The Under-Exploited Indigenous Alcoholic Beverages of Tanzania: Production, Consumption and Quality of the Undocumented 'Denge'

In Africa, then: are numerous traditional alcoholic beverages. Unavailability of literalllre on these beverages. particularly regarding their production, consumption and quality is a major constraint against industrial production. The rising prices of conventional alcoholic beverages call for more studies on these beverages. "Denge," one such beverage, was studietl and analyzed in tenns of total soluble solids, specific gravity, pH and titratable acidity changes during fermentation. Result~ showed that Kigelia £1lricana and Aloe pluridens were used to prepare fermenting agents for subsequent production of ''denge." a.:ting primarily as a reservoir nf micro-organ­ isms fnr thi~ fermentation. Slime fom1ation in the raw cane juice was a common problem. Optimum time fur heat sterilisation of the juice. a possible method to he used by ordinary households need 10 be established. Types and numbers of microorganisms in the fermentation need idcnti tication. Types and levels of residual toxicants from K. a.fi'icana and A. pluridem in the wine need to be tlucurnented. The specific gravity. total soluble solids. pH and titrat­ able acidity studies have displayed the perishability of ''denge" during storage. More shclftife studies arc recommended. Key \Vords: Dengc; Ail:oholi..: beverage; Tanzania: Kigelia africana: Aloe pluridens.