Alcohol content of traditional brews and miti ni dawa in Kenya

dc.contributor.author	Kibwage, IO
dc.contributor.author	Maitai, Charles K
dc.contributor.author	Mureithi, Isaiah G
dc.date.accessioned	2013-02-19T14:13:29Z
dc.date.issued	1998
dc.identifier.citation	East and Central African journal of pharmaceutical sciences, vol. 1 no.3	en
dc.identifier.uri	http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/10346
dc.description.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 oi 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	en
dc.language.iso	en	en
dc.subject	Kenya,	en
dc.subject	Traditional,	en
dc.subject	Other brews,	en
dc.subject	Alcohol content	en
dc.title	Alcohol content of traditional brews and miti ni dawa in Kenya	en
dc.type	Article	en
local.embargo.terms	6 months	en