Technology in Local Industries

In this section, you will explore the production of indigenous beverages, including Sobolo (Hibiscus Tea), Pito, Nmedaa, Asana, and palm wine. These drinks are not only a testament to rich cultural heritage but also showcase traditional craftsmanship. Sobolo, known for its vibrant red colour and refreshing taste, is made from dried hibiscus petals infused with spices and sweeteners. Pito, a fermented beverage brewed from sorghum or millet, highlights the intricacies of fermentation science. Nmedaa, often made from maize, further emphasises the diversity of ingredients used in these beverages, while palm wine, derived from the sap of palm trees, illustrates natural fermentation processes that yield distinct flavours. Exploring the scientific processes behind these indigenous drinks involves understanding extraction methods, fermentation techniques, and the complex interactions between ingredients like acids and sugars. This journey will deepen our appreciation for the craftsmanship and cultural significance embedded in these cherished beverages.

KEY IDEAS

• Indigenous beverages are crafted from ingredients that are naturally found in the area. These can include fruits, grains, roots, herbs, and various plant materials.

• The selection of raw materials, like hibiscus petals for Sobolo or sorghum for Pito, is important. These ingredients affect the flavour and nutrition of the drink.

• Many indigenous drinks are made through fermentation, a process where sugars are turned into alcohol and gas by tiny organisms. Understanding this process helps create better flavours.

• How we get flavours and colours from ingredients is key. Different methods, like boiling or steeping, can change how strong and tasty the final drink is.

• The acidity of a beverage affects its taste and how long it lasts. Keeping the right pH balance improves flavour and helps preserve the drink.

• Temperature matters in making drinks. It can impact how flavours develop and how well fermentation works, leading to better quality beverages.

Indigenous Beverages

Indigenous beverages are traditional drinks rooted in the cultural and historical practices of local communities. These beverages are often made using locally sourced ingredients and methods passed down through generations, reflecting the unique heritage and identity of a region.

Characteristics of Indigenous Beverages

1. Locally sourced ingredients: Indigenous beverages are made from ingredients that are naturally available in the region. This includes fruits, grains, roots, herbs, and other plant materials.

2. Traditional preparation methods: The methods used to prepare these beverages are traditional and often involve fermentation, brewing, distillation, or simple extraction techniques.

3. Traditional technology: The technical know-how of methods of preparation as well as tools used originate from the traditional mentality of the indigenous people.

4. Cultural significance: These drinks often hold cultural, religious, or social importance. They are typically consumed during festivals, rituals, or communal gatherings.

5. Nutritional and medicinal benefits: Many indigenous beverages are known for their health benefits, providing essential nutrients, probiotics, or medicinal properties.

Indigenous Beverages and Their Distinguishing

Features

1. Sobolo Sobolo is made from hibiscus leaves and infused with ginger, pineapple juices, and any spices of your choice giving it a sharp, unique taste. It is typically served chilled and pairs well with meals. Some bars have created cocktails using sobolo, making it a popular and favourite drink among Ghanaians.

2. Brukina Brukina, also known as ‘deger’ or ‘nunu’ in parts of West Africa, is a fermented beverage made from cow milk and millet. A touch of sugar and salt is added for a distinctive taste, and peanuts can be included for extra flavour. Burkina is rich in nutrients like magnesium, calcium, manganese, tryptophan, phosphorus, fibre, vitamin B, and antioxidants.

3. Asaana Asaana, often called the African Coca-Cola, is a popular non-alcoholic caramelised corn drink made from fermented corn and caramelised sugar, with a taste like malt. Large ice cubes are added to keep it chilled.

4. Pito Pito is a fermented African beverage like beer made from millet or sorghum, or a combination of both. The grains are soaked, dried, milled, mixed with water, boiled, and left to ferment. Before serving, Pito is strained and has a slightly sweet and sour taste, ranging from amber to dark brown. Traditionally served in a calabash, it is often drunk from regular cups. Pito is usually bought directly from the households where it is brewed and is an important income source for rural households. It is mainly enjoyed at gatherings like marriages, naming ceremonies, and burials.

5. Palm Wine

Palm wine is an alcoholic drink is obtained from the sap of a palm tree.

Tappers climb the trees to extract the sap, or the tree is fell down. Which is then left to ferment with airborne yeast. The extraction involves inserting a small fire into a fallen palm tree’s trunk to release the sap, which is collected in jars. The sap ferments quickly, developing an alcohol content like regular beer within two hours.

6. Ginger Drink

The ginger drink is a pure, spicy ginger beverage. Various flavourings can be added for a unique twist. It is particularly good for colds and sore throats.

7. Lamugin Although like the ginger drink, Lamugin is different as it is prepared by blending ginger with other ingredients such as lemon, soaked cloves, and water.

8. Akpeteshie Akpeteshie is a stronger alcoholic beverage than whiskey and is often considered Ghana’s national spirit. It is made by distilling palm wine or sugar cane and has a rich history.

9. Mahewu Mahewu is a fermented maize drink that is slightly sour and non-alcoholic. It is made by fermenting maize porridge and is often consumed as a refreshing and nutritious beverage.

10. Nmedaa Nmedaa, a caramelised sugar maize drink that do not undergo fermentation after been prepared.

Activity 8.1 Indigenous Beverages

What to do:

1. Conduct research on indigenous beverages. Use the following guiding questions as you research:

a. What are indigenous beverages?

b. Why are they known as indigenous beverages?

c. What are their characteristics?

d. Name some of them and the localities where they are predominantly prepared.

e. Do any of the beverages have cultural significance?

f. What are the traditional methods used to prepare some of these beverages?

g. What scientific processes are involved in their production?

2. Prepare a digital presentation and share your findings with the class.

Include pictures and diagrams to make your presentation interesting.

Activity 8.2 Locality of Indigenous Beverage

What to do:

1. Carry out research into the localities where the local beverages are predominantly prepared.

2. After the research, copy and complete the table below:

Local Beverage Locality where predominantly prepared Sobolo Most communities in Southern Ghana Brukina Fulani and Zongo communities.

Asana Pito

Palm wine Communities where there is oil palm.

Ginger drink Lamugin Akpeteshie Throughout Ghana Mahewu Nmedaa Scientific Processes Involved in The Production of Indigenous Beverages

1. Fermentation This is a key process in creating many traditional beverages. This biological mechanism converts sugars into alcohol and carbon dioxide using micro- organisms like yeast and bacteria. There are two types of fermentation used.

These are:

a. Ethanol Fermentation: This method is widely used to produce alcoholic beverages such as palm wine, traditional beers, and fruit-based fermentation. Baking yeast transform glucose into ethanol and CO₂.

b. Lactic Acid Fermentation: This process is utilised in making non- alcoholic fermented beverages, including traditional fermented milk drinks (such as kefir) and certain vegetable-based drinks. Lactic acid bacteria (like Lactobacillus species) convert sugars into lactic acid, which acts as a preservative and gives the beverage a sour flavour.

2. Distillation This creates spirits from fermented beverages by heating the liquid to separate alcohol from water and other components based on their differing boiling points.

Activity 8.3 Distillation Process

What is needed

• Heat source (such as a hot plate), Heat-resistant flask (Erlenmeyer or round-bottom)

• Distillation apparatus (condenser and collection flask)

• Thermometer, rubber tubing, ice and water

• Alcohol-water mixture (e.g., a small amount of rubbing alcohol diluted with water)

• Clamps and stands, safety goggles and gloves What to do

a. Secure the heat-resistant flask on a stand using a clamp.

b. Attach the distillation condenser to the flask. Ensure the condenser is properly connected to allow the vapour to pass through and condense into the collection flask.

c. Connect rubber tubing to the condenser’s water inlet and outlet.

d. Place the inlet tube into a container of cold water with ice to keep the condenser cool. The outlet tube should lead to a drain or another container.

e. Place the thermometer in the flask, ensuring that its bulb is immersed in the liquid but not touching the bottom.

f. Pour the alcohol-water mixture into the heat-resistant flask and note its initial temperature.

g. Turn on the heat source and gradually heat the mixture. Observe the temperature rise.

h. As the mixture heats up, the alcohol (which has a lower boiling point than water) will start to evaporate first.

i. The vapour will travel up into the condenser, which will cool down and condense into liquid form.

j. Collect the condensed liquid (distillate) in the collection flask.

Observation

a. Monitor the temperature closely. When the alcohol is boiling, the temperature will remain relatively steady and then start to rise again as the water begins to boil.

b. Collect the distillate at different temperature intervals to observe the separation of alcohol and water.

Explanation: This hands-on activity demonstrates the principle of distillation, where a mixture is separated based on the different boiling points of its components. As the mixture heats up, the component with the lower boiling point (alcohol) evaporates first. The vapour then travels through the condenser, which cools and returns to a liquid state, separating it from the component with a higher boiling point (water).

Safety Precautions

a. Always wear safety gear to avoid splashes or spills.

b. Ensure the heat source is stable and does not come into direct contact with flammable materials.

c. To avoid inhaling vapours, experiment in a well-ventilated area or under a fume hood.

d. Be cautious with the glassware and heat sources to prevent burns or breakages.

3. Pasteurisation Involves heating beverages to a specific temperature to eliminate harmful micro-organisms without significantly altering the taste. This technique is used to prolong the shelf life of both alcoholic and non-alcoholic drinks.

4. Filtration Its processes are used to remove solid particles, yeast, and other impurities to enhance the clarity and stability of the beverage. This can involve physical filters, and clarification might use substances like bentonite or egg whites.

5. Carbonation Is the process which adds carbon dioxide to a beverage either naturally during fermentation or artificially. This process is commonly used to produce sparkling wines and traditional sodas.

6. Brewing Brewing indigenous beverages combines traditional techniques with scientific principles, involving the transformation of raw ingredients into flavourful drinks through fermentation and other biochemical processes

Activity 8.4 Field Trip to a Local Brewery

What to do:

1. Visit a local industry or brewery that produces indigenous beverages with a supervisor.

2. Before the visit, prepare questions and hypotheses about the processes you expect to see during your visit.

3. Make notes of your observation and engage in a discussion with your class to share your learnings and insights.

Have you tasted the delicacy of a locally brewed drink called asana? It has other equally interesting names such as “liha”, “elewonyo”, “ekuleme” and “sanakoe”.

Irrespective of the name, the taste remains the same. Have you taken your time to really discover how it is been prepared?

What is Asana/elewonyo/liha/ekuleme drink?

Asana, often called the “African Coca-Cola,” is a popular non-alcoholic caramelised corn drink made from fermented corn and caramelised sugar, with a taste like malt. Large ice cubes are added to keep it chilled for a better drinking sensation.

Figure 8.1: Chilled asana on display Figure 8.2: Chilled asana being served Question: Write your answer in your notebook.

What are the scientific processes involved in the production of asana?

Scientific Processes Involved in Asana Drink

Production

1. Cleaning and soaking: Thoroughly wash the grains to remove debris and stones and soak them in water for 48-72 hours. This causes hydration and activation of enzymes within the grains, initiating the germination process.

2. Germination (Malting): Covering and maintaining moisture allows the grains to sprout. This causes the enzymatic breakdown of starches into simpler sugars, which are essential for fermentation.

3. Drying: Drying the sprouted grains to halt the germination process. It also preserves the enzymatic activity while making the grains suitable for storage and milling.

4. Caramelisation: Melting and browning sugar in a pot. This thermal decomposition of sugar molecules results in complex flavours and colour changes.

5. Dissolution: Adding hot water to caramelised sugar creates a syrup without crystallisation.

6. Mashing: Mixing powdered grains with water and boiling. This softens the grains.

7. Boiling: Heat the mixture for one hour. This sterilises the mixture and extracts flavours and sugars from the malted grains.

8. Filtration: Strain the boiled mixture through metal mesh and cheesecloth.

This removes solid particles, resulting in a clear liquid.

Activity 8.5 Guest Speaker Session

What to do:

1. Inform your teacher or parent to arrange a guest speaker session where a traditional local beverage maker or resource person will deliver a lecture on the local beverages.

2. As you listen to the lecture, make notes and jot down any questions you may have.

3. Engage in a discussion after the session with your peers or family to share your insights and thoughts.

Activity 8.5 Production of Asana

What you need:

• 200 grams dry corn kernels.

• 100 grams sugar for caramel

• Sugar/sweetener to taste and milk (optional) Dry corn Sample of Sugar

Figure 8.3: Ingredients for Asana Production

What to do:

1. Soak corn kernels in 2 litres of water for 2 days, making sure to change the water on the second morning.

2. Place corn kernels on a kitchen towel and then on a flat wide sieve (similar to a winnower) or a flat surface and leave covered in a dark dry place to germinate. This could take between 2-4 days.

3. Dry the sprouted kernels in the sun for about 6 hours and then sprinkle with water and wrap tightly in old newspapers. Store in a dark, dry, and cool place for one day.

4. Break up the kernels into smaller pieces by pulsing in a blender or a food processor. Sieve into a bowl and keep both flour and larger chunks of corn.

5. Boil the larger, broken chunks of corn in about 1 litre of water for about 30 minutes, strain and leave to cool.

6. Roast the flour in a pan over low to medium heat until flour is dark brown in colour.

7. Mix strained liquid and roasted corn flour and leave overnight to slightly ferment.

8. In a pan, make the caramel by melting sugar until it is pale brown to dark brown.

9. Mix the caramel with the slightly fermented liquid and add more sugar if needed.

10. Bottle it and keep in a refrigerator.

Figure 8.4: Soaked corn kernels

Figure 8.5: Sprouted corn kernels

Figure 8.6: Water from soaked corn

Sobolo (Hibiscus Tea)

Sobolo, also known as zobo, is a local Ghanaian drink which is made from hibiscus leaves. It is infused with ginger, pineapple juices and other spices of your choice giving it a sharp, unique taste. It is typically served chilled and pairs well with meals. Some bars have created cocktails using sobolo, making it a popular and favourite drink in Ghana. Currently, sobolo is one of the popular local drinks enjoyed in Ghana.

Response from madam Adobea (aka Maame Sobolo), a popular sobolo maker and seller, during a field trip to her facility indicates that, juices added to the sobolo drink are mainly citrus and it is optional. A spice of your choice is also added for a unique personal touch.

Figure 8.7: Sobolo or zobo drink

Activity 8.6 Preparation of Sobolo (Hibiscus tea) What we need:

• One pineapple

• One cup of dates

• Two cups of hibiscus

• Water

• Sugar/sweetener to taste Spices that can be added by choice are:

• Two large thumbs of ginger (peeled)

• Fifteen grains of Selim

• Seven African nutmeg

• Two tablespoons of cloves

• Two dried chillies

• One tablespoon of black peppercorn

• One tablespoon of grains of paradise What to do:

1. Prepping Ingredients

a. Clean the pineapple by soaking it in water and vinegar for 2-3 minutes.

b. While the pineapple is soaking, soak the dates in warm water until they are soft, then drain.

c. Remove a few leaves from the pineapple crown and peel it. (d) Cut the pineapple into chunks, removing the core.

2. Making the Drink

a. Blend the pineapple chunks with ginger, spices, and dates until smooth.

b. In a pot, combine the pineapple leaves, skin, blended mixture, and spices with 10 cups of water. Bring to boil without covering the pot to prevent splashing.

c. Once the water begins to boil, add the hibiscus leaves and reduce the heat to maintain a rolling boil, allowing the mixture to soak.

d. Soak the mixture for at least 30 minutes, then turn off the stove.

e. Add sugar to taste.

f. Allow the drink to cool to room temperature.

g. Strain the drink using a fine mesh strainer.

h. Bottle the drink and store it in a refrigerator.

Figure 8.8: Some ingredients for sobolo/zobo drink Scientific Processes Involved in Sobolo Production

1. Cleaning: Clean the pineapple by soaking it in a water and vinegar solution for 2-3 minutes. The vinegar’s acetic acid kills bacteria and removes pesticides from the surface of the pineapple.

2. Soaking: This hydrates and softens the dates, making them easier to blend.

3. Blending: This process mechanically breaks the fruit and spices into a homogenous mixture, facilitating flavour extraction and nutrient release.

4. Boiling: The heat facilitates the extraction of flavours and beneficial compounds from the ingredients.

1. Identify the ingredients for the preparation of sobolo

2. Explain the scientific processes involved in sobolo production

3. Demonstrate how sobolo is produced using the necessary ingredients and materials.

4. Identify ingredients for the preparation of asaana/elewonyo/liha/ ekuleme.

5. Explain the scientific processes involved in asaana/elewonyo/liha/ ekuleme.

6. Demonstrate how asaana/elewonyo/liha/ekuleme is produced using the necessary ingredients and materials.