Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa: A mini review

Shale, Karabo; Mukamugema, J.; Lues, Rykers; Venter, Pierre

doi:10.5897/ajfs12.134

Cited by 13 publications

(4 citation statements)

References 91 publications

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“…In Rwanda, urugwa banana beer is obtained by peeling, crushing, and squeezing ripe bananas into a juice that is diluted with water in a desired proportion. The diluted juice is added with ground roasted sorghum grains, and the mixture is left to ferment spontaneously for 2–4 days in a hot pit covered with banana leaves (Shale et al., 2014). Beer is pasteurized and bottled to extend its shelf life for commercial production chains.…”

Section: African Fermented Foods Rich In B‐vitamins and Processing Pr...mentioning

confidence: 99%

B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review

Padonou,

Houngbédji,

Hounhouigan

et al. 2023

Journal of Food Science

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Micronutrient deficiency still occurs in sub‐Saharan Africa (SSA) despite the availability of several food resources, particularly fermented foods and vegetables, with high nutritional potential. Fermentation enhances the quality of food in several aspects. Organoleptically, certain taste, aroma, and textures are developed. Health and safety are improved by inhibiting the growth of several foodborne pathogens and removing harmful toxic compounds. Furthermore, nutrition is enhanced by improving micronutrient contents and bioavailability from the food, especially vitamin B content. However, during processing and before final consumption, many fermented foods are heat treated (drying, pasteurization, cooking, etc.) to make the food digestible and safe for consumption. Heat treatment improves the bioavailability of B‐vitamins in some foods. In other foods, heating decreases the nutritional value because some B‐vitamins are degraded. In SSA, cooked starchy foods are often associated with vegetables in household meals. This paper reviews studies that have focused fermented starchy foods and vegetable foods in SSA with the potential to provide B‐vitamins to consumers. The review also describes the process of the preparation of these foods for final consumption, and techniques that can prevent or lessen B‐vitamin loss, or enrich B‐vitamins prior to consumption.

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Section: African Fermented Foods Rich In B‐vitamins and Processing Pr...mentioning

confidence: 99%

B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review

Padonou,

Houngbédji,

Hounhouigan

et al. 2023

Journal of Food Science

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show abstract

“…However, due to problems of poor processing technologies, use of untreated water, wild yeast, unhygienic handling activities and poor personal hygiene (Shanel & Matemu, 2015) BBAB and urwagwa products are still contaminated by pathogens (e.g. E. coli, Staphylococcus aureus, and total coliforms) (Shale, Mukamugema, Lues, & Venter, 2014) and Bacillus cereus (S. Kim, N. Kim, Lee, Hwang, & Rhee, 2014). The microbial contamination may lead to unsafe products, illness, mortality and limit the products on local, regional and international markets, lower market value, reduced employment and livelihood, negative impact on non-food sectors (such as tourism) (Food and Agriculture Organization [FAO], 2017).…”

Section: Introductionmentioning

confidence: 99%

“…These tools can differentiate the actual performance of food safety activities based on the assumption of implemented minimum standard requirements (Jacxsens et al, 2011;Luning et al, 2011b). Furthermore, several studies have conducted on traditional banana beer processing techniques (Shale, Mukamugema, Lues, & Venter, 2012), microorganisms and mycotoxins associated with traditional banana alcoholic beverages (S. Kim et al, 2014;Ikalafeng, 2008;Lues et al, 2011;Bullerman & Bianchini, 2007;Shale, Mukamugema, Lues, & Venter, 2012;Shale et al, 2014;Shanel & Matemu, 2015). Nevertheless, there is no study conducted on safety performance in the traditional banana beverages sector on the adoptions and implementations of food safety and quality standards based on food safety diagnostic tools.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Safety Performance in Banana Alcoholic Beverage Processing Factories in Rwanda

Irakiza¹,

Viateur²,

Kamana³

et al. 2021

JFR

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Although the Rwandan competent authorities are putting effort to improve the safety of traditional banana alcoholic beverages, safety problems still exist. This study aimed to apply customized diagnostic tool to gain an insight into the performance of food safety in traditional banana alcoholic beverage factories as an evidence based to support the selection of suitable interventions for improvement to assure sustainability and meet growing market of traditional banana alcoholic beverages. Literature search was used to identify context factors, quality assurance and control activities that can influence safety of banana alcoholic beverage products and validated by processors through interview and participant observation. The data were collected in eleven factories located in Kigali city and four provinces of Rwanda using an assessment tool. Data analysis was performed using Microsoft Office Excel. All factories have shown to operate in relatively high risk context (score 2-3), most of control activities were at basic level (score 1), whereas assurance activities were at relatively average level (score 1-2) which resulted into poor food safety performance (score 1). This shows that, the modern food safety practices can’t be applied in traditional food processing factories due to traditional methods and equipment, low level of science-based knowledge related to processing technology, food safety and hygiene. Therefore, there is a need to design modern equipment that are easy to clean and disinfect to replace traditional ones, to train technical staff on processing technology, safety and hygiene, and to change behaviors towards making decisions based on scientific knowledge.

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“…Alcoholic beverages are among the leading drinks in many African communities in terms of consumption (Shale, Mukamugema, Lues, & Venter, 2014). Due to their high consumption levels, these beverages have vitalized both traditional and industrial production.…”

Section: Introductionmentioning

confidence: 99%

Effects of Varying Grilled Sorghum Content on the Quality Parameters of Urwagwa, a Traditional Rwandese Banana-based Alcoholic Beverage

Emmanuel¹,

Imathiu²,

Bikoro³

2018

JFR

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An alcoholic beverage called Urwagwa is a common and popular traditional Rwandese drink that is produced from banana juice supplemented with coarsely ground grilled sorghum. Due to limited information on how different sorghum concentration affected the physico-chemical characteristics of this traditional beverage, a study was carried out to investigate how varying this ingredient influenced the quality of the final product. Different levels of grilled coarsely ground sorghum (0%, 2%, 5%, 7%, 10% and 15%) were mixed with banana juice and natural fermentation allowed to take place in six separate fermenters for six days at room temperature (25°C). Four parameters; ethanol content, total soluble solids, pH and titratable acidity were monitored after every 24 hours for 144 hours. Results obtained at the end of fermentation indicated that the ethanol content in all fermenters ranged from 10-12% v/v, total soluble solids 8.1-9.7°Brix, pH 4.0-4.7 and titratable acidity 0.6-0.9%. The highest fermentation rate was observed in fermenters containing ground grilled sorghum compared to the control (0% sorghum added).The highest total soluble solid at the completion of fermentation was found in banana beverage with zero percent of sorghum while the highest pH was generally found in fermenters with sorghum combinations. High titratable acidity was observed in fermenter with zero percent of sorghum. The concentration of 5% of ground grilled sorghum was found to result to the most desirable alcoholic banana beverage as it gave the highest yield of ethanol content and other biochemical parameters, as well as a more desirable flavor. Based on these findings, it could be recommended that the traditional Urwagwa brewers adopt the 5% of sorghum content in the production process in order to obtain a better quality and more acceptable alcoholic beverage.

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Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa: A mini review

Cited by 13 publications

References 91 publications

B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review

B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review

Assessment of Safety Performance in Banana Alcoholic Beverage Processing Factories in Rwanda

Effects of Varying Grilled Sorghum Content on the Quality Parameters of Urwagwa, a Traditional Rwandese Banana-based Alcoholic Beverage

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