African traditional brews: how safe are they?

Mosha, Dms; Wangabo, Joachim; Mhinzi, Gaspar S.

doi:10.1016/0308-8146(95)00192-1

Cited by 21 publications

(24 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In comparisons with ND -2.3 mg L -1 [48], 0.02 mg L -1 [50] and 0.18-0.20 mg L -1 [24] in wine, and 0.04 -0.10 mg L -1 [19] and < 0.3 mg L -1 [47] in beer, though Ni obtained in Tella (< 0.1 -12.5 mg L -1 ) is higher, in the rest beverages which were found below detection limits, the reported data does not have a significance difference. In addition, the mean concentrations of Ni in most beverages were below 0.02 mg L -1 , the permissible limit for Ni set by WHO [49]. In all investigated beverage samples, except in Tej (< 0.09 -0.13 mg L -1 ), the obtained Cr concentration range was below detection limits.…”

Section: Comparison Of the Levels Of Metals In Ethiopian Fermented Almentioning

confidence: 70%

“…And also, the Cu obtained in Ethiopian fermented alcoholic beverages is comparable with that found in African beverages, except in moonshine (0.1 -31.2 mg L -1 ). In addition, except one sample of Borde (3.16 ± 0.05 mg L -1 ) in all beverages the Cu obtained is less than the limit of WHO, 1.5 mg L -1 [49]. In comparisons with ND -2.3 mg L -1 [48], 0.02 mg L -1 [50] and 0.18-0.20 mg L -1 [24] in wine, and 0.04 -0.10 mg L -1 [19] and < 0.3 mg L -1 [47] in beer, though Ni obtained in Tella (< 0.1 -12.5 mg L -1 ) is higher, in the rest beverages which were found below detection limits, the reported data does not have a significance difference.…”

Section: Comparison Of the Levels Of Metals In Ethiopian Fermented Almentioning

confidence: 71%

“…Also for other beverages Cr concentrations are comparable with < 0.02 mg L -1 [47] in beer. Relative to the WHO limit, 0.05 mg L -1 [49], all beverages were obtained below the limit. Cd in Tej, Borde and Keribo was below detection limits.…”

Section: Comparison Of the Levels Of Metals In Ethiopian Fermented Almentioning

confidence: 78%

“…The levels of metals in Ethiopian traditional fermented beverages (this study) were compared with the levels of metals in Nigerian beer [19], Ethiopian wines [24], Romanian wines [32], Chianti (Italian) wines [46], beers from different country of origin (including British, Dutch, German, Norwegian, Polish, Spanish and Others) [47], Cretan wines and wine products from Greek [48], different African beverages (including coconut palm wine, bamboo wine, banana wine, kibuku, safari' lager, konyagi' gin, moonshine, komoni and wanzuki) commercially available in Tanazania [49] and Nigerian wines [50]. [24] in wine, 0.001 -1.5 mg L -1 [47] and 0.08 -0.15 mg L -1 [19] in beer, 2.5 -5.8 mg L -1 [49] in coconut palm wine, 1.03 mg L -1 [49] in bamboo wine, 3.5 -14.…”

Section: Comparison Of the Levels Of Metals In Ethiopian Fermented Almentioning

confidence: 99%

“…[24] in wine, 0.001 -1.5 mg L -1 [47] and 0.08 -0.15 mg L -1 [19] in beer, 2.5 -5.8 mg L -1 [49] in coconut palm wine, 1.03 mg L -1 [49] in bamboo wine, 3.5 -14. [48], 0.15 mg L -1 [50], 0.14 -0.93 mg L -1 [46], 0.24 -0.98 mg L -1 [32] and 0.5 -1.50 mg L -1 [24] in wine and 0.04 -0.09 mg L -1 [19], and 0.008 -0.8 mg L -1 [47] in beer, 0.3 -1.2 mg L -1 [49] in coconut palm wine, 0.4 mg L -1 [49] in bamboo wine, 0.3 -0.5 mg L -1 [49] in komoni, 0.04 -0.2 mg L -1 [49] in wanzuki, 0.5 -0.8 mg L -1 [49] in banana brew and 0.1 -31.2 mg L -1 [49] in moonshine have been reported. The obtained concentrations of Cu in Ethiopian fermented alcoholic beverages are found comparable and within the range in beer (0.008 -0.8 mg L -1 ) and wine (0.14 -1.5 mg L -1 ).…”

Section: Comparison Of the Levels Of Metals In Ethiopian Fermented Almentioning

confidence: 99%

See 4 more Smart Citations

Assessment of essential and non-essential metals in Ethiopian traditional fermented alcoholic beverages

Debebe¹,

Chandravanshi²,

Abshiro³

2017

Bull. Chem. Soc. Eth.

View full text Add to dashboard Cite

ABSTRACT. Evaluation of the levels of essential and non-essential metal concentrations in Ethiopian traditional fermented alcoholic beverages (Tella, Tej, Birz, Korefe, Keribo and Borde) was conducted using atomic absorption spectrophotometer (AAS) after HNO3/H2O2 digestion process. A total of 10 bulk samples were collected randomly from vending houses at five different sub-cities of Addis Ababa, the capital city of Ethiopia (Lideta-Kolfe, Bole-Kirkose, Yeka-Gullele, Arada-Addis Ketema and Akaki-Kaliti-Lafto) and from five nearby towns (Sebeta, Dukem, Sululta, Sendafa, and Burayu) of Oromia Regional State. The considered metals include: Ca, Mg, Fe, Zn, Cd, Cr, Cu, Ni, Pb, Co and Mn to ascertain their levels. With 88-96% recovery Ca, Mg, Fe, Zn, Cu, Cd, Pb and Mn were detected at varying concentrations in the beverages, while Co, Ni and Cr were below detection limits. All the beverages were rich in Ca, Mg and Zn. Among the trace metals found Zn was the first. The levels of the trace metals were generally low, and within statutory safe limits set by World Health Organization (WHO). Mineral concentrations were found to be significantly different among the beverages studied (p < 0.05). The levels of metals in the Ethiopian fermented beverages were found comparable with the reported ones.

show abstract

Section: Comparison Of the Levels Of Metals In Ethiopian Fermented Almentioning

confidence: 70%

Section: Comparison Of the Levels Of Metals In Ethiopian Fermented Almentioning

confidence: 71%

Section: Comparison Of the Levels Of Metals In Ethiopian Fermented Almentioning

confidence: 78%

Section: Comparison Of the Levels Of Metals In Ethiopian Fermented Almentioning

confidence: 99%

Section: Comparison Of the Levels Of Metals In Ethiopian Fermented Almentioning

confidence: 99%

See 3 more Smart Citations

Assessment of essential and non-essential metals in Ethiopian traditional fermented alcoholic beverages

Debebe¹,

Chandravanshi²,

Abshiro³

2017

Bull. Chem. Soc. Eth.

View full text Add to dashboard Cite

show abstract

Estimating Alcohol Content of Traditional Brew in Western Kenya Using Culturally Relevant Methods: The Case for Cost Over Volume

Papas

Sidle

Emmanuel³

et al. 2008

AIDS Behav

View full text Add to dashboard Cite

Traditional homemade brew is believed to represent the highest proportion of alcohol use in subSaharan Africa. In Eldoret, Kenya, two types of brew are common: chang'aa, spirits, and busaa, maize beer. Local residents refer to the amount of brew consumed by the amount of money spent, suggesting a culturally relevant estimation method. The purposes of this study were to analyze ethanol content of chang'aa and busaa; and to compare two methods of alcohol estimation: use by cost, and use by volume, the latter the current international standard. Laboratory results showed mean ethanol content was 34% (SD = 14%) for chang'aa and 4% (SD = 1%) for busaa. Standard drink unit equivalents for chang'aa and busaa, respectively, were 2 and 1.3 (US) and 3.5 and 2.3 (Great Britain). Using a computational approach, both methods demonstrated comparable results. We conclude that cost estimation of alcohol content is more culturally relevant and does not differ in accuracy from the international standard.

show abstract