Traditional Manufacturing and Characterisation of “Kargasok”, an Indigenous Tea Made in the Far North Region, Cameroon

Abstract

“Kargasok” is an artisanal drink with a tangy, slightly sparkling flavour obtained by fermenting sweet tea (green or black tea). This drink is highly prized for its therapeutic properties and a means of subsistence to the producers but its production and quality is unknown. A study was then undertaken to highlight the manufacturing process and to characterise the quality of “Kargasok” tea. A field survey was conducted in three divisions of the Far north region (Diamaré, Mayo dany and Mayo kani). Fifty-four (54) samples of “Kargasok” were randomly sampled and the sensory, physicochemical, phytochemical and microbiological profiles were assessed using referenced methods. The production “Kargasok” is rudimentary with two main steps, decoction or infusion and aerobic fermentation. “Kargasok” tea had varying physicochemical properties, a total acidity of 5.76gL-1-6.11gL-1, a total sugar content ranging from 2.82 gL-1 to 3.14 gL-1, an average electrical conductivity of 669 µscm-1 and pH of 3.41. The tea is rich with bioactive components and was highly appreciation. Unfortunately, the hygienic quality is unsatisfactory. However, the panellists qualified the tea as orange-brown or brown in colour, tart and more fluid. “Kargasok” is a functional beverage whose production remains conventional and rudimentary despite the huge potentials.