The Under-Exploited Indigenous Alcoholic Beverages of Tanzania: Production,Consumption and Quality of the Undocumented "Denge

Abstract

In Africa, there are numerous traditional alcoholic beverages. Unavailability of literature on these beverages, particularly regarding their production, consumption and quality is a major constraint against industrial production. The rising prices of conventional alcoholic beverages call for more studies on these beverages. "Denge", one such beverage, was studied and analyzed in terms of total soluble solids, specific gravity, pH and titratable acidity changes during fermentation. Results showed that Kigelia africana and Aloe pluridens were used to prepare fermenting agents for subsequent production of "denge", acting primarily as a reservoir of micro-organisms for this fermentation. Slime formation in the raw cane juice was a common problem. Optimum time for heat sterilisation of the juice, a possible method to be used by ordinary households need to be established. Types and numbers of microorganisms in the fermentation need identification. Types and levels of residual toxicants from K. africana and A. pluridens in the wine need to be documented. The specific gravity, total soluble solids, pH and tritratable acidity studies have displayed the perishability of "denge" during storage. More shelflife studies are recommended.