Production of indigenous alcoholic beverages in a rural village of Tanzania

Abstract

In this study, the production techniques of indigenous alcoholic beverages in a rural village in Tanzania were investigated. In the village, three different kinds of alcoholic beverages were produced: a maize turbid beer (komoni), a straw beer (kimpumu) and a hybrid straw beer (kiambule). In the course of the production of these three alcoholic beverages, two different kinds of porridge, a fermented porridge (nyambo) as a source of yeasts and a sweet porridge (kikonde) as a source of saccharides, were produced. These porridges were mixed at the end of the production process. The pH value of fermented porridge was kept below 4 during its preparation. This was effective in preventing contamination of the porridge by harmful bacteria and in stabilizing the growth of the yeasts. Sweet porridge was heated in the range of 50-70°C and this enhanced the saccharification of the starch in the raw materials. The starting materials of these alcoholic beverages were finger millet and maize. Germinated finger millet, which has a high amylase activity compared with other cereals, was used as an amylase source in each of the alcoholic beverage production processes. Various techniques to enhance and stabilize the quality of the indigenous alcoholic beverages are described.

Brewing Technique of Mbege, a Banana Beer Produced in Northeastern Tanzania

“…A similar brewing technique involving a mixture of two different types of porridge was also reported in southern Tanzania [14]. In that region, germinated finger millet is also used as an amylase source, and the brewing technique to control the temperature of the mixture during saccharification exists [14]. The results of this study showed that there were many brewing techniques shared between northeastern and southern Tanzania.…”

“…After 48 h of the fermentation, its ethanol concentration reached 4.0%, and its Brix value dropped to 6.0. A similar brewing technique involving a mixture of two different types of porridge was also reported in southern Tanzania [14]. In that region, germinated finger millet is also used as an amylase source, and the brewing technique to control the temperature of the mixture during saccharification exists [14].…”

“…Therefore, in mso preparation, the effectiveness of saccharification was maximized by keeping the temperature of the mixture in the range of 50-70˝C. The same brewing technique was also observed in southern Tanzania [14]. Finally, the cooked mixture was transferred into several containers to let it cool.…”

Innovations in Alcoholic Beverage Production

“…This surge in the English literature describes in detail the production of unique alcoholic beverages. Examples include advances in the production of innovative strains for sake production (Soejima et al 2012); the examination of ancient sake production techniques in Japan (Teramoto et al 2000); the rise in publications on studies of the indigenous flora in mud pit fermentations from China (Luo et al 2014;Huang et al 2014); and alcoholic products produced in Africa using traditional local ways (Kubo 2014 andKubo et al 2014). Many of these processes are all now being documented in detail in English in publications such as the 'Journal of the Institute of Brewing' published by the Institute of Brewing and Distilling.…”

The reason for the preferential use of finger millet (Eleusine coracana) in eastern African brewing

“…Finally, an alcoholic beverage named mbege is produced with banana juice and finger millet in northern Tanzania . In addition to these alcoholic beverages, the author previously discovered an alcoholic beverage, named kimpumu , which was produced from finger millet in southern Tanzania . Taken together, the above facts show that finger millet is widely used for brewing in Eastern Africa.…”