A Survey of the Production and Consumption of Traditional Alcoholic Beverages in Uganda

Mwesigye, Patrick K.; Okurut, Tom

doi:10.1016/0032-9592(94)00033-6

Cited by 38 publications

(30 citation statements)

References 20 publications

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“…The banana beverage is common in Rwanda (urwagwa) [42], DR Congo (kasiksi), Burundi (isongo) [116], Uganda (tonto) [127], Tanzania (mbege) [128] and Kenya (urwaga) [127] where it is known by other local names. There have been reports of urwagwa having an alcoholic content ranging from 7% to 18.1% (v/v) [34,84].…”

Section: Urwagwamentioning

confidence: 99%

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Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

2018

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Abstract:Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is deeply rooted in the society. Although a multitude of traditional alcoholic beverages from cereal substrates are well researched and documented, their non-cereal based counterparts, mostly produced from indigenous, inexpensive substrates, remain less well studied. In addition, reports of health problems associated with non-cereal based alcoholic beverages produced from spontaneous fermentation are a major cause of concern. This review aims to highlight the microbiological and chemical profiles of these non-cereal based alcoholic beverages with a focus on the Sub-Saharan region. Here, we underscore the importance of the microbial repertoire and the substrates thereof in attaining aromatic complexity and a characteristic taste in these beverages. These aspects are an important starting point towards the potential commercialization of these complex aromatic non-cereal based traditional beverages.

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Section: Urwagwamentioning

confidence: 99%

“…Kachasu has been reported to be similar to waragi of Uganda and chang'aa of Kenya [5,127]. It is usually brewed using maize meal but bulrush or finger millet meal, various fruits such as masau (Ziziphusmauritiana), Adansoniadigitata, Tamarindusindica [37,133] and banana peels may be used as alternative sources of carbohydrates [5].…”

Section: Kachasumentioning

confidence: 99%

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

2018

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“…Coarse cereals-singly or in combination of two or more have been used to produce various kinds of beers. The African brews ajon made from finger millet, omuramba from sorghum and kweete from maize and millet (Mwesigye and Okurut 1995) are few examples. Sweet sorghum (Sorghum bicolor) is the only crop that provides grain and stem that can be used for sugar, alcohol, syrup, jaggery, fodder, fuel, bedding, roofing, fencing, paper and chewing.…”

Section: Potiential Uses Of Coarse Cereals In Other Industriesmentioning

confidence: 99%

Significance of coarse cereals in health and nutrition: a review

et al. 2012

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This review assesses the nutritional attributes of coarse cereals and also their utilization as food and as formulated foods. These cereals are laden with phytochemicals including phenolic acids, tannins, anthocyanins, phytosterols, avenenathramides and policosanols. They possess high antioxidant properties in vitro than staple cereals and fruits by different purported pathways. There are also some anti-nutritional factors that may be reduced by certain processing treatments. Several epidemiological studies show that these cereals are helpful in reducing several kinds of chronic diseases like cancers, cardiovascular diseases, type II diabetes and various gastrointestinal disorders. Being coarse in nature, they cannot replace our staple cereals, but can be used in different proportions with rice and wheat to formulate various nutritional products. They can be used to make porridges, biscuits, cakes, cookies, tortillas, bread, probiotic drinks, ladoo, ghatta, flakes and several fermented foods. The coarse cereals also have good potential in manufacturing bioethanol, paper, oil and biofilms.

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“…Brewing alcohol can also be risky because it offers favourable conditions for the growth of fungus which produce aflatoxins. Millet, sorghum and maize are commonly used for alcohol production and the brews are a result of mixed-culture fermentation, a process which continues up to the point of consumption [21].…”

Section: Introductionmentioning

confidence: 99%

Complex agricultural livelihoods and aflatoxin exposure in rural Uganda

Agol¹

2017

AJFAND

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Aflatoxins are secondary metabolites produced by Aspergillus flavus and A. parasiticus species of fungi. They are highly toxic and have been designated by the International Agency for Research on Cancer (IARC) as human carcinogens (Class 1: definitely carcinogenic to humans). High levels of exposure can cause acute hepatic necrosis and death while chronic exposure can cause carcinoma of the liver and possibly also growth impairment in children and compromised immunity. Contamination of crops most often occurs during harvest and storage, when damp, warm conditions allow the fungi to proliferate. Possible barriers to effective local interventions to reduce exposure were explored, by examining agricultural livelihoods and patterns of household food consumption within a population cohort in rural south west Uganda. Previous work in this cohort and elsewhere in Uganda showed that aflatoxin exposure was ubiquitous and that there are multiple sources of exposure. Data on agricultural practices were collected through a survey of 200 households; 22 of those were randomly selected for in-depth interviews. While crops such as maize, cassava, beans and groundnuts -all potential sources of aflatoxin -are grown, stored and consumed locally, the sale of home-grown foods, unfavourable climate, pests and diseases and limited labour, all facilitate food scarcities and subsequent insecurities leading to purchase of poorly stored foods which may also contain aflatoxins. Processed foods are easily accessible by many households, from the numerous trading centres established within villages. This paper gives background information on heterogeneity of household diets and seasonal trends in food consumption in rural Uganda and by so doing, identifies potential risk factors for aflatoxin contamination in the study area. Risks of aflatoxin contamination are multifaceted and this complexity makes it challenging to design and implement risk control measures and advocacy strategies. The argument of the paper is that the complexity of agricultural livelihoods and patterns of household food consumption in rural Uganda may mitigate the impact of simple, local interventions to reduce aflatoxin exposure. Therefore, intervention approaches need to take into account this complexity in order to minimize risk factors, especially amongst poor populations in rural areas.

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A Survey of the Production and Consumption of Traditional Alcoholic Beverages in Uganda

Cited by 38 publications

References 20 publications

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

Significance of coarse cereals in health and nutrition: a review

Complex agricultural livelihoods and aflatoxin exposure in rural Uganda

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