AFRIKA FOCUS V o l . 2, N r . 3 - 4 , 1 9 8 6 , p p .

299-324

T R A D I T I O N A L BEERS PROCESSING I N TANZANIA : DEVELOPMENT NEEDS

Bendantunguka

TIISEKWA Agriculture, Technology Tanzania Sciences

Sokoine University o f

D e p a r t m e n t o f Food Science and P.O. Box 3 0 0 6 , M o r o g o r o , P r e s e n t A d r e s s : R.U.G.

Faculty o f Agricultural Microbiology o f 9 0 0 0 GENT Foods

D e p a r t m e n t o f Technology, Chemistry and C o u p u r e Links 653

CURRENT

RESEARCH

INTEREST

: Improvement

of

Traditional

A l c o h o l i c B e v e r a g e s in T a n z a n i a

SUMMARY

A general account beverages sorghum Mtama Tanzania the beer aimed in beers.

of

the is

status

of the traditional with special procedure the used t o

alcoholic focus on of of the this is prepare

Tanzania The beer,

presented a on popular on reports

traditional

(sorghum)

alcoholic personal in the

beverage experience literature on

is d e s c r i b e d . B a s e d himself and The a requiring

author are at

p r o b l e m areas

technological commercially

improvement research Mtama viable

outlined.

case f o r i m m e d i a t e

needs, beer,

developing

argued.

KEYWORDS : M t a m a b e e r , s o r g h u m b e e r , T a n z a n i a n t r a d i t i o n a l alcoholic beverages

beverages

- 300

1.0 INTRODUCTION

There exists a of developing

prejudice countries brewing

that are

many

of the traditional in quality and

foods not

inferior of

worthy of further The t r a d i t i o n a l

development. industry Tanzania r e p r e s e n t i n g a category. they are not by and

l a r g e n u m b e r o f a l c o h o l i c b e v e r a g e s f a l l s in t h i s A l t h o u g h t h e s e f e r m e n t a t i o n s are called b e e r s , really being "beers" opaque in t h e s e n s e o f t h e W e s t e r n other liquids They African or beers, are with semi-solids, high are b e e r s , like m o s t contents,

definition. varying of

These alcohol

characterized solids

and by c o n t a i n i n g

percentages

microorganisms.

acid-fermented

beverages

p r e p a r e d mainly f r o m cereals

t r a d i t i o n a l l y g r o w n in T a n z a n i a ,

n o t a b l y s o r g h u m , millet, and maize. These All the beers the are in both the a f o o d i t e m a n d b e v e r a g e , a n d p l a y an and t r i b a l life o f t h e Tanzanians. are held at weddings, farm held and as a beers and for boys and girls, such are in times, the at as

i m p o r t a n t role over schools of

daily

country, at

beer-drinking-ceremonies activities too, Both In modern

initiations Beer

funerals, means have of

and

communal quarrels. earn

construction entered

works. the

drinks,

often

settling

these villages

commerce.

townships many

people

their

living t h r o u g h selling b e e r

a n d t h e l o c a l g o v e r n m e n t s b e n e f i t f r o m l e v i e s o n b e e r sales. The W e s t e r n a cut-throat type beer produced the in Tanzania of cannot and meet

t h e demand o f even t h e f e w popular consumers price which for majority c a n n o t a f f o r d . Although t h e Tanzanian have b e e n c o n s u m e d scientific "Chibuku" (made the remaining investigation beer, the only to

is s o l d a t population beverages and from beer the beyond

the

traditional their

a g e s , t h e r e has n o t b e e n a n y s e r i o u s establish nature, Apart of

explore t h e possibility f o r f u r t h e r d e v e l o p m e n t . "industrialised" the using imported scale. technology), need to

traditional

production these the

majority

o f t h e s e b e e r s have n o t a d v a n c e d The develop industrial scale, especially

cottage

traditional utilisation

t e c h n o l o g i e s on an

-301

o f s o r g h u m as Lukoo makers existing et. al.,

a staple 1981 ;

food

commodity/beverage workers 1985). of The

base,

has

been much emphasized by several Kayumbo, upon too have called

(Hesseltine, Tanzanian into

1979; policy helping the scale

local

scientists living

peasants improve their standards technologies, especially

by d e v e l o p i n g high

those

requiring 1985).

local i n p u t s ( L u k o o e t . a l . , 1 9 8 1 ; K a y u m b o ,

In view o f t h e s e p e r s p e c t i v e s this p a p e r p r e s e n t s : a. a n a c c o u n t o f t h e m a j o r t r a d i t i o n a l a l c o h o l i c Tanzania b, an o u t l i n e o f a laboratory-scale preparation, a n d analysis beverage, o f "Mtama" beer, a popular traditional sorghum c a n identification of critical areas future. process for beverages of

as a s t a r t i n g p o i n t f o r f u r t h e r a c t i v i t y in t h i s f i e l d , a n d technological d e v e l o p m e n t a l w o r k in t h e n e a r Information discussed in in respect article and of the (both from

traditional brewing g a t h e r e d by personal home-scale the

this

has

been

interviewing of

e x p e r i e n c e d local b r e w e r s b r e w e r s ) in the author Tanzania, himself.

and commercial experience

2.0 THE MAJOR T R A D I T I O N A L ALCOHOLIC. BEVERAGES OF T A N Z A N I A

The

traditional za

alcoholic the called

beverages Western "Mapuya" held known are in in as

of type the high

Tanzania beers.

are to These

collectively "pombe traditional in

r e f e r r e d t o as " p o m b e z a k i e n y e j i " as o p p o s e d kizungu", beers are

Sukumaland, a e s t e e m , while a

typical rural area, where t h e y are t h e urbanised areas t h e y

"Mataputapu"

d i s c r e d i t a b l e name implying "tower b r e e d " . It is not possible to state and in precisely final the exact number on of the

these

b e v e r a g e s in c i r c u l a t i o n a t p r e s e n t . processing to 120 them than given different

Depending

ingredients, names a r e with more

characteristics, tribal Districts, one

several finds at

d i a l e c t s . Also, texture

Administrative

least one typical

beverage

w i t h its d i s t i n c t f l a v o u r /

Geographical

Zones

(and

relevant

regions)

Urban Centres tion Centres. Coastal Belt regions. Sub-Coastal Northern Zone

The

Capital

and

All

Regional

Administra-

Tanga,

Dar-es-Salaam,

Pwam

and

Mtwara

: mainly

Morogoro

region. and part Arusha of the regions. Shinyanga

Zone

: mainly

Kilimanjaro Singida and

Central Zone : Dodoma, and T a b o r a r e g i o n s . Lake Zone : Mara,

Mwanza

and

Kagera main

regions. parts of Tabora and

Western Zone : Kigoma Shinyanga regions. Southern Zone : Ruvuma Zone

and

the

and

Lindi

regions. and Mbeya regions.

South-Western

: Iringa,

Rukwa

T a b l e 1. - T h e Tanzania.

Ma3or

Traditional

Alcoholic

Beverages

of

Name

Symbol

Beverage

Base

Mtama Indimasi Kayoga Impeke Kangala Mbege Mtukulu Komoni Kimpumu Chibuku Kindi Gwagwa Rubisi Ulaka Mnanasi Dengeluwa Te mbo Ulanzi Wanzuki Kabungusi Njimbo

Ma In Ky Im Kl Mb Mk Ko Kp C Kd G R Uk Mn D T Uz W Ks N

Sorghum, Sorghum Sorghum Sorghum Sorghum, Millet, Millet Maize, Millet Sorghum Maize Banana Banana Cashew

maize

bran

maize banana

bran,sugar juice

millet

juice, juice, apple

sorghum sorghum juice

Pineapple Sugar cane

juice sap sap

Coconut Bamboo Honey Tea,

tree sap

Coffee

brews

Honey,

Molasses

Symbols

refer

to

Figure

1.

- 304

attributes alcoholic

in

every

District. of

The

most

popular, in

traditional 1; and

beverages

Tanzania

are

listed

Table

t h e i r g e o g r a p h i c a l d i s t r i b u t i o n i l l u s t r a t e d in F i g . 1 . It are is a p p a r e n t based on to crop, from Table 1 , t h a t most, o f t h e s e particularly cultivation under every sorghum. of this existing beverages This is droughtclimatic

cereals, practically

attributable resistant

the extensive

e n v i r o n m e n t in T a n z a n i a . The distribution is based. of other beverages of the the or crop Gwagwa in rural which the and (banana of areas the Lake Kindt from Urban wine)

c o r r e s p o n d s t o t h e availability beverage beverages Victoria are banana Coastal on popular and Belt Thus, are in confined banana to

upon

Rubisi

regions

west

where

is a s t a p l e . S i m i l a r l y , M b e g e

t h e n o r t h e r n and s o u t h - w e s t e r n Zones w h e r e is found exclusively crop. In on t h e

m a i z e r e s p e c t i v e l y a r e s t a p l e s . Utaka, a w i n e where cashew is a n important

cashew f r u i t j u i c e f e r m e n t a t i o n

C e n t r e s , h o w e v e r , several b e v e r a g e s may b e f o u n d by t h e mixed t r i b a l community.

depending imposed

t h e raw material availability and r e l a t i v e demands

3.0 THE PROCESSING OF T A N Z A N I A N SORGHUM BEVERAGES

3.1 S o m e A s p e c t s o f S o r g h u m

Cultivation

Sorghum a stiff

is c u l t i v a t e d called in

as

the

m a j o r c r o p in s o m e r e g i o n s t h e s t a p l e d i e t in t h e f o r m of has drought which a et. the the

of of

Tanzania, w h e r e it c o n s t i t u t e s porridge as a " b u f f e r " the and crop periods

"ugali". In m o s t o t h e r areas it serves major its p o t e n t i a l , promotional scale, 1977). in al.,

c e r e a l s ( m a i z e , r i c e ) c o u l d n o t e n d u r e . Realising Tanzanian for particularly of government the in the is arid instituted (Mosha on campaign (Extensive aspects the

cultivation o f sorghum on a national regions being conducted

research

agronomic

this c r o p at t h e various Experimental Stations

country.)

- 30 *
e

The p r o d u c t i o n t r e n d o f s o r g h u m FAO is presented 438 in Table r e p o r t e d even higher (1974/75), tons. production and

in

Tanzania for

as p u b l i s h e d b y (1978) metric
1973-1976

2. H o w e v e r , Mosha a n d L o r r i figures 517 ( 7 6 / 7 7 ) t h o u s a n d s o f

sorghum-318

(75/76),

Table 2. Annual Production of Sorghum and Millet in Tanzania, and 1980-1983 ('000 metric tons ; FAO, 1983)

1973

1974

1975

1976

1980

1981

1982

1983

1984

1985

Sorghum Millet

248 171

128 63

180F 120F

245 129

220F 160F

220F 140F

220F 150F

793 206

492 267

724 300

Total

419

191

300

374

380

360

370

999

759

1024

mean for 1974-1976

F = FAO estimate

FAO, 1986

3.2 T h e T r a d i t i o n a l B r e w i n g T e c h n i q u e s

3.2.1 P o s t - h a r v e s t Handling P r a c t i c e s : S o r g h u m is a n annual crop requiring cultivars are five to six months to

mature ; however,

certain

(Serena varieties

and Lulu) have a being popular. grown fully roof knives. kitchen rain. (Fig.4).

s h o r t e r cycle. Several varieties These p o p u l a r structures. ripened the An varieties example in are exhibit of

traditionally grown, with

b r o w n , w h i t e and mixed colour grain

b o t h o p e n and closed panicle 2. W h e n heaps the grain is

a closed panicle s t r u c t u r e harvested in using kitchen

in T a n z a n i a is d e p i c t e d panicles they Traditionally, smoke (Fig. covered a are

Figure

piled

over the kitchen

where they are l e f t 3). W h e n dry with

t o d r y all t h e y e a r a r o u n d b y t h e grass for protection in for this from

t h e y a r e s u f f i c i e n t l y d r y , t h e heaps are a "Kihenge",

A l t e r n a t i v e l y , s o r g h u m panicles may b e s t o r e d s t r u c t u r e specially constructed

purpose

Traditional Figure 2 -

Beers

Processing

in

Africa.

I m m a t u r e s o r g h u m g r o w i n g in t h e f i e l d (Courtesy Department of Crop S c i e n c e , Sokoine University of Agriculture, Morogoro, T a n z a n i a ) .

Traditional Figure

Beers

Processing

in T a n z a n i a .

3 - T r a d i t i o n a l storage and threshing techniques ; : sorghum panicles piled on the roof of a grass thatched house (kitchen) ; %2
:

threshing dry sorghum panicles by beating on the floor with an o a r - s h a p e d wooden baton.

Sy

'**fil'' !(' > j \ tx/jy'

grass roof

thatched

wall (wooden batons plastered with mud or cowdung )

m e t a l s l e e v e s to keep out rats

Traditional Figure

Beers

Processing

in T a n z a n i a . Storage Werner

4 - Diagram of a typical Kihenge for Grain (adapted from a village care Handbook, 1985)

SORGHUM

(to

Dry-Cleaning remove impurities)

Aqueous Wood Ash suspension) Steep liquor (red l i q u i d ) Water Washing Wash Ambient Germination (15-40C)(4-5 days) water Steeping (1 2 - 1 8 hours)

"GREEN"

SORGHUM t Sun-Drying (20-40C)

MALT

(to

S c r e e n i n g and C l e a n i n g remove rootlets & shootlets)

DRY

SORGHUM

MALT

Fig.

: Malting

of

Sorghum

CASSAVA Optional s tarch adjuncts MILLET or MAIZE

(fermented

or

dried)

CLEANED SORGHUM MALT

(gram

or

malt)

(bran

or

grits)

Mixing

Grinding

Flour

BOILING

WATER MTAMA DOUGH

Ambient UMWAMBIRO (starter)

Cooling POTABLE WATER4

Mixing

UMUTOBE

Fermenting 20-30C 24h

at for

Fermenting 20-30C 36 to 48 h

at for

Fermenting 20-30C more

at for

than 48h

UMUBIRA

IHIRA

UMUCHE

Fig.

6.

Traditional

Preparation

of

Mtama

Beer

Occasionally

sorghum

panicles

are

also

heaped

on

wooden

p l a t f o r m s and c o v e r e d w i t h d r y grass. The d r y I f small sorghum panicles are threshed immediately batons before (Fig.3).

use by b e a t i n g t h e m on t h e f l o o r w i t h w o o d e n quantities w o o d e n m o r t a r and pestle.

a r e r e q u i r e d t h e p a n i c l e s a r e p o u n d e d in a

3.2.2. P r e p a r a t i o n o f S o r g h u m Malt : Results and of our survey indicate that the are red and mixed popular sorghum and

varieties o f Sorghum beers of Tanzania,

bicolour,

Moench in

the most

p r e f e r r e d starting material f o r t h e traditional particularly the Lake,

Central

Coastal zones. The m a l t i n g p r o c e s s o u t l i n e d o f sorghum beverages. In t h e in Fig. 5 is c o m m o n t o all t y p e s beer w o o d ash, grains are

malting process f o r Mtama

s o r g h u m g r a i n s a r e s o a k e d in w a t e r w i t h o r w i t h o u t f o r one day b e f o r e being g e r m i n a t e d ; t h e s t e e p e d washed, drained Burundi days. and and o r sisal s a c k i n g s . A s i m i l a r Uganda. length of of a f t e r s t e e p i n g , is a l l o w e d The the sufficiency finally "green" days). give technique to is u s e d which for is

s p r e a d o n and c o v e r e d w i t h p l a n t leaves in T o g o , R w a n d a , within of judge ; 24h 4-6 the that the two to a period to 1985 Germination, radicle starts

continue

used

germination quality sun dried

(Ntirubahamwe, The

Personal is usually

Comm.). Some b r e w e r s p r e f e r t h e d a r k c o l o u r e d s p r o u t s good is malts. of in thin germination complete a f t e r a period malt The f o u r days. A f t e r g e r m i n a t i o n layers on dry (usually o n e o r ground can rubbed The the

d r y m a l t is t h e n pounded

between be stored

f e e t or lightly

using

a w o o d e n m o r t a r and pestle malt use.

remove r o o t l e t s and shootlets.

f o r a period o f up t o f o u r weeks b e f o r e f u r t h e r

3.2.3. P r e p a r a t i o n o f Mtama b e e r : The preparation in Fig. of Mtama beer from is sorghum malt on is a

presented

6. T r a d i t i o n a l l y , m i l l i n g

performed

- 3 1 1 -

grinding Whenever

stone

or

by

pounding are

using

a mortar they

and are

pestle. mixed into a

s t a r c h a d j u n c t s (maize, millet and m o r e cassava) incorporated, and coarsely

frequently

fermented flour. The e a r t h e n probable

t o g e t h e r with t h e sorghum malt

ground

pots

used to

f o r b r e w i n g a r e usually h e a t e d w i t h a "sterilize" by adding them boiling and (fig.7). The Mtama flour with To water to the then is an diluted

intention working to

b e e r d o u g h is p r e p a r e d m i x t u r e and left of to cool water to water activate room

o u t i n t o t h i c k c o n s i s t e n c y . T h e d o u g h is temperature from some called U m u t o h e ( t h e experience brewers from add proportion 1:4). called pots be to

form

a suspension

determined fermentation

usually

a starter

Umwambiro (fig.8) made or near

(dried powder obtained

overfermented fire the may

b a t c h ) t o U m u t o b e . I t is n o w l e f t metalic to the or around the

t o f e r m e n t in e a r t h e n

c o n t a i n e r s as r e q u i r e d . L i g h t fermentation and speed Thus, up

containers

increase the

temperature

process.

F e r m e n t a t i o n can be a r r e s t e d alcohol strength

at several stages d e p e n d i n g on three fermentation Umubira ; a t 36h, Ihira and

required.

stages are distinguishable : a t 24h,

f i n a l l y a f t e r 4 8 h U m u c h e is o b t a i n e d . Stronger (usually 24 of beers (Inturile) or any are produced by adding mixture syrups after period the from 10As a in a

sucrose At

honey) t o t h e f e r m e n t i n g stage can scoops, of the be above

or 36h, and continuing f e r m e n t a t i o n f o r a f u r t h e r 1-3 days. beverage consumed

fermentation

unfiltered

straightaway. strained

Traditionally, calabash

grass used the or

straw ( f o r sucking f o r serving t h e quantity could be is u s u a l l y produced

t h e b r e w i n g p o t ) o r glasses a r e beer(fig.9). When horne-brewed, 100 l i t r e s ( f o r s p e c i a l o c c a s i o n s cottage batch. industry up to 600

family

consumption).

litres

3.3 T h e L a b o r a t o r y - s c a l e p r e p a r a t i o n o f M t a m a Sorghums samples were procured from

beer Region of

Kagera

Traditional Figure

Beers

Processing

in

Africa.

9 -A specially woven sieve used for straining sorghum beer (made from flexible thin sticks and g r a s s ) . ( p h o t o : P. V a n D a m m e )

- 314

Tanzania, and t h e G h e n t samples w e r e c l e a n e d , under controlled

Grain

Terminal, and

Ghent,

Belgium.

The

steeped

in ash s u s p e n s i o n , finally

germinated (0.8mm

conditions,

dry-milled

mesh sieve) t o p r o d u c e t h e s o r g h u m malts. T h e p r o c e d u r e f o l l o w e d in t h e s a m e as t h a t u s e d modifications. p e r f o r m e d using To a preparing t h e b e e r was e s s e n t i a l l y (section 3.2.3.) with few was pitching

traditionally activate

fermentation

traditional starter culture.

Fermentation

was c a r r i e d o u t a t a c o n s t a n t t e m p e r a t u r e o f 30 C. M t a m a b e e r was c h o s e n most representative is t h e m o s t p o p u l a r wide distribution. for laboratory work since it is the

o f t h e d i f f e r e n t s o r g h u m b e e r s . A l s o , is sorghum beverage with a broad country

3 . 3 . 1 . T h e analysis : The analytical result of a typical sample ( a f t e r straining) is

p r e s e n t e d in T a b l e 3.
Table 3. Analytical Parameters of a Laboratory-scale Mtama Beer Sample (Ihira)

Parameter

Result

Reference

Total

solids (%,

w/v) (pycnometer) w/v)

1.75 1.00 5.52

Pearson Pearson Pearson

(1970) (1970) (1970)

Specific gravity

Alcohol content (%,

Acidity (% w/v, as lactic and acetic acids) pH

0.45 3.8

Pearson Pearson

(1970) (1970)

The

sensory

qualities of the

(general beer

appearance, Mtama beer

flavour samples

and were

mouthfeel) conditions consumers).

laboratory evaluation

similar t o I n d i m a s i o r M t a m a (sensory

produced under

traditional

conducted

w i t h 15 T a n z a n i a n temperature

Fermentation at constant elevated

315

resulted result, very well

in r e d u c e d t i m e f o r I h i r a p r o d u c t i o n . T h e particulary with those such the as the pH and specific for South gravity, African reported Also,

analytical compares sorghum 1970) close the and a

b e e r s (Novellie, 1976). African and the beers Sudanese processing textural

reports (Dirar,

on o t h e r 1978)

sorghum-based a

t h e Nigerian B u r u k u t u (Faparus, indicate

Merissa

resemblance t o general general

T a n z a n i a n s o r g h u m b e e r s in t e r m s o f procedure, product appearance Overall, t h e b e e r

characteristics.

offers

p r o m i s i n g s c o p e f o r f u r t h e r s t u d i e s in t h i s f i e l d .

4.0 TECHNOLOGICAL D E V E L O P M E N T OF SORGHUM 8EVERAGES It is apparent that the near-future technological around

development

activity

in t h i s f i e l d s h o u l d b e c e n t e r e d

t h e following critical areas : a. Raw M a t e r i a l Q u a l i t y A s p e c t s b. P r o c e s s O p t i m i z a t i o n a n d d. Economic This an activity alcoholic Aspects be integrated beverage typical in such of manner as to viability o f uniform in the producing quality rural control Aspects c. P r o d u c t Q u a l i t y a n d S h e l f - l i f e should

i n v e s t i g a t e , in t o t a l i t y , t h e c o m m e r c i a l sorghum in a characteristics, Tanzanian

mini-brewery

environment.

4.1 Raw M a t e r i a l Q u a l i t y A s p e c t s

Traditionally reference 1982) that while vary to

the

different depending certain

varieties on

of

sorghum

are

used any ;

indiscriminately identified require the

availibility, brewing unlike malt

without Novellie

their special

b r e w i n g qualities. Thus, important ; of The level attention

(1962

characteristics malt, not by the low, cause to the grain is g e n e r a l y does

barley

diastatic (enzyme)activity a n y d i f f i c u l t y in b r e w i n g . among different season, cultivating (Novellie, and

sorghum

high n i t r o g e n c o n t e n t o f t h e malt v a r i e t i e s , a n d also of

d i a s t a t i c a c t i v i t y was f o u n d influenced of maturity the

1962b).

- 31 6 -

Daiber be having active

(1975) an

established to

that the varietal the tannin on the enzyme

variations the system Unless

could tannins usually

largely

attributed inhibitory mashing

contents,

action

during

for wort production. However, (the red in traditional

treated, for the* most

some h i g h - t a n n i n commercial high-tannin

sorghum cultivars are totally unsuitable practice, and mixed ones) a r e t h e

brewing. varieties

popular f o r brewing sorghum

beverages. of high-tannin of tannins in sorghum foods on is the

Possibilities f o r i m p r o v i n g t h e quality exist. The process of removal/inactivation to as have generally principles, referred

detoxification a deleterious

since effect

these

a t high levels,

m e t a b o l i s m o f h u m a n a n d animal s y s t e m s . The been chemical detoxification reduced of in high-tannin South to a by sorghums ; use 997., had of

succesfully the

accomplished brewing

Africa great

formaldehyde improving areas, in w o o d by the Traditionally, ash

the tannin content quality

thereby extent. in rural

c o m p a r a b l e b r e w i n g q u a l i t y is a c h i e v e d suspension. However, for the argument put steeping but matt, on the in the

e s p e c i a l l y in R w a n d a a n d B u r u n d i , b y s t e e p i n g t h e g r a i n forward ash of beer such (1981) of Magadi traditional is not of In society wood

suspension with

detoxification astringent

development from at.

appealing sensory quality (darkish absence treatment. cultivars reported sorghum their

cream-coloured results et Tanzanian Muindi

taste)

that

investigations and

sorghum

(Lulu, with a

Mbangara locally

Serena)

a 57% r e d u c t i o n in t a n n i n c o n t e n t o n t r e a t m e n t available carbonate mineral, Na^O^.NaHCO^.Z^O).

soda (sodium sesquicarbonate,

4.2 P r o c e s s O p t i m i z a t i o n a n d A uniform quality is venture. raw the The

Control material with for of definite success the would quality in any

characteristics commercial

pre-requisite optimization

processing assure t h e

conditions, and successful process c o n t r o l ,

- 317

eventual m a n u f a c t u r e o f a u n i f o r m p r o d u c t w i t h high quality. Many o f t h e p r a c t i c e s t h a t a r e b l i n d - f o l d e d l y f o l l o w e d traditional sorghum brewing results the of procedure to from our must be a l t o g e t h e r if this be ever industry. For instance, conversion o f into reducing slowly only upgraded mashing the in t h e up given

a commercially viable laboratory results studies in t h e is of

indicate t h a t the traditional 107. o f to sugars. However, Some a

process

t o t a l available sugars part in of out

carbohydrates starch course

unconverted the

converted

fermentable larger is

fermentation.

carbohydrates by and the at of one natural ambient sorghum hundred ferment. challenge

a p p e a r in t h e b e e r a n d in t h e w a s t e a f t e r The t r a d i t i o n a l f e r m e n t a t i o n (mixed) beers This flora Van present In Walt in the of temperatures. der a study and carried

straining.

environment the identified

microbiology over

(1956)

species o f b a c t e r i a

s e v e r a l y e a s t s t r a i n s in t h e

f i n d i n g alone emphasizes t h e m a g n i t u d e o f t h e

e n c o u n t e r e d in t h i s f i e l d .

4.3 P r o d u c t Q u a l i t y a n d S h e l f - l i f e For successful marketing is essential. Lack of of absence o f any f o r m among the tribal a

Aspects product and

consistently high quality of

standardization process

ingredients

c o n t r o l , leading t o v e r y high been studied South of has Africa up to e v e n lead t o (Mirocha been days" to on of brewers basis instance, Peberdy, of may levels 1974),

d a y t o t d a y f l u c t u a t i o n s in p r o d u c t q u a l i t y , has (commercial) ; for and ( N o v e l l i e , 1 9 7 6 ) . This l a c k o f s c i e n t i f i c disastrous et. al., consequences ; Sherwood the 4.6mg/litre o f zearalenone, 1971 in reported Also, the a study of African

an e s t r o g e n i c m y c o t o x i n traditional Zambian beers fusel

"Seven

b e e r based on maize and s o r g h u m South contain human significantly metabolism high are of

(Lovelace and Nyathi, 1977). were (high) of fusel but effects found oils of to alcohols some

traditional levels The difficult certain The

(O'Donovan and Novellie, authorities attribute

1966).

effects

assess,

undesirable of

excessive c o n s u m p t i o n c o n t e n t (Stevens, of sorghum beers

a l c o h o l i c b e v e r a g e s t o t h e f u s e l oil consumption large amounts high iron (Fe)associated with

1960).

has b e e n

- 3 1 8 -

v e r l o a d a m o n g 8lack e t . a l . , 1 9 8 0 ) . This iron absorption from

population seems

of to

S o u t h e r n A f rica (Derman be due t o t h e enhanced the

overload

t h e beer ; t h e mineral source being

brewing materials and t h e utensils used. In addition t o standardizing the p r o d u c t , urgent required t o investigate traditional would beers has are been remain the shelf for a life of the days. der is consumed reported straightaway, few by Van studies and Walt at are The most taste due to by the time, quality

product. Acrid

acceptable

development 2 to 3 days).

A c e t o b a c t e r a c t i v i t y in s t o r e d s o r g h u m b e e r s This o f f - f l a v o u r d e v e l o p m e n t o f t h e suspended turn out to of solids. a The sedimentation might scale of

(storage keeping

preceded

eventually

be t h e limiting f a c t o r f o r scientifically

industrial operations beverage.

processed

alcoholic s o r g h u m

4.4 E c o n o m i c A s p e c t s The b e n e f i t s traditionally on local raw commercially of this n u t r i t i o n a l l y s i g n i f i c a n t ( A u c a m p e t . al., al., 1980) only if of it but is the alcoholic s o r g h u m could to fall be reaped the within beverage means based

1 9 6 1 ; C h e v a s s u s - A g n e s e t . at., 1 9 7 6 ; D e r m a n e t . acceptable materials produced

p e a s a n t s in t h e r u r a l a r e a s . The economic aspects at length in of this v e n t u r e could n o t be discussed could be made. for Effort local the of must be

t h i s initial s t a g e o f s c i e n t i f i c i n v e s t i g a t i o n ; only materials, processing sorghum

one significant observation wherever beverages. In this context, of the possible, in to the

e x p e n d e d t o i d e n t i f y inexpensive alternative substitute brewing aids/additives,

procedure

use

of

Magadi be

Soda and of

for

the in cane for

detoxification alkali Sugar materials. an industry,

tannins Also, the of

should

investigated utilizing the sugar,

p r e f e r e n c e t o t h e expensive molasses, underutilized in place

formaldehyde possibility honey and by-product

conventional Tanzanian

from

refined

- 319

enhancing

the

fermentation

activity

in

the

production

of

I n t u r i l e should be e x p l o r e d .

5.0 CONCLUSION

In

spite

o f their from on

immense the

socio-economic of beers, basis

significance, which yet and have for many to

the be

traditional intrinsically developed nearly

alcoholic sound

beverages Western

Tanzania,

differ

technological

commercial varied, ; "brands"

exploitation. however, sorghum.

These alcoholic beverages are of them are based on

each d i s t r i c t o f t h e c o u n t r y having its own most cereals,

particularly

The s c i e n t i f i c i n v e s t i g a t i o n o f traditional 'starting integrated activity sorghum to sorghum point for beverage, he

Mtama

beer, t h e most to be this a

popular An

seems

promising

technological

development. an

a p p r o a c h s h o u l d b e p e r s u e d in of uniform quality

technological alcoholic on a

explore the feasibility o f producing environment. the scientific

beverage

characteristics

m e d i u m s c a l e in t h e T a n z a n i a n It remains to a challenge for

community

of

Tanzania

develop

these

traditional

alcoholic

beverages

i n t o succesful commercialy viable v e n t u r e s .

ACKNOWLEDGEMENT I am grateful to Mr. Paul of Varodayan, Technology, my colleague at and the the A.

University Ghent,

Department for to his

Chemistry

Microbiology manuscript,

o f Foods, RUG-Faculty o f constructive Service of and the

Agricultural ideas Professor

Sciences, Dr. Ir.

Belgium,

in p r e p a r i n g

Huyghebaert f o r providing facilities f o r Some illustrations Tropische Tiisekwa. acknowledged. For were supplied en I Plantenteelt typing,

the laboratory ; wife he is

work. highly

b y I r . P. V a n D a m m e o f R U G Economie my Mrs. Jasmine

thank

- 320

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