In African communities, traditional beer drinking remains a unifying factor within its populations both socially, commercially, culturally, politically, in health and nutrition and for some ritual practices. In this r...In African communities, traditional beer drinking remains a unifying factor within its populations both socially, commercially, culturally, politically, in health and nutrition and for some ritual practices. In this research a field survey was carried out to investigate the consumption of corn beer and in particular <i>Nkang</i> in the North-West Region of Cameroon. The tools that were employed to carry out these investigations included face-to-face interviews and the use of properly designed questionnaires. Results from the survey showed that three types of maize-based beverages are drunk in the North-West Region of Cameroon, which are locally called <i>Kwacha</i> (whitish, most viscous and most turbid), <i>Sha-ah</i> (cream white, viscous and turbid) and <i>Nkang</i> (dark brown, least viscous and least turbid) in terms of colour, viscosity and turbidity. The percentage awareness of the existence of these beers from the sampled population gave the following values;60.9% for <i>Kwacha</i>, 100% for <i>Sha-ah</i> and 89.1% for <i>Nkang</i>. Nonetheless, 54.5% of the 60.9% of those who were aware of the existence of <i>kwacha</i> had at least tasted it. Also 98.2% out of the 100% for <i>Sha-ah</i> and 85.5% out of 89.1% for <i>Nkang</i> had tasted them, too. <i>Nkang</i> was found to be the most preferred to <i>Sha-ah</i> then <i>Kwacha</i> in that order by the consumers since <i>Nkang</i> is very tasteful, least alcoholic, least turbid, least viscous, has the most attractive colour than the others, has a significant impact on the culture of some localities in this region and as well as it is natural and nutritious. However, <i>Nkang</i> as well as the other two has varying organoleptic properties, unsatisfactory conservation and short shelf-life. Hence are consumed within a short period of time from their production. Because of the low alcoholic content of <i>Nkang</i>, the beverage is consumed by both adults (most elderly), children, those who have health problems and it is mostly preferred by some Christians though not frequently seen in the markets. It was equally observed that the little quantity of <i>Nkang</i> found in the markets is of poor quality which keeps dropping everyday thus an indication of its risk becoming extinct. Therefore, if <i>Nkang</i> is clarified and its quality improved, the problems can be solved as even attested by the consumers who say they will buy at even a higher price if clarify. As well as those who want it for their cultural reasons do not want it to face out too.展开更多
文摘In African communities, traditional beer drinking remains a unifying factor within its populations both socially, commercially, culturally, politically, in health and nutrition and for some ritual practices. In this research a field survey was carried out to investigate the consumption of corn beer and in particular <i>Nkang</i> in the North-West Region of Cameroon. The tools that were employed to carry out these investigations included face-to-face interviews and the use of properly designed questionnaires. Results from the survey showed that three types of maize-based beverages are drunk in the North-West Region of Cameroon, which are locally called <i>Kwacha</i> (whitish, most viscous and most turbid), <i>Sha-ah</i> (cream white, viscous and turbid) and <i>Nkang</i> (dark brown, least viscous and least turbid) in terms of colour, viscosity and turbidity. The percentage awareness of the existence of these beers from the sampled population gave the following values;60.9% for <i>Kwacha</i>, 100% for <i>Sha-ah</i> and 89.1% for <i>Nkang</i>. Nonetheless, 54.5% of the 60.9% of those who were aware of the existence of <i>kwacha</i> had at least tasted it. Also 98.2% out of the 100% for <i>Sha-ah</i> and 85.5% out of 89.1% for <i>Nkang</i> had tasted them, too. <i>Nkang</i> was found to be the most preferred to <i>Sha-ah</i> then <i>Kwacha</i> in that order by the consumers since <i>Nkang</i> is very tasteful, least alcoholic, least turbid, least viscous, has the most attractive colour than the others, has a significant impact on the culture of some localities in this region and as well as it is natural and nutritious. However, <i>Nkang</i> as well as the other two has varying organoleptic properties, unsatisfactory conservation and short shelf-life. Hence are consumed within a short period of time from their production. Because of the low alcoholic content of <i>Nkang</i>, the beverage is consumed by both adults (most elderly), children, those who have health problems and it is mostly preferred by some Christians though not frequently seen in the markets. It was equally observed that the little quantity of <i>Nkang</i> found in the markets is of poor quality which keeps dropping everyday thus an indication of its risk becoming extinct. Therefore, if <i>Nkang</i> is clarified and its quality improved, the problems can be solved as even attested by the consumers who say they will buy at even a higher price if clarify. As well as those who want it for their cultural reasons do not want it to face out too.
