Abstract
In African communities, traditional beer drinking remains a unifying factor within its populations both socially, commercially, culturally, politically, in health and nutrition and for some ritual practices. In this research a field survey was carried out to investigate the consumption of corn beer and in particular Nkang in the North-West Region of Cameroon. The tools that were employed to carry out these investigations included face-to-face interviews and the use of properly designed questionnaires. Results from the survey showed that three types of maize-based beverages are drunk in the North-West Region of Cameroon, which are locally called Kwacha (whitish, most viscous and most turbid), Sha-ah (cream white, viscous and turbid) and Nkang (dark brown, least viscous and least turbid) in terms of colour, viscosity and turbidity. The percentage awareness of the existence of these beers from the sampled population gave the following values; 60.9% for Kwacha, 100% for Sha-ah and 89.1% for Nkang. Nonetheless, 54.5% of the 60.9% of those who were aware of the existence of kwacha had at least tasted it. Also 98.2% out of the 100% for Sha-ah and 85.5% out of 89.1% for Nkang had tasted them, too. Nkang was found to be the most preferred to Sha-ah then Kwacha in that order by the consumers since Nkang is very tasteful, least alcoholic, least turbid, least viscous, has the most attractive colour than the others, has a significant impact on the culture of some localities in this region and as well as it is natural and nutritious. However, Nkang as well as the other two has varying organoleptic properties, unsatisfactory conservation and short shelf-life. Hence are consumed within a short period of time from their production. Because of the low alcoholic content of Nkang, the beverage is consumed by both adults (most elderly), children, those who have health problems and it is mostly preferred by some Christians though not frequently seen in the markets. It was equally observed that the little quantity of Nkang found in the markets is of poor quality which keeps dropping everyday thus an indication of its risk becoming extinct. Therefore, if Nkang is clarified and its quality improved, the problems can be solved as even attested by the consumers who say they will buy at even a higher price if clarify. As well as those who want it for their cultural reasons do not want it to face out too.
Highlights
Indigenous fermented products play an important role in the diet of most people in the developing countries [1]
Because of the low alcoholic content of Nkang, the beverage is consumed by both adults, children, those who have health problems and it is mostly preferred by some Christians though not frequently
Results from the survey show that corn beer locally made beer, as well as palm wine and industrially produced beer from barley are consumed in the North-West Region of Cameroon
Summary
Indigenous fermented products play an important role in the diet of most people in the developing countries [1]. Beer differs in its significance, acceptability and importance from culture to culture Other examples of these African traditional beers include; ikigage in Rwanda [8], tchoukoutou in Benin and Togo [9], dolo in Burkina Faso [10], pito or burkutu in Nigeria and Ghana and amgba in Cameroon as well as maize-based beers (generally called corn beer) of various types such as Nkang which are often consumed in the North West Region of Cameroon. Nkang and related locally made alcoholic beverages suffer the same fate To overcome these constraints, some of these African traditional beers have been industrialized by standardizing their production processes, for example Star Lager (Nigerian Beer), Tusker Lager (Kenyan Beer), Castle Lager (from South Africa), Casablanca, (Moroccan Beer) [10].
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