Local Alcoholic Drinks Research Articles

Some Ethnomedicinal Plants of Western Himalayas Useful in Making Local Alcoholic Drinks

Purpose: The study aims to document use value analysis of some ethnomedicinal plants in LADs preparation. Subject & Methods: Field data was collected through semi-structured interviews from knowledgeable people. The relative importance of each LADs & plant species useful in making of LADs was assessed by calculating a general Use Value Index (UV general), a current UV (UV current) and a past UV (UV past).Status of cultivation, occurrence and DMR score was also assessed to show additional uses of plants besides their use in LADs preparation. Results: Fifty-four plant (H=23, Sh=11, T= 20) species were recorded in present study. Out of which 30 (Herbs=11, Shrubs =7, Trees=12) belonging to 17 families and 25 genera (Cultivated=5;Wild=16;Both=9) were mainly used in making of LHDs. while 24 (Herbs=12, Shrubs=4, Trees=8) belonging to 20 families and 24 genera were used as herbal ingredients according to their availability and preference of local people. LADs were categorized into 7 main types. Among LADs aromatic drinks showed maximum (UVgeneral = 0.8) UVcurrent & effective value (0.4 each). DMR value was highest for Terminalia chebula (26) followed by Bauhinia variegata (25) and Prunus cerasoides (24). Conclusions: LADs proved to occupy a pivotal role in the traditional culture and social life of indigenous people in past, but traditional knowledge related to processing and utilization of LADs is on sharp decline and is further merge among young generation due to increased literacy, strict law against their production for commercial uses and easy availability of commercial alcoholic drinks even in villages. Some plant and ingredients useful in making LADs have potential nutraceutical and medicinal relevance that are well known by local people. These properties could constitute and contribute an additional socio-economic value for LAD's commercialization, which in turn could promote the local rural economy boost immunity and culinary tourism.

Prevalence of undernutrition and its associated factors among pregnant women in Konso district, southern Ethiopia: a community-based cross-sectional study

BackgroundUndernutrition during pregnancy is an important public health problem. It is highly prevalent in Ethiopia but not sufficiently addressed yet. Hence, this study aimed to assess the prevalence of undernutrition and its associated factors among pregnant mothers in Konso district, Ethiopia.MethodsCommunity-based cross-sectional study was conducted with a qualitative inquiry from December 2018 to January 2019. A multistage stratified sampling technique was used to select 527 subjects and quantitative data were collected from these subjects using a structured interviewer-administered questionnaire and additionally qualitative data were generated through two focus group discussions among purposely selected discussants. Mid upper arm circumference (MUAC) was measured by standard non-stretchable MUAC tape. Data were entered into Epi-data version3.1 and analyzed by SPSS version 21. In multivariable binary logistic regression, a statistically significant association was declared at p-value < 0.05 while thematic framework analysis was employed for the qualitative data.ResultsAmong 501 participants, the overall prevalence of undernutrition (MUAC < 23 cm) was 43.1% (95% CI 38.7–47.5%). Household food security (AOR = 3.1; 95% CI: 2.1–4.6), low dietary diversity score (AOR = 4.9; 95% CI: 2.6–9.2), medium dietary diversity score (AOR = 2.3; 95% CI: 1.2–4.7), absence of latrine (AOR = 1.8; 95% CI: 1.2–2.6) and having family resource decision making by husband only (AOR = 1.7; 95% CI: 1.1–2.6) were significantly associated factors. Traditional believes to restrict food such as egg, milk, and milk products, avocado for women, weak nutrition education and malnutrition screening program, daily consumption of locally prepared alcoholic drink called “Cheka”, drought-prone nature of this setting, traditional way of farming practices and low socio-economic status were found to be barriers for women’s undernutrition.ConclusionsThe prevalence of undernutrition was found to be higher than previously reported findings. Household food security, dietary diversity, latrine availability, family resource decision making, food restrictions, weak maternal nutrition education, and malnutrition screening program, the practice of depending on a local alcoholic drink called “Cheka”, drought, traditional way of farming and low socio-economic status were identified factors. Hence, interventions targeting maternal nutrition education, hygiene, and sanitation promotion, household food insecurity improvement strategies should be implemented to improve the nutritional status of pregnant women.

Traditional food processing practices of oats (Avena sativa) and its contribution to food security in Gozamin district of northwest Ethiopia

Oat is one of the cereal crops in Ethiopia, which is less recognized in terms of its food value and productivity. It is grown and utilized as a staple food only in a specific part of the country. The objective of this study was to assess the food significance of oat and document associated traditional food knowledge of the crop in Gozamin district, Northwest part of Ethiopia. Data were collected using a semi-structured questionnaire, focus group discussion and key informant interviews. Secondary data collected from Gozamin agriculture development offices and research centers were used to support our results. A total of 388 households participated in this cross-sectional study. Data were edited, coded, entered and analyzed using SPSS for windows version 20.0. The results of this study affirmed that 97.2% of the producers cultivated oat every year and high rainfall is the suitable weather condition for its production. As per the results of this study, oat is tolerant to acidic and marginally fertile soils where other plants do not grow and yield well. As compared to other conventional cereal crops, 85% of the participants of the study reported that the cultivation of oat does not require extensive farming and can be produced with minimum inputs. The entire population of respondents (100%) reported that oat grain was used as food. Almost all the respondents (99.2%) utilized oat as their staple crop for their families. Oat ranked first in terms of consumption at household level as compared to other cereal crops (tef, maize, wheat, and barley). In the district, oat is processed into different food types and beverages including injera, kitta/anababiro, gruel, porridge, enket, and local alcoholic drinks, tella. Oat is rarely used to prepare porridge and local alcoholic beverages as compared to other cereal-based staple food types. Porridge and local alcoholic beverages are commonly prepared for special occasions and on holidays. Oat is a less known crop in specific locations but could contribute to enhancing food diversity options to improve food and nutrition security efforts in the country.

Exploring materials locally available to teach chemistry experimentally in developing countries

Chemistry is a basic science and it is present in most aspects of daily life. For being an instrument of human formation, assume a special role that expands cultural horizons and autonomy in the exercise of citizenship. Therefore, it is important that this subject is taught from an everyday life perspective so that it fulfills its transforming role. One of the problems that most developing countries face in science, technology, engineering, and mathematics (STEM) education is the lack of conventional materials and reagents for practical classes and demonstrations. Therefore, the present work aimed to build a breathalyzer simulator to be applied in a teaching class of chemistry. Several steps were followed since the construction of the breathalyzer, tests of its functionality using local alcoholic drinks as a source of ethanol and finally strategies were proposed for its application in the classroom. The results showed that the simulated breathalyzer was constructed using locally available materials, such as chalk, pen tubes and birthday balloons. Furthermore, during the device functional test was possible to observe color changes resulting from the interaction between the ethanol in the drinks and the acidic dichromate solution. Based on the results obtained, strategies were proposed for its usage in the classroom.

Contexts and persistence of age of consent for accessing family planning services in Lagos, Nigeria: A qualitative study.

Nigeria has one of the lowest adolescents family planning uptake in sub-Saharan Africa. Previous studies show that a high age of consent is a significant predictor. Little evidence exists about the contexts and persistence of the high age of consent for accessing family planning in Nigeria. Hence, this study used a qualitative methodology to explore the contexts, persistence and implications of high age of consent for accessing family planning in Lagos State. Forty-four in-depth interviews and 31 key-informant interviews were conducted in two Local Government Areas. NVIVO 12 plus was used to analyse data. The results suggest that contexts consisted of health and moral concerns, religious opposition and negative attitudes, which were underlying the persistence of high age of consent for accessing family planning. The contexts formed the basis for the exclusion of adolescents from family planning services. Consequently, sexually active adolescents adopted local herbs, a combination of different medicines, concoctions and local alcoholic drink (ogogoro) to prevent or abort pregnancies. Therefore, community-based NGOs should engage communities to promote perception change about adolescents accessing family planning and motivate the communities to begin to demand of their representatives in government a policy to lower age of consent for accessing family planning.

Epidemiology and factors associated with amoebic liver abscess in northern Sri Lanka

BackgroundClinically diagnosed amoebic liver abscess (ALA) caused by Entamoeba histolytica has been an important public health problem in Jaffna district, northern Sri Lanka for last three decades. In order to draw up a control strategy for elimination of this condition, knowledge of its epidemiology and factors associated with this condition in the local context is vital.MethodsAll clinically diagnosed ALA patients admitted to the Teaching Hospital, Jaffna during the study period were included in the study and the data were collected using an interviewer administered questionnaire. One hundred blood samples from randomly selected toddy (a local alcoholic drink consisting of the fermented sap of the Palmyrah palm) consumers and 200 toddy samples were collected. Toddy samples were cultured in Robinson’s medium to establish the presence of Entamoeba histolytica in the sample. Climatic data and the total toddy sales in the district were obtained from the Meteorological and Excise Departments respectively. A sub group of randomly selected 100 patients were compared with 100 toddy consumers who were negative for E. histolytica antibody to explore the potential risk factors.ResultsBetween July 2012 and July 2015, 346 of 367 ALA patients were enrolled in this study. Almost all patients (98.6%) were males with a history of heavy consumption of alcohol (100%). Almost all (94.2%) were within the age group 31–50 years. None of the cultured toddy samples grew E. histolytica. The monthly incidence of disease peaked in the dry season, matching the total toddy sales in the district. Age, type of alcohol and frequency of drinking were identified as potential risk factors whereas frequency of alcohol consumption and type of alcohol (consuming toddy and arrack) were identified as the independent risk factors. Moreover, the knowledge, attitude and practices towards ALA were poor among participants and the control group.ConclusionsThough the number of cases has declined in recent years, ALA still remains as an important public health problem in Jaffna district. The transmission route of E. histolytica leading to ALA has to be further explored. Moreover, greater awareness among the public who are at risk would be beneficial in order to eliminate the disease.

Effects of Daily Alcohol Intake on Serum and Salivary Alpha-Amylase Activity Associated With Two Local Alcoholic Drinks of Benin

This study was initiated to assess the effect of daily amount of alcohol intake on serum and salivary alpha-amylase activity of regular adult consumers of tchoukoutou and sodabi, two local alcoholic drinks made in Benin. It was a descriptive, cross-sectional and analytical study carried out from 1st of April to 31st of August, 2012. The study population consisted of 50 subjects as regular consumers of tchoukoutou (titrated with 3% of alcohol), 50 regular consumers of sodabi (titrated with 40% of alcohol) and 50 non-consumers of alcohol. Alpha-amylase activity in saliva and serum were measured in each subject. There was no significant difference in the activity of serum and salivary alpha-amylase between consumers of low quantity of tchoukoutou and sodabi (˂ 30 g/ day) on one hand (P = 0.24 and 0.99 respectively), and between moderate consumers (30-79 g/ day) on the other (P = 0.31 and 0.48 respectively). Daily amount of alcohol intake had a positive effect on the serum alpha-amylase activity when taking into consideration the entire group at the threshold of 1%, in tchoukoutou consumers (r = +0.887), and in women sodabi consumers at the threshold of 5% (r = +0.928). Therefore, serum alpha-amylase activity is positively associated with the consumption of these two local alcoholic drinks made in Benin.

Importancia y caracterización de frutales criollos en dos comunidades de Tuxpan, Veracruz

Los solares (huertos) en las comunidades de Congregación (C) y Ejido (E) Juana Moza de Tuxpan, Veracruz (México) se caracterizan por tener diversidad de especies vegetales. Los árboles frutales son un componente importante de esa diversidad, ya que tienen usos alimenticios y son fuentes de ingresos, entre otros. Sin embargo, las características físicas y químicas de los frutales criollos han sido poco estudiadas. La presente investigación se llevó a cabo con la finalidad de evaluar la importancia y contribuir a la caracterización físico-química de cinco especies de frutales criollos: caimito verde y morado (Chrysophyllum cainito L.), chalahuite (Inga paterno Harms), guaya (Melicoccus bijugatus Jacq.), zapote domingo (Mammea americana L.) y jobo (Spondias mombin L.). Se seleccionó una muestra de 63 productores (24 en E y 39 en C), a quienes se les aplicó una encuesta. Adicionalmente se muestrearon 30 solares (20 en C y 10 en E), que estuvieran en época de cosecha, donde se recolectaron 10 frutos de diferentes partes del árbol para evaluar el peso, diámetro ecuatorial y longitud del fruto; se tomaron 3 frutos por solar y especie para determinar color, firmeza, grados Brix y acidez, en el laboratorio. Los resultados indican que caimito, chalahuite y guaya se aprovechan como fruta fresca; el zapote domingo y el jobo se usan para preparar bebidas refrescantes y licores. Adicionalmente con el jobo se elaboran “curados” (bebidas alcohólicas locales). Las semillas del chalahuite se consumen en cocción. La caracterización dio como resultado que variables como peso, longitud y diámetro son similares en las dos comunidades, lo que muestra el potencial regional; sin embargo, el contenido de grados Brix y acidez presentaron diferencias estadísticas significativas (P≤0,05), aspectos importantes para el destino de la misma, ya sea como fruta fresca o para la elaboración de otros productos.

Glycemic Index and Glycemic Load of Four Local Alcoholic Drinks of Benin

Aims: To identify glycemic index (GI) and glycemic load (GL) of four local alcoholic drinks of Benin in young and healthy adult subjects. Study Design: An experimental study.

Levels of essential and non-essential metals in ginger (Zingiber officinale) cultivated in Ethiopia.

BackgroundGinger (Zingiber officinale Roscoe) is a common condiment for various foods and beverages and widely used worldwide as a spice. Its extracts are used extensively in the food, beverage, and confectionary industries in the production of products such as marmalade, pickles, chutney, ginger beer, ginger wine, liquors, biscuits, and other bakery products. In Ethiopia, it is among the important spices used in every kitchen to flavor stew, tea, bread and local alcoholic drinks. It is also chiefly used medicinally for indigestion, stomachache, malaria, fevers, common cold, and motion sickness. The literature survey revealed that there is no study conducted on the determination of metals in ginger cultivated in Ethiopia. Hence it is worthwhile to determine the levels of essential and non-essential metals in ginger cultivated in Ethiopia.MethodsThe levels of essential (Ca, Mg, Fe, Zn, Cu, Co, Cr, Mn, and Ni) and non-essential (Cd and Pb) metals in ginger (Zingiber officinale Roscoe) cultivated in four different regions of Ethiopia and the soil where it was grown were determined by flame atomic absorption spectrometry. 0.5 g of oven dried ginger and soil samples were digested using 3 mL of HNO3 and 1 mL of HClO4 at 210°C for 3 h and a mixture of 6 mL aqua-regia and 1.5 mL H2O2 at 270°C for 3 h, respectively.ResultsThe mean metal concentration (μg/g dry weight basis) ranged in the ginger and soil samples, respectively, were: Ca (2000–2540, 1770–3580), Mg (2700–4090, 1460–2440), Fe (41.8–89.0, 21700–46900), Zn (38.5–55.2, 255–412), Cu (1.1–4.8, 3.80–33.9), Co (2.0–7.6, 48.5–159), Cr (6.0–10.8, 110–163), Mn (184–401, 1760–6470), Ni (5.6–8.4, 14.1–79.3) and Cd (0.38–0.97, 0.24–1.1). The toxic metal Pb was not detected in both the ginger and soil samples.ConclusionThere was good correlation between some metals in ginger and soil samples while poor correlation between other metals (Fe, Ni, Cu). This study revealed that Ethiopian gingers are good source of essential metals and free from toxic metal Pb while containing negligible amount of Cd.

Levels of essential and non-essential elements in raw and processed Lupinus albus L.(White Lupin, Gibto) cultivated in Ethiopia

White lupin ( Lupinus albus L .) cultivated in Ethiopia is locally known as ‘Gibto’. Its seed is used as a snack, for the preparation of local alcoholic drink, ‘Areqi’ and as ‘Shiro’ flour for the people living in the north western part of Ethiopia. It is also used for maintaining soil fertility and as a food. Certain elements are essential for plant growth, for animal and human health. However, if present in excessive concentrations they become toxic. Other elements are non-essential and toxic to human health even at trace level. Even though the levels of four of the elements are reported, there is no report in literature on the levels of other essential and non-essential elements in white lupin cultivated in Ethiopia. Therefore, this study was carried out to determine the levels of essential (K, Na, Mg, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn) and non-essential elements (Pb and Cd) in raw and processed grains Lupinus albus L . (Gibto) cultivated in Ethiopia (particularly Debretabor, Dembecha and Kosober). The micro and macro-nutrient levels of the raw and processed white lupin grains were determined by flame atomic absorption spectrometry. Known weight of dried raw and processed samples were wet digested using 2 mL of HNO 3 , 1 mL of HClO 4 and 1 mL of H 2 O 2 at temperature round 270 0 C with 3 hours total time. The mean metal concentration (µg/g dry weight basis) ranges in raw and processed white lupin samples, respectively, were: K (5142-6215, 1100-1222), Na (31.9-50.1, 15.1-31.1), Mg (1739-2159, 629-759), Ca (502-967, 709-1284), Cr (11.3-17.6, 9.40-10.3), Mn (1657-4095, 1075-2265), Fe (77.9-92.8, 70.7-83.8), Co (16.2-16.6, 16.7-17.2), Ni (12.0-15.6, 6.90-11.7), Cu (4.80-9.90, 5.10-12.2), Zn (40.3-53.6, 55.6-64.6) and Pb (10.8-16.4, 9.90-13.1). The level of Cd was below method detection limit in both the raw and processed samples from all the sample sites. The concentrations of all the nutrients were higher in raw as compared to processed white lupin samples except for Ca, Co, Cu and Zn samples from all of the sampling sites. Analysis of variance (ANOVA) at 95% confidence level indicated that there is significant difference between the mineral contents of raw and processed samples from the three sample sites. Pearson correlation indicated positive correlation between most elements in both the raw and processed samples. In general, white lupin is rich in essential elements and safe to consume and could be an alternative source of the essential elements to the individual daily intake. Key words : Lupinus albus, legumes, food, elements, Ethiopia

Levels of essential and non-essential elements in raw and processed Lupinus albus L. (white lupin, gibto) cultivated in Ethiopia

White lupin ( Lupinus albus L.) cultivated in Ethiopia is locally known as ‘Gibto ’. Its seed is used as a snack, for the preparation of local alcoholic drink, ‘Areqi’ and as ‘Shiro’ flour for the people living in the north western part of Ethiopia. I t is also used for maintaining soil fertility and as a food. Certain elements are essential for plant growth, for animal and human health. However, if present in excessive concentrations they become toxic. Other elements are non -essential and toxic to human health even at trace level. Even though the levels of four of the elements are reported, there is no report in literature on the levels of other essential and non -essential elements in white lupin cultivated in Ethiopia. Therefore, t his study was carried out to determine t he level s of essential (K, Na, Mg, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn) a nd non- essential elements (Pb and Cd) in raw and processed grains Lupinus albus L. (Gibto) cultivated in Ethiopia (particularly Debretabor, Dembecha and Kosober) . The micro and macro- nutrient levels of the raw and processed white lupin grains were determined by flame atomic absorption spectrometry. Known weight of dried raw and processed samples were wet digested using 2 mL of HNO 3 , 1 mL of HClO 4 and 1 mL of H 2 O 2 at temperature round 270 0 C with 3 hours total time. The mean metal concentration (μg/g dry weight basis) ranges in raw and processed white lupin samples, respectively, we re: K (5142- 6215, 1100- 1222), Na (31.9- 50.1, 15.1- 31.1), Mg (1739 - 2159, 629- 759), Ca (502- 967, 709- 1284), Cr (11.3- 17.6, 9.40- 10.3), Mn (1657- 4095, 1075- 2265), Fe (77.9- 92.8, 70.7- 83.8), Co (16.2- 16.6, 16.7- 17.2), Ni (12.0- 15.6, 6.90 - 11.7), Cu (4.80- 9.90, 5.10- 12.2), Zn (40.3- 53.6, 55.6- 64.6) and Pb (10.8- 16.4, 9.90- 13.1). The level of Cd was below method detection limit in both the raw and processed samples from all the sample sites. The concentrations of all the nutrients were higher in raw as compared to processed white lupin samples except for Ca, Co, Cu and Zn samples from all of the sampling sites. A nalysis of variance (ANOVA) at 95% confidence level indicated that there is significant difference between the mineral contents of raw and processed samples from the three sample sites. Pearson correlation indicated positive correlation between most elements in both the raw and processed samples. In general, white lupin is rich in essential elements and safe to consume and could be an alternative source of the essential elements to the individual daily intake.

Thai Koi-Hoi Snail Dish and Angiostrongyliasis Due to Angiostrongylus cantonensis: Effects of Food Flavoring and Alcoholic Drink on the Third-Stage Larvae in Infected Snail Meat

Human infection with the rat lungworm Angiostrongylus cantonensis (Parastrongylus cantonensis) in Thailand, especially in the northeastern region, is associated with the habit of eating koi-hoi, which contains raw snail meat. Infection results from the snails being carriers of the larval parasite. The present study was conducted to assess the effect of food flavorings in koi-hoi, alcohol, and exposure time of the two variable on the infective larvae of A. cantonensis. Infected Biomphalaria glabrata snails were used for koi-hoi preparation. Raw snail meat was mixed with koi-hoi flavoring and left at room temperature for various time periods ranging from 5 to 60 minutes. At a predetermined time, two pieces of snail meat were removed at random and examined for viability (as determined by motility) of the parasitic third-stage larvae. At the same time, two random pieces of snail meat were removed and treated with 10 mL of a local 40% alcoholic drink for 30 minutes before examination of larval viability. Exposure of infected snail meat for 10 minutes or more to koi-hoi food flavoring resulted in significantly more nonmotile (dying or dead) larvae. Addition of the local alcoholic drink after exposure to the flavoring exerted an additional killing effect on the larvae. Despite long exposure time, both the koi-hoi flavoring and addition of alcoholic drink were not completely effective in killing the infective larvae in the snail meat. Thorough cooking of the food intended for human consumption should still be practiced.

Contaminants in local alcoholic beverages: zinc and manganese contamination

The extent of leaching of zinc (Zn) and manganese (Mn) from the vessels used during the preparation of two local alcoholic drinks, Pito and Burukutu has been assessed. Leaching of these metals during the four phases of fermentation was monitored by determining the levels of the metals in each phase using atomic absorption spectrophotometric technique; in each complete fermentation protocol, metallic or clay container was used. Contamination appeared to be due to the fermentation process, container used or a combination of the two. Comparatively, there was increase in the levels of these metals from the initial to the final phase of fermentation for both types of vessels; in each case, appropriate controls were used. Compared to control values, the average increase in the level of zinc in Burukutu and Pito for metallic and clay containers is 343%; 325% and 295%; 252% respectively; whereas for manganese the increases are 815%; 1438% and 1292%; 1150% in that order. The differences in the levels of these metals among the phases in each of the drinks were significant (p Keywords : Fermentation, Containers, Clay, Metallic, Burukutu, Pito . International Journal of Biological and Chemical Sciences Vol. 2 (4) 2008: pp. 411-416

Iron contamination of two local alcoholic drinks

Iron contamination of two local alcoholic drinks

Tannins in utilization of sorghum grains in Burkina Faso.

The study of thirty sorghum varieties used for food in Burkina Faso showed a relationship between tannin level and utilization of sorghum grain. High tannin level varieties (more than 0.2%) are generally used for local alcoholic drink, instead low tannin level varieties (under 0.2%) are used for cooking and for non fermented drinks.

ALCOHOLISM IN MEXICO.

According to an exchange,¹which from contiguity might be expected to be well informed, alcoholism is making startling strides in Old Mexico. The alcohol habit, it says, is reported to be rapidly spreading to all ranks of Mexican society and the mortality statistics which come from the superior or national health board show, for each year, a steady increase in the number of deaths from cerebral congestion due to alcoholism. The national government has, it is said, become alarmed at this showing, and the increase of poverty and crime that goes<i>pari passu</i>with this cause. This increase of alcoholism among the Latin races has also been reported elsewhere, and if we include France among them, it has become one of the more serious problems of their civilization. When the local alcoholic drinks heretofore prevalently used among them are supplanted or supplemented by those of the Anglo-Saxon, the danger-point