Alcohoi Content of Traditional Brews and Miti ni Dawa in Kenya

  • I O Kibwage Department of Pharmaceutical Chemistry, University of Nairobi
  • C K Maitai Department of Pharmacology and Pharmacognosy, University of Nairobi
  • I G Mureithi Department of Pharmaceutics and Pharmacy Practice, University of Nairobi
Keywords: Kenya, traditional, other brews, alcohol content

Abstract

A number of alcoholic preparations sold in Kenya were analysed for their alcohol content. The alcohol content for various samples varied over a wide range. In the legal beers it ranged between 3.8 to 7.4% volume parts. Busaa had an alcohol content between 2 and 7.5 for Muratina it was 2.1 - 9 %, Miti ni Dawa 1.2 - 8.4 % and Changaa 16.2 - 31.5%. A sample of Miti ni dawa and changaa were found to contain trace amounts of methanol possibly a result of hydrolysis of methoxy groups in pectins. Fermentation temperature was found to be an important determinant of the final alcoholic content in Miti ni Dawa.

Published
2020-07-29
How to Cite
Kibwage, I., Maitai, C., & Mureithi, I. (2020). Alcohoi Content of Traditional Brews and Miti ni Dawa in Kenya. The East and Central African Journal of Pharmaceutical Sciences, 1(3), 54-57. Retrieved from https://uonjournals.uonbi.ac.ke/ojs/index.php/ecajps/article/view/507
Issue
Vol 1 No 3 (1998): September-December 1998
Section
Articles