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Title: Production of indigenous alcoholic beverages in a rural village of Cameroon
Authors: Kubo, Ryosuke
Funakawa, Shinya  kyouindb  KAKEN_id
Araki, Shigeru
Kitabatake, Naofumi
Author's alias: 久保, 亮介
Keywords: brewing
alcoholic beverage
food culture
Issue Date: 13-Jan-2014
Publisher: wiley
Journal title: Journal of the Institute of Brewing
Volume: 120
Issue: 2
Start page: 133
End page: 141
Abstract: In this study, the indigenous alcoholic beverages in a rural village of Cameroon were investigated. The technique for producing alcoholic beverages in the village was observed, and the concentrations of ethanol, glucose and lactic acid and the pH values during the course of production were measured using portable devices at the field site. Eight different kinds of alcoholic beverage (palm wine, palm spirits, raffia wine, cassava spirits, maize turbid beer, maize spirits, plantain wine and plantain spirits) were produced and consumed in the village. Of these beverages, palm wine, made from palm sap, was the most important alcoholic beverage in a villager's daily life. In addition, starch-based alcoholic beverages were distilled rather than drunk directly. As germinated maize, which has a relatively low amylase activity, was used as an amylase source in production, starch-based alcoholic beverages might need to be distilled to enhance the ethanol concentration. During the course of production, the pH was reduced using local techniques, which proved to be effective in preventing bacterial contamination.
Rights: This is the peer reviewed version of the following article: Kubo, R., Funakawa, S., Araki, S. and Kitabatake, N. (2014), Production of indigenous alcoholic beverages in a rural village of Cameroon. Jnl Institute Brewing, 120: 133–141, which has been published in final form at
This is not the published version. Please cite only the published version. この論文は出版社版でありません。引用の際には出版社版をご確認ご利用ください。
DOI(Published Version): 10.1002/jib.116
Appears in Collections:Journal Articles

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