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A South African Traditional Beer) processes Review Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer) Edwin Hlangwani 1 , Janet Adeyinka Adebiyi 1 , Wesley Doorsamy 2 and Oluwafemi Ayodeji Adebo 1,* 1 Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P.O. Box 17011, Gauteng 2028, South Africa; [email protected] (E.H.); [email protected] (J.A.A.) 2 Institute for Intelligent Systems, University of Johannesburg Doornfontein Campus, P.O. Box 17011, Gauteng 2028, South Africa; [email protected] * Correspondence: [email protected]; Tel.: +27-115-596-261 Received: 18 September 2020; Accepted: 10 November 2020; Published: 13 November 2020 Abstract: Traditional beers, such as palm wine, kombucha and others, are notable beverages consumed all over the globe. Such beverages historically contribute to food security on a global scale. Umqombothi is a South African traditional beer nutritionally packed with minerals, amino acids, B-group vitamins and much-needed calories. As a result, the production and consumption of this traditional beverage has been an integral part of South African’s social, economic and cultural prosperity. Unfortunately, difficulties in bioprocessing operations have limited its availability to household and small-scale production. It is at these micro-production scales that poor hygiene practices and the use of hazardous additives and contaminated raw materials continue to increase, posing serious health risks to the unassuming consumer. This study provides an overview of the processing steps and underlying techniques involved in the production of umqombothi, while highlighting the challenges as well as future developments needed to further improve its quality and global competitiveness with other alcoholic products. Keywords: umqombothi; South Africa; bioprocessing; artificial intelligence; health; safety; local beer 1. Introduction The production of cereal-based beers in Africa date back to 3500 BC [1–3]. Historians believe that the domestication of cereal crops in North Africa, between 4650 and 4350 BC, catalysed interests in beer brewing [4]. Across the continent, millet, maize and sorghum beers are produced in different regions based on the type of crop widely distributed [5,6]. Although sorghum accounts for only 23% of the farmed land area, sorghum beers, usually termed “African opaque beers”, are amongst the most popular types of beer in many countries such as South Africa, Nigeria, Ghana, Togo and Zimbabwe [1–3,5,7]. This diversity in demographics of the African continent has led to variations in respective brewing (production) processes [8]. For example, home-brewed traditional beers in Burundi are mainly made of banana and cereal grains, with names such as impeke, urwatwa, kanyanga, and isongo [2]. In contrast, doro is a Zimbabwean variation produced from sorghum, sprouted maize and finger millet malt [2,9]. As a result of these variations and locality of the produce, traditional beers are known by their local names: amgba (Cameroon), bili bili (Chad), mtama (Tanzania), dolo (Burkina Faso), tchakpalo (Ivory Coast, Togo and Benin), ikagage (Rwanda), chibuku (Zimbabwe), merissa (Sudan), ontaku (Namibia) and pito (Ghana and Nigeria) [1,8]. Umqombothi is an IsiZulu term describing a sorghum-based beer with an opaque pinkish colour, creamy constituency and sour aroma (Figure1)[ 2,10]. The consumption of umqombothi is common in Processes 2020, 8, 1451; doi:10.3390/pr8111451 www.mdpi.com/journal/processes Processes 2020, 8, x FOR PEER REVIEW 2 of 21 Processes 2020, 8, 1451 2 of 21 Umqombothi is an IsiZulu term describing a sorghum-based beer with an opaque pinkish colour, creamy constituency and sour aroma (Figure 1) [2,10]. The consumption of umqombothi is common in religious ceremonies;ceremonies; African African festivals; festivals; and ritualsand rituals such assuch circumcision as circumcision and initiation and schoolinitiation graduation school celebrations,graduation celebrations, communication communication with ancestors with (amadlozi ancestors), praying (amadlozi for rain,), praying weddings for andrain, the weddings handing overand ofthe a handing dowry as over well of as a birthsdowry and as well funerals. as births Thus, and similar funerals. to other Thus, African similar traditional to other African beers, umqombothi traditional formsbeers, anumqombothi important forms aspect an of important the cultural, aspect spiritual of the and cultural socioeconomic, spiritual activitiesand socioeconomic in the continent activities [1,2, 8in]. Notthe continent only is this [1,2,8]. a significant Not only food is this product, a significant but the food famous product, African but singerthe famo Yvonneus African Chaka singer Chaka Yvonne had a popChaka song Chaka with had “Umqombothi a pop song” with as its “Umqombothi title [11], which” as its gained title [11], popularity which gained in the popularity early 1980s. in Inthe an early era where1980s. healthIn an era is an where important health factor is an for important food-purchasing factor for decisions, food-purchasingumqombothi decisions,has also umqombothi been suggested has asalso a healthybeen suggested alternative as a to healthy “clear” alternative or western to beers “clear” [2]. or western beers [2]. Figure 1. Umqombothi (South African traditional beer) served in a cup. Regardless of the health benefits benefits and affordability, affordability, brewing umqombothi has not been formally standardised, especially on a household level [[1,81,8].]. This This may may be be because the old-age method of making traditionaltraditional beer beer requires requires the the knowledge, knowledge, skill skill and expertiseand expertise of the of local the people, local people, usually usually African elderlyAfrican womenelderly whowomen use who diverse use self-taughtdiverse self-taught beer preparation beer preparation methods methods [1,2,12]. The[1,2,12]. lack ofThe standard lack of proceduresstandard procedures and guidelines and guidelines lead to day-to-daylead to day- fermentationto-day fermentation variances variances which subsequentlywhich subsequently result inresult inconsistent in inconsistent taste, taste, body body and textureand texture of the of beer the beer [3,8]. [3,8]. On On a commercial a commercial scale, scale, the the production production is limitedis limited to to a fewa few local local products products [8 [8].]. Brewers Brewers report report that that thethe productionproduction activitiesactivities andand the monetary reward are are often often disproportionately disproportionately unattractive unattractive to toinvestors investors interested interested in product in product development development and andcommercialisation commercialisation [2,13]. [2 ,13 ]. Concerns overover general general hygiene hygiene practices, practices, toxic to substances,xic substances, the behaviour, the beha knowledgeviour, knowledge and attitude and ofattitude informal of informal brewers brewers and the beer’sand the microbial beer’s microb compositionial composition have equally have beenequally raised been by raised South by African South authoritiesAfrican authorities [2,12]. Contaminated [2,12]. Contaminated beer has ledbeer authorities has led authorities to close down to close local pubsdown (shebeens local pubs) and (shebeens publicly) disposeand publicly home-brewed dispose home-brewed beer to discourage beer to its discourage consumption its consumption [2,12]. A study [2,12]. by A Lues study [2] by found Lues that [2] “50%found of that brewers “50% washed of brewers the containerswashed the when containers visibly when dirty, whilevisibly 45% dirty, washed while them 45%after washed use.” them A similar after findinguse.” A relatingsimilar finding to washing relating of hands to washing found that of ha 45%nds of found brewers that washed 45% of theirbrewers hands washed only after their visiting hands theonly bathroom, after visiting while the 55% bathroom, washed while their hands55% wash onlyed when their “really” hands only dirty when [12]. Unwashed“really” dirty utensils [12]. andUnwashed unwashed utensils vessels and largely unwashed contribute vessels to the proliferationlargely contribute of spoilage to the microorganism proliferation and of unwanted spoilage contaminantsmicroorganism [2 and,10,12 unwanted,14]. contaminants [2,10,12,14]. In some instances, brewers have added hazardous “ingredients” such as battery ash, battery acid and methylated spirits to make umqombothi more concentrated or to superstitiously attract more customers [[2,12,15].2,12,15]. Such Such br breacheseaches in household household production of th thee beer are are not not uncommon, uncommon, especially especially where the demand may dictate the production process.process. During periods of high demand, the cooking step may may be be skipped skipped and and the the fermentation fermentation process process may may be shorted be shorted and/or and halted/or halted altogether altogether to satisfy to Processes 2020, 8, 1451 3 of 21 satisfy consumer demand [2,10,12]. As a result, the final beer product is often less nutritious, tasty and safe for consumers [2,3,8,12]. These factors, together with low ethanol content, shorter shelf life and organoleptic variations, have rendered traditional African beer to appear less attractive than barley-brewed western beers [8,16]. The challenges around general quality and the health hazards linked to production and consumption of traditional
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