Sha is an alcoholic beverage made by brewing and fermentation of cereals, usually germinated maize. In some parts of Africa, maize malt and grains are used to produce a lighter colored beer with a mellower flavor and it is given different names depending on the sub-region. In Cameroon, sha is produced in rural and urban areas and play an important role in the livelihood of the value chain actors and consumers both socially and economically. It is much consumed during moments of joy and sadness. This review reveals that there are two principal methods used for preparing sha in Cameroon from the main ingredient- germinated maize. Reward of cooperate work, means of communication, entertainment, friendship pacts, and easing stress and depression are some of the social role of sha while income generation, employment creation, increased economic activities and generation of taxes to the nation are some of the economic role of sha in Cameroon. However, poor processing and storage facilities, limited market, high temperatures, adulteration, lack of support and disunity of brewers among others limits the achievement of these roles. The paper concludes that sha plays an essential role in the livelihood of the value chain actors and consumers in Cameroon. It is therefore, recommended that the government and well-wishers should improve on this sector and that brewers should work as a team.
The aim of this work was to produce and evaluate the physiochemical properties of cow milk based beverage made from a blend of cow milk, honey, cocoa powder, ginger and garlic. The composition of the samples were as follows: sample A (1 L cow milk), sample B (1 L cow milk, 0.12 L honey, 25 g cocoa powder), sample B served as base ingredients for samples C and D and prepared 1% ginger, 0.5% garlic were added to samples C and D, respectively. Sample A and sample E (vitamilk), respectively served as control I and control II. The chemical properties and proximate composition of the milk beverage samples were investigated. The result of chemical properties showed that the pH values ranged from 6.11 to 6.52 and were all slightly acidic while the percentage titratable acidity had the highest value of 0.168 for sample D and the least value of 0.086 for sample A. In terms of proximate composition, sample A had the highest percentage moisture content of 90.75±0.21 while sample C had the least moisture content of 87.7±0.28. The % protein, carbohydrate, fat, and ash contents increased as 1% ginger and 0.5% garlic were added to samples C and D and were significantly difference (P<0.05) for all the samples. Sample C had the highest value of 5.15% protein content while sample A had the least value of 2.85%. The percentage ash content ranged from 0.96±0.007 to 0.58±0.007. The fiber content of all the samples were below 2.25±0.007. A similar trend was also observed for the values of minerals and vitamins which showed a significant difference (P<0.05). This work has shown that there is improved nutritional content of the samples B, C and D which will go a long way to alleviate malnutrition. The pH of all the samples were near neutral, this could negatively affect the shelf stability of the milk beverage as a result of possible microbial infestation and thus there is every need to keep the product always refrigerated before use or should be consumed fresh.
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