Local Beverage Research Articles

Quality evaluation of beverage produced from pre-treated tigernut (<i>Cyperus esculentus</i>)

Tigernut seeds were subjected to various pre-treatments before processing into beverage. Beverage samples from pretreated and untreated tigernut were evaluated for physical and chemical properties. Sensory evaluation of the beverage samples were carried out and the best preferred tigernutbeverage was compared with a popularly consumed beverage, soymilk. All the pre-treatments, except germination, yielded beverage samples with enhanced total solids and corresponding increase in sediment height, while soluble solids were increased with germination and pregelatinization. Roasting and pre-gelatinization of the seeds resulted in non significant reduction in pH when compared with the untreated sample. Sensory properties of beverage produced from the untreated tigernut were comparable to those of soymilk in almost all the quality attributes evaluated. This observation suggests that tigernut beverage could serve as a good alternative to local beverages in Nigeria.

Stability studies and mineral concentration of some Nigerian packed fruit juices, concentrate and local beverages

Time stability and mineral content of some Nigerian packet fruit juices, concentrate and local beverages (sobo drink, kunnu drink, pito and burukutu) were determined. The pH of the beverages was fairly stable throughout the 15 days the experiment lasted. The acid contents were within suitable range for human consumption and ranged from 0.041 M – 0.205 M. The concentrate has the highest titratable acidity ranging from 0.098 M on day 1 to 0.205 M on day 15. Elemental analysis of the minerals showed that the beverages were rich in macronutrients. Potassium was found to be the most abundant with content ranging from 4.35 – 5.85 mg/mL while manganese and copper were not detectable. Sodium content was between 1.300 – 1.335 mg/mL; calcium 0.560 – 0.925 mg/mL; magnesium 0.005 – 0.06 mg/mL; iron 0.005 – 0.025 mg/mL and zinc 0.005 – 0.010 mg/mL. The results showed that the drinks contain safe levels of mineral elements for human consumption and are sufficiently stable and safe. Key words: Stability, fruit juices, beverages, concentrate, mineral content.

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

Building a model of local food consumption on trips and holidays: A grounded theory approach

This study examines the factors influencing consumption of local food and beverages in destinations. The study used grounded theory to obtain insight into the local food experiences though interviews with 20 individuals and used these data to propose a model of local food consumption. The model constitutes three categories: ‘motivational factors’ (i.e. exciting experience, escape from routine, health concern, learning knowledge, authentic experience, togetherness, prestige, sensory appeal, and physical environment); ‘demographic factors’ (i.e. gender, age, and education); and ‘physiological factors’ (i.e. food neophilia and food neophobia). This study established an in-depth understanding of consumption of local food in destinations.

Tejate: Theobroma Cacao and T. bicolor in a Traditional Beverage from Oaxaca, Mexico

Although cacao is most familiar in industrialized Western societies in the form of a processed solid confection, for most of its history the seeds of Theobroma cacao have been most commonly used as ingredients in beverages. Today, in some of the more traditional communities of Mesoamerica, cacao continues to be used primarily in traditional local beverages. One such beverage is tejate, from the Central Valleys of Oaxaca, Mexico. Tejate is a culturally and socially significant beverage, and because it is made with maize and frequently consumed in some rural households, its nutritional contribution may be meaningful. However, tejate preparation is labor intensive and this, combined with changes in the Central Valleys, is leading to changes in the persistence and geographic distribution of this important form of cacao consumption.

Nigeria: alcohol and society today

Nigeria: alcohol and society today

Some trace elements and liver analytes in consumers of a local alcoholic beverage (Burukutu)

Aim : Trace elements, such as zinc and copper, have been reported to affect liver function. This study was therefore designed to determine the effect of “burukutu” (a local alcoholic beverage) on the serum levels of zinc and copper and to compare this with that of controls. Method : A total of 96 age-matched adult males made up 56 “burukutu” consumers, 20 refined alcohol consumers and 20 controls were recruited for the study. Serum zinc, copper, transaminases and total bilirubin were analysed. Results : These indicated that there was no significant difference (p>0.05) in serum zinc and copper between consumers of “burukutu” and the controls. However, there was a significant difference (p Conclusion : “Burukutu does not significantly affect serum levels of zinc and copper and by extension, the liver function of consumers. Keywords : Trace elements, Burukutu, Refined alcohol, liver disease Highland Medical Research Journal Vol. 3(2) 2005: 31-37

Segmenting Markets by Travel Expenditure Patterns: The Case of International Visitors to Australia

This article addresses the issue of segmenting markets according to drivers of travel expenses, exemplified by the case of international visitors to Australia and modeled by means of hedonic (log-linear) regression. Based on characteristics of a trip (number of travel companions from the same household, duration of trip, and choice of type of accommodation) as well as the reason for travel and influences to come to Australia, the overall expenditure for a trip is estimated by log-linear regression. The results (all ceteris paribus) reveal that visitors from mature markets, most of them in Europe, tend to spend approximately 20% to 30% less on a trip to Australia than those from less mature markets, most of them in Asia. Attending conferences as a delegate, visitation to rural areas such as the outback, and travel aimed at enjoying local food and beverages are associated with higher spending compared to other reasons for visiting Australia. In contrast, (commoditized) beach holidays and visitation to events lead to comparably less spending. With regard to accommodation, the use of hotels results in expenditure of 20% higher than average for other forms of accommodation, whereas staying with friends and relatives leads to expenditures of 8% to 14% less than average. Finally, travelers on group tours spend up to 10% less than average.

Are Foreign Firms More Productive and Export- and Technology-intensive than Local Firms in Kenyan Manufacturing?

This paper uses the technological capabilities framework for examining differences in technological intensities and economic performance between foreign and local food and beverage, and textile and garment firms and metal engineering firms in Kenya. Foreign firms had statistically significant higher labour productivity means than local firms in textile and garment manufacturing. Foreign firms were also more export- and technology-intensive than local firms in textile and garment (process technology and R&D) and metal engineering (HR). Foreign firms had higher and statistically significant skills and overall technology (TI) means than local firms in food and beverages. The econometric exercise showed that foreign ownership had a statistically significant and positive relationship with overall technological and HR intensities. In labour productivity, the coefficient of TI was higher in the foreign firms' sample than in the local firms' sample. Local firms had higher value added in domestic than export markets. Export intensity had a positive relationship in the process technology regressions, but an inverse relationship in the HR regressions in the foreign firms' sample. Overall, the statistically significant results suggest that foreign firms' technology, productivity and export intensity levels in economies with weak institutions tend to be superior to local firms.

The decline of ecstasy, the rise of ‘binge’ drinking and the persistence of pleasure

Recreational drug use has changed rapidly over the last 15 years in the UK. This article considers access, availability and desirability in relation to contemporary recreational drug use, current trends and future indicators, drawing on a range of academic and official studies. The relationship between the decline in self-reported use of cocaine powder and particularly ecstasy pills and an increase in sessional consumption of alcohol is explored. Changes in specific legal and illicit drugs favoured by British young adults reflect not only the ebbs and flows of fashion and taste, but government, local authority and beverage alcohol industry policy. The longer term significance of contemporary patterns of consumption lies in the broader context of socio-economic and cultural change relating to the pursuit of pleasure, the boundaries of leisure, and physical transgression in early 21st century leisure time/space.

Risk factors for prematurity at Harare Maternity Hospital, Zimbabwe

Prematurity remains the main cause of mortality and morbidity in infants and a problem in the care of pregnant women world-wide. This preliminary study describes the socio-demographic, reproductive, medical, and obstetrical risk factors for having a live pre-term delivery (PTD) in Zimbabwe. This case-control study examined risk factors for PTD, at Harare Maternity Hospital between March and June 1999. The frequency of PTD among live birth was 16.4%. Prior history of stillbirth or abortion was associated with PTD (adjusted relative risk [ARR] 1.50; 95% CI: 1.06, 2.11). Nutritional factors, including drinking a local non-alcoholic beverage (mahewu) during pregnancy and mother's increasing mid-arm circumference reduced the risk of PTD (ARR = 0.75; 95% CI: 0.60, 0.93 and ARR = 0.95; 95% CI: 0.92, 0.99 per cm of circumference, respectively). Obstetric conditions including eclampsia, anaemia, ante-partum haemorrhage, and placenta praevia were infrequent, but when present, were strongly associated with PTD (ARR = 3.57; 95% CI: 1.67, 7.63; ARR = 4.12; 95% CI: 1.80, 9.43; ARR = 3.05; 95% CI: 1.86, 5.00 and ARR = 3.30; 95% CI: 1.34, 8.14, respectively). Malaria, although less frequent, nonetheless was associated with an increased risk of PTD (ARR = 2.93; 95% CI: 1.70, 5.04). These results suggest that in addition to established obstetric risk factors, nutrition and malarial infection are important. About 43% of the mothers initiated prenatal care after 28 weeks of gestation. Addressing prematurity in this population will require earlier initiation of prenatal care to allow for early detection and management of complications of pregnancy, and improving nutritional status of reproductive age with locally available foods. Further exploration of the potential benefits of mahewu, is warranted.

Feeding value to goats of whole-crop oat ensiled with green tea waste

A study was made with goats to the feeding value of whole-crop oat silage with and without the addition of green tea waste (GTW). The GTW was from a local beverage company, dry matter (DM) content of 222.7 g/kg and the following composition (g/kg DM): water soluble carbohydrates, 8.8; crude protein (CP), 276.3; and condensed tannins (CT), 91.0. GTW was added to whole-crop oat silage at a rate of 0, 50 and 200 g/kg fresh matter, and then ensiled for about 50 days. After fermentation, all silages showed low pH (<4.13), and lactic acid concentrations were significantly higher ( P<0.05) in the GTW treatments than in the control. Lower proportions of NH 3-N/total N were observed in the GTW-treated silages. In addition, GTW treatments increased CP and CT contents of the silages. Dry matter intake of silages by goats was not significantly different among treatments. GTW treatments did not significantly affect in DM digestibility, but CP digestibility was significantly increased ( P<0.05). GTW treatments increased N intake, but did not affect N excretion in urine and feces, resulting in an improved N retention. Ruminal NH 3-N concentration was significantly increased ( P<0.05), while volatile fatty acids concentrations were lower in GTW-treated silages, compared with the control. It is concluded that proteins in GTW seem to be stable during ensiling, but digestible post-ruminally. Based on high CP content, N digestibility and N retention of GTW-treated silage in goats, GTW has a potential as a protein supplement to livestock.

Does Casino Development Destroy Local Food and Beverage Operations?: Development of Casinos in Mississippi

Over the last decade, there has been a boom in casino gambling and it has been one of the fastest growing industries in the U.S. Proponents have pointed to job development and economic growth as rationales for entry into new jurisdictions. In addition to social and moral retorts, opponents have cited the negative impact on local restaurants as a major reason for limiting casino development. It is claimed that casinos have a detrimental affect on food and beverage businesses in a community. While this rationale has been put forth many times, there is little empirical evidence to either prove, or disprove, this claim. This article analyzes the effects of casino development on food and beverage activity in the state of Mississippi. More specifically, it will assess the levels of economic activity, in the form of employment, payroll, and number of establishments by the food and beverage industry, both before and after legalization of casino gaming.

Isolation and synthesis of TNF-alpha release inhibitors from Fijian kawa (Piper methysticum).

Two unique evidence that cancer incidence rates in Fiji were unusually low, compared with those of another Pacific islands and that green tea beverage is an acknowledged cancer preventive in Japan, allowed us to study a local beverage in Fiji, kawa (kava kava) or yangona (Piper methysticum) belonging to Piperaceae. We isolated five known kawapyrones (kavapyrones) (1-5) and a new additional kawapyrone, 7,8-epoxyyangonin (6), from kawa MeOH extract and subjected them to TNF-alpha (tumor necrosis factor-alpha) release assay from BALB/3T3 cells treated with okadaic acid, a tumor promoter. 5,6-Dehydrokawain (desmethoxyyangonin)(1) and yangonin (4) significantly inhibited TNF-alpha release with IC50 values of 17 microM and 40 microM; a potency as great as (-)-epigallocatechin gallate (EGCG) isolated from green tea extract. Among the experiments with 1-5, dihydrokawain (2) was unique in showing the strongest inhibitory activity against TNF-alpha release in mice, but the weakest activity in the cells. We synthesized 5,6-dehydrokawain (1) and yangonin (4) via three steps from the dianion of ethyl acetoacetate achieving a good yield and determined their conformations by high resolution NMR and x-ray crystallographic analysis.

Native American casino marketing on the web

The Internet and its component, the World Wide Web (WWW or Web), as well as the casino industry grew tremendously in the United States in the past decade. While there are various estimates about the future size of the Internet and the casino market, all agree that the two will continue to grow substantially. However, very few studies have discussed Internet use within the casino industry. This study reviewed 58 Class III Native American casino web sites. Content areas analyzed included introduction to the casino organization, local destination attractions, food and beverage services, accommodations, entertainment and recreation facilities, maps and directions to casinos, links to related commercial and regulatory agency web sites, and user friendliness. Web site features were evaluated based on marketing mix and principles.

La géographie du goût, entre mondialisation et enracinement local//Geography of taste, between globalization and local roots

"Truth in front of the Pyrénées mountains, error behind" assert the french proverb. This is exactly the case for the tastes, or more exactly, it was the case, before the recent revolution of travels and information. Food and beverage have been during the largest part of history representative of environments, agricultural and cooking technics, but also, and more and more, cultures. "Tell me what you eat and I'll tell you who you are" wrote the french essayist Brillat-Savarin in 1825. How right he was! We all eat as we can, in relation with our means, but also in accordance with our dreams, the representations we have of the food. That's why food changes in time, in relation with technics and fashions, but also in space and then the geographer is very concerned. Today, in appearance, globalization make uniform the food, as many expressions of culture, but also, paradoxally, reinforces the local foods, beverages and recipes. This example is very representative of what happens in all domains of cultural geography. "Living in diversity" is not only a wish, a program, but a reality implying difficultes and real opportunities to exchange our experiences of life in their deepness and nobility.

Integrating hearing loss was a complex and dynamic process for patients

<h3>Objectives</h3> The aim of this study was to characterise the local foods and beverages sold and advertised in three deprived urban African neighbourhoods. <h3>Design</h3> Cross-sectional observational study. We undertook an...

Knowledge and misconceptions about malaria among secondary school students and teachers in Kassala, eastern Sudan.

This study reports the responses of high secondary school students and teachers to a questionnaire on their knowledge and misconceptions about malaria. Knowledge about symptoms and cause of malaria seems to be adequate. However, there were deficiencies regarding knowledge of the seriousness of malaria in primigravidas and children. There was an exaggerated belief that chloroquine may cause abortion. There were also important misconceptions regarding the causation of malaria by the plant Unkoleeb (sorghum saccharatum), the belief that the local beverage Aradaib (Tramindus indica) cures malaria, as well as beliefs that chloroquine injections are more effective than tablets, that intravenous fluids are essential for treatment of every attack, and that multi-vitamins may prevent the disease. The study throws light on areas where health education should be focused.

Oesophageal cancer in France: potential importance of hot alcoholic drinks.

In France, major geographic variation exists in the incidence of oesophageal cancer, the highest incidence being reported in Normandy and Brittany. The role of alcohol in the risk of oesophageal cancer is well established in Western countries. One possible explanation for geographical variation of incidence is that higher incidence of oesophageal cancer is due to specific local alcoholic beverages. The aim of this study was to determine whether different types of alcoholic beverages exert different effects on the risk of oesophageal cancer, and whether the variation of incidence in France is due to variation in local drinking behaviour. We conducted a multicentre case-control study in 3 regions of France (Normandy, Burgundy and Midi-Pyrenees), among which there is a 5-fold variation in incidence. We selected 208 cases and 399 controls, all males. During the interview, the subject's entire alcohol history was reconstituted, noting each type of alcoholic beverage consumed throughout life. The link between the risk of oesophageal cancer and alcohol varies greatly according to the type of alcoholic beverage, with aniseed aperitifs, hot spirits (especially hot Calvados) and beer carrying the highest risk. Consumption of hot Calvados appeared to explain about 2/3 of the inter-regional and urban/rural differences in incidence, whereas total alcohol intake explained less than 1/5. Even after adjustment for all other alcoholic beverages, consumption of hot calvados explained almost half of the peak in incidence of oesophageal cancer in the Northwest of France, as well as half of the urban/rural differences in incidence.

A Survey of the Production and Consumption of Traditional Alcoholic Beverages in Uganda

The traditional alcoholic beverages most widely consumed in Uganda include tonto from banana, ajon from finger millet ( Eleusine coracana), omuramba from sorghum ( Sorghum vulgare), kweete from maize and millet and waragi from molasses. As in many parts of Africa, these beverages are still produced at subsistence level. Their production is cheap and labour-intensive. The brews are a result of mixed-culture fermentation and the process of fermentation continues up to the point of consumption. The brewing techniques are passed down as a trade from older to younger generations of the family. However, with the increasing trend of rural-urban migration, and the adoption of Western culture by the younger generation, most of these fermentation techniques will die out at a time when many other countries in Asia, Latin America, west and south Africa are expanding and scaling up the processing of their respective indigenous fermented foods and beverages. Literature on Ugandan local beverages is limited. There is therefore, a strong need to document the methods by which these Ugandan alcoholic beverages are produced and devise scientific means to improve their quality and optimise their production methods.