept. of Botany, Univ. of Ibadam, Nigeria A.O. Ketiku and M.M. Scott - Emuakpor : Food Nutr. Afr., 14, H. M. Schwartz : J. Sci. Food Agric., 7, L. Novellie : Wallerstein Lab. Comn., 31, C. W. Hesseltine : J. Am. Oil Chem. Soc., 56, M. C. Aucamp et al. : J. Sci. Food Agric., 12,

17 21 B. S. Platt : Food Technol., 18, S. R. Morcos : Symposium on Indigenous Fermented Foods, Bangkok, Thailand S. R. Morcos et al. : J. Sci. Food Agric., 24, J. A. Ekundayo : Symposium on Indigenous Fermented Foods, Bangkok, Thailand S. Vogel and A. Gobezie : ibid M. J. R. Nout : Chem. Mikrobiol. Technol. Lebensm., 6, M. J. R. Nout : ibid., 11, C. E. A. Lovelace : Symposium on Indigenous Fermented Foods, Bangkok, Thailand C. E. A. Lovelace and C.B. Nyathi : J. Sci. Food Agric., 28, S. I. Faparusi et al. : Z. Allg. Mikrobiologie, 13, O. Odeyemi : Symposium on Indigenous Fermented Foods, Bangkok, Thailand

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main.dvi FORMATH Vol. 8 (2009): 63 91 63 FAO, The Reporting Status of FAO Statistics on the Forest Resources and Forest Products Oka, Hiroyasu : : Abstract:,,, FAO (2005 ) (2006 ). FRA2005 7, 9. 99%,, FAO. 3/4,.,