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| Vol. XV, Issue 1 (Winter 2008):Nigeria’s Indigenous Chemistry |
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EDITORIAL BOARD: Gloria Emeagwali Walton Brown-Foster Haines Brown REGIONAL EDITORS: Olayemi Akinwumi TECHNICAL ADVISORS: Tennyson Darko Peter K. LeMaire Bernice A. LeMaire Maintained by |
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Table of contents
This issue of Africa Update was made possible by the scholarly
research of six Nigerian scholars of the Chemistry Department of
Adamawa State University and the Federal Polytechnic, Mubi,
Nigeria. Special thanks go to Moses Zaruwa of Adamawa State
University for coordinating the research into traditional chemistry.
They focus on tanning, brewing and distillation in northeast Nigeria.
In the discussion of tanning, they focus on some of the underlying
scientific principles, and do the same in the case of brewing and distillation.
They point to the historical use, by local experts, of quela
droppings, rich in ammonia, and uric acid, for removal of the hair from
The hides used in tanning. They argue that the choice of quela was a rational
one, because the quela droppings were rich in ammonia, and this created
an ‘endothermic reaction’ with molecules, and aided in the removal of water
from the hides. Another commonly used substance, Kaya senegalensis,
provided a vegetable oil with antimicrobial and preservative properties.
The tanners usually applied Kaya senegalensis during the final
Oiling process.
Zaruwa, U.N Ibok and U.I Ibok, take us through the
process of brewing and explain the various stages in the
creation of giya (alcohol) in beverages traditionally referred to as
burukutu in the region. They point to the extensive use of sprouted grains,
collectively called tsiro in Hausa and emphasize their high enzyme
content. It is pointed out that the sprouts and associated
enzymes aided the breakdown and conversion of sugars into alcohol in
traditional beer making. The local brewers could hardly have chosen
better biological catalysts for the conversion of sugars into alcohol. This, they
achieved by trial and error experimentation.
The issue concludes with a focus on ancient indigenous distillation techniques in the production of African gin and whisky. A fermented mash was heated and the vaporized alcoholic content condensed and collected as alcohol. Bamboo sticks, replaced by pipes in contemporary distillation, earthen ware pottery and prepared sorghum flour were among the basic equipment and raw materials used in the production of argi, the distillate or condensed steam that the Northeast Nigerians, Chadians and Cameroonian customarily consumed. We thank the contributors to this issue for their scholarly research into an important under- researched aspect of Africa’s past and present.
Gloria Emeagwali Return to Table of
Contents
Traditional Tannery and Dyeing (Yirie) Methods:
A Science par Excellence in Northeastern Nigeria
This study takes a critical look at the ingenuity behind traditional African tannery and dyeing methods in some parts of Northeastern Nigeria in Adamawa State. It points to the basic concepts and the science involved in traditional tannery and dyeing.
Traditional Leather Tanning in Northeastern Nigeria Northeastern Nigeria has a long history of traditional leather tanning. The various ethnic communities that now inhabit this section of Nigeria share many things in common with regards to finished leather products from animal hides and skin, and to a large extent the traditional procedure of tanning. Several sites visited and individuals questioned, all of whom come from the different parts covering the six geopolitical states of Northeastern Nigeria, showed, and pointed out that the process of tanning hides in the various regions appears to carry very similar features. But it is worthy of note that, tanning as an occupation has almost disappeared from communities where it was once practiced. All that is left now are half buried vats and sites now abandoned by former owners to domestic animals or converted to other uses. This is the same case with the dyeing process.
In Michika local government area of Adamawa State, the only surviving and operational tanning industry is being operated by a 72 year old man, and a gentleman of about 40 who serves as manager and salesman. This tanning site is the only one within the northern axis of Adamawa State which still uses traditional techniques with minor modifications. Like most traditions, the tanner said he served as an apprentice to the original owner of the site some 48 years ago, and he has always been there since the owner of the site passed away. To him, tanning is a tradition that was passed on to his generation. Because of the tedious and obnoxious nature of the activity, younger generations do not show any interest in the manufacturing process, hence its gradual disappearance.
The scientific basis for this is similar to the explanation given by the tanner. The hide or skin is made up of a proteinous fiber, which is very strong in tensile strength; the best way of rendering it susceptible to desired texture is by the denaturation of its proteinous materials. This is achieved by exposing it to high salinity, that is, salty environment. This procedure would loosen the adhesion of the hair to the skin and would render it stretchable. The skin is removed and placed on what looks like a work stone or table. Here a double handled and blunt edged knife is used to remove the hairs on it. This could take up to 30 to 45 minutes, depending on the size of the skin. Into a second vat already half filled with water is measured a container of quela bird droppings. The hides are allowed to remain in this for another day. The droppings of birds are rich in ammonia or rather uric acid. Like the former, it is an organic acid made up of carbon, nitrogen, oxygen and hydrogen2. This is very important material in the tanning industry of these parts. Other animal droppings were said to be used in other parts, such as those of pigeon, peacock and chicken. The tanner stressed that quela droppings give the best results in the final removal of hairs on the hides. The part played by the quela dropping seems to be under estimated by the traditional tanner. Other people asked, confirmed that the droppings help to eliminate the strong smell, and that it speeds up the cleaning of the material. These reasons are supported scientifically. Ammonia in whatever form it is produced has many uses. It is a raw material for the manufacture of products like hair conditioners, facial cleaners, bath oils, and lotions, as smell, odour or dirt remover. It creates what is referred to as an endothermic reaction with water molecules; hence it can be said to aid in the removal of water from the hides and skin, during drying3.
Acacia nolytica4, is a tree synonymous with the sub Saharan region of Nigeria of which northeastern Nigeria falls within. Its seeds, which are long finger - like and brownish, are called Gabaruwa in Hausa language or Kejelevwa in the Higgi language of Michika. These are milled or pounded in mortars, after which a measure is soaked in hot water (boiled). The hide or skin is soaked again in to this new mixture for a whole day. This is done while the mixture is still hot. The reason is that, it adds to the aesthetic characteristics of the leather and gives it a unique hardness that is, putting a stop to the pliability of the skin. These reasons are also supported by modern science both in the tanning industry and otherwise. The Acacia nolytica seeds, like the mother tree, are rich in tannin or tannic acid; this is used in contemporary tanning as a final addition before waxing. However in the traditional tanning, the use of the tannic acid from plant parts is repeated twice, and at two different stages. Going by the effect of tannin or tannic acid on proteinous tissue, it can be assumed that the first stage of using the tannic acid is to denature the protein the more, so as to effect the removal of gummy fleshy tissues from the hides and skin, using the same double handle knife that was used to remove the hairs. The skin is again soaked in the tannous water for a whole day .This serves as the final stage of hide and skin tanning before it is sprayed and dry on ropes or some times nailed to flat surface using pegs. A second use of the tannin or tannic acid is to enhance extensibility of the skin to enable water loss during the drying process. The tanner affirmed that, the tannic acid may not be used for the second time depending on what the leather is to be used for.
The final process of the tanning process is the oiling process. This involves the application of vegetable oil or oil from the seeds of a tropical tree, Kaya senegalensis. The oil serves as a preservative, though it is known scientifically to possess antimicrobial properties5, it also enhances the flexibility of the leather. The oiled leather would finally be placed or sprayed on the sun to dry.
DYEING LEATHER
The finished leather may not always be oiled before the dye stuff is applied. However, the tradition in Michika involves firstly the application of oil (vegetable oil) on the leather. It is rubbed on the surface of the leather until it is satisfied that the oil has been absorbed considerably into the leather. The dry oiled leather is soaked in water for about three hours, this serves to loosen the fiber contained in the leather for the dye to penetrate into it. It is then transferred into a hot water basin that is still on fire.
To another vessel of hot water is added a desired quantity of the dye stuff. The dye stuff depends on the desired colour, that is, red, black, yellow or blue. The various dye stuffs have different method of preparation. Presently, imported dye stuff has replaced the traditional dyes and this is primarily because the processes of preparation of three dyes are considered tedious or rather very tasking. The imported dye stuff come in any colour ranging from blue, red, yellow, black and so on. These dye stuffs are simply referred to as Galura, in Hausa language and they are said to be imported from countries such as China, Taiwan, India and Thailand.
The leather from one vat of hot water is transferred into one with the dye stuff and made to stay for between forty five minutes to one hour, during which a wooden rod is used for turning the whole mixture. The leather is then removed from the basin containing the dye and sprayed on fine sand for the sun to dry up, midway the tanner some times employ apprentices who wear specially made footwear’s that are worn for massaging the dye into the leather. (Picture 9). Previously, the shoes were made from animal leather. The leather is left in the sun after this process and when it is dried enough, they are neatly folded into desired shapes and pressed using the same shoes.
Manufacture of Local Dye Stuff for use on Leather
Black Dye
To make dye stuffs, iron fillings are collected from the black smiths in early times, while today the filling can be often from places where metal works are carried out. The fillings are mixed with sugar (sugarcane or bits extracts)6, and the Gabaruwa (Acacia nolytica) and hot water. The entire mixture is left to stand for a whole day. This is used on the leather if black coloured leather is desired. It is left for about an hour before it is sprayed to dry. It should be noted that what actually introduces the black colour in this mixture is the Iron fillings. The tanner said that the discovery was by accident.
Blue-Black Dye (yirie)
Yirie is harvested and spread under a roof to dry, after which it is pounded and mixed with hot water and potash, and stirred thoroughly to ensure a total dissolution of the potash. While the mixture is still hot, the dried leather is immersed in the mixture and allowed to stay for at least an hour with occasional turning with a wooden rod. The Yirie dye and its equivalent are widely used from the northeast to the central part of Nigeria.
RED DYE Before the coming of Garula (imported dyes), red coloured dyes were made from sorghum stalks. The stalks are chosen meticulously after harvest and chopped into small pieces with knife. Experts claim that the redness of the stalks could be as a result of fungal infection on them, or some genetic abnormality in the crop8. The red stalk pieces are left to dry in the sun and later crushed into powder in traditionally carved mortar. The red powder is mixed with potash powder in an earthen ware that has hot water up to the middle, while it is continuously stirred with a wooden rod. This mixture is used to dye dried hides and skin to desired taste.
CONCLUSION
The traditional methods of tanning and dyeing in northeastern Nigeria anticipate and reflect to a large extent the fundamental basis of contemporary tanning and dyeing. These principles were neither linked to spirits nor magic but trial and error experimentation as well as accidental discovery. It therefore points to the fact that, at some time amongst our ancestors’ communities, some had the effrontery to carry out trials, which involved testing the efficacy of one substance to another, which we in contemporary times associate with scientific research.
REFERENCES
1. Department of Chemistry, Adamawa State University, Mubi and the
School of Foundation and General Studies, Adamawa State University, Mubi. Adamawa State. Nigeria.
2. Murungan, K., Saravababu, S. and Arunachalam, P. Screening
of tannins acyl hydrolase’s producing tannery effluent fungal isolates
using simple agar plate and Smf process. Bioresource on line, (2006); Wilfried, P. Directory of Microbicides for the Protection of Materials and Processes. Springer Netherlands, Berlin, (2006).
3. Chido, S., Kondakova, O., Michelini, M.C., Russo, N. and Silicia, E. (2003). Reaction of Bare VO+ and FeO+ with ammonia. Inorganic Chemistry, 42 (26) 8773-8782.
4. Sheik, M.I. Acacia nolytica (L). Its production, management, and utilization. Pakistan regional wood energy development program in Asia. GCP/111/NET Field document No.20, F.A.D Bangkok 10200, and Thailand. (1989). P.45
5. Audu-Peter,J.D.,Olorunfemi,P.O.and Njoku,N. Antimicrobial and pharmaceutical properties of Khaya senegalensis seed oil. Journal of Pharmacy and Bioresources (2006). Vol. 3 (1): 19-24
6. Zumeriye, A. and Alper, I.(2007). Uses of dried sugar beet pulp for binary biosorption of Gemazol Turquoise blue-G-reactive dye and copper (II) ions. Chemical Engineering Journal. Vol 127,1- 3. pp.
177-188. Unander, D.W. Callus induction in Phyllanthus species and inhibition of viral DNA polymerase and reverse transcription by callus extracts. Biomedical and Life Sciences.
7. Technology. (1991).98 (4) 946 - 949.
8. Selected interviews with Emmanuel Agbo, Gambo Ahmed, and Clement Wadawasina and others individuals- 2006 and 2007.
Appreciation: Emmanuel Agbo, Gambo Ahmed, and Clement Wadawasina and others. I also appreciate the kind assistance of my Employers, Adamawa State University, Mubi, Head of Department (Chemistry), Dr. J. T. Barminas for his encouragement, and, all others too numerous to mention.
This paper perceives the art of brewing as one of the oldest food processing activities ever known to humans and the oldest method of Biochemistry ever acknowledged and used by men and women. The traditional scientific technique unique to African brewing methods is explained with particular reference to the applied sciences. The use of enzymes is high lighted for the scientific community and historians to appreciate without bias to the supposed discoverers of modern enzymes.
Introduction
Today, beer brewing is a major industry worldwide. In 2002 for example in the United States of America, 1800 brewers produced over 175 million barrels of beer. Each American would be assumed to consume about 83 litres (22 gallons) of beer3. African traditional beer comes in numerous names depending on the language of the community. Looking at Northeastern Nigeria, the culture of brewing is as old as the communities found in this area. While the word “beer” sounds foreign to the inhabitants of this area, the common name used presumed to be Hausa or a pidgin of some evolved language is giya (alcohol) and traditionally referred to as burukutu.
The purpose of this paper is not to look at the history of brewing par se, but to carry out an in depth analysis on the method of archiving set objectives of this process from the scientific point of view. A simple comparison will also be made of the ancient traditional practice and the contemporary techniques used for the production of the same products.
An enzyme can simply be defined as a biological catalyst. In chemistry, the word catalyst is defined as any substance which hastens or speeds up a chemical reaction, but remains unchanged at the end of the reaction. Enzymes identified by modern science since it was first defined number up to eight hundred. Their presence has been confirmed in plants as well as animals.
The enzyme of importance in brewing is that which is known to catalyze (aid the breakdown) or conversion of sugars into alcohol.
Fermentation
A vast array of traditional food preparation methods involve steps that lower their toxicity levels and improve their nutritional properties, thus rendering them safe for consumption and becoming a regular part of the cuisine indigenous to these areas. For example the fermentation of sorghum, millet or maize derived sugars into beer, yeast decreases the levels of tannins, a stomach irritating chemical and increases the levels of B vitamins and essential amino acids5. Strictly speaking, fermentation is a biochemical process. The primary activity in this process is the conversion of sugar to alcohol by enzymes produced from yeasts cells or sprouted grains (Tsiro). In biochemical terms fermentation is better explained in phases or stages, which are mainly three in number. The process is aided by yeast cells, which are either gotten artificially or exist naturally in the atmosphere. The process is continuous is a one. This is why beer (and wine) improves with age to a higher degree, as long as enzymes are present in the mash.
The word Tsiro is of Hausa origin. It means sprouted grains. The communities located around the northeastern part of Nigeria have various uses and names for the sprouted grains e.g., Lunguda – Bwaha, Marghi- Thlam, Higgi- Zarabalha, Bura- Thali, Fali- Brunan, Nzanyi- Tsibote, Bachama- Murozume, Kilba- Thlam and so on. Nutritional scientists and those of similar discipline claim that sprouts are the most complete and nutritionally stable of all foods tested. They are real life vitamins, minerals, proteins and enzymes6. Sprouts are defined to be predigested foods which have a higher biological efficiency value than whole seeds, raw or cooked. The sprouting process was observed under the influence of light to create chlorophyll, thus making it very effective in overcoming protein deficiency anemia7. There is a claim by same experts, that the sprout prevents depletion and early disappearance of youthfulness due to sexual practice as a result of its high vitamin E content8. That some vitamin levels increases during sprouting by about 500% has made modern nutritionist to include it as a must for achieving good health and growth. For example, in wheat, vitamin B12 quadruples, other B vitamins increase 3 to 12 times their normal values, vitamin E content triples. It was observed that fibre content increases three to four times that of whole wheat bread9. Sprouted grains were also reported to be rich in vitamin C, which mainly was believed to be of fruit origin; carotenoids A and many B vitamins all of which are usually in short supply in our diet were observed to be present in sprout in very significant proportions10.
It was observed that the process of sprouting makes food to be safer for consumption, this is in its ability to remove anti-nutrients such as enzyme inhibitors i.e., tannins, phytates and others11. The merits of sprouts as recorded by experts are indicative of the fact that, it would not have been stumbled upon by coincidence by traditional African brewers. The main constitute of sprouts is its high enzyme content which is exploited for both protein and carbohydrate digestion.12 Basic biochemical sciences teaches that, the high enzyme contents of sprouts can be destroyed in the presence of high temperature, but its presence within foods or drink surely enriches it.
Another interesting phenomenon about sprout is that modern science attributes anti-aging properties to it13, this is because its rich enzyme content is said to help the body in several metabolic processes since aging is caused by enzyme depletion in the body. Since sprouts have and are known to have such rich nutritional properties, one would only wonder how African communities in the early times came across this knowledge. Those questioned, claimed ignorance of the genesis of this knowledge, but it is worthy of note that, African communities did have a very rich culture and tradition in their social cum spiritual life, hence the claim that diseases that now plague Africa were not known in the early times, especially those relating to malnutrition.
Nigerians at this point should
cooperate and give a chance to Umaru Musa Yar'Adua, a University graduate and
former lecturer. They should do the same for Dr. Goodluck Jonathan who holds a
Doctor of Philosophy. Anyone who has ever been a class captain or student
representative knows that leadership is not easy; it is too early for
criticisms. Uneasy lies the head that wears the crown. Since every ethnic group
in
The transfer of the knowledge about traditional brewing is known to be mainly from mother to the female child in most of the areas visited. The traditional brewing in itself is agreed to be a unique art among these communities.
The Drawbacks in Modern Brewing Process
Though brewing has evolved over a very long time, the introduction of modern scientific techniques has made it one of the largest industries in the world. This however has a few drawbacks, mainly as a result of the fact that the process is hastened in order to maximize yield and profit.
The conversion of sugars to alcohol can be accomplished either by the use of enzyme extracts contained in the sprouted grains, or, malt as the case may be. On a very large scale starch or complex sugars are treated with synthetic or mineral acids in a process called acid hydrolysis14. The cooking and conversion of the starch takes place simultaneously. The added acid is neutralized with the addition of another chemical, Calcium hydroxide (Lime) or some other base before it is subjected to fermentation. This process is allowed only on a large scale basis, because cooking and fermentation time are shortened, and the method is readily adaptable to continuous operation15. The acidification of the mash and its neutralization renders the nutrients contained in the grains unavailable because it denatures them. Thus the brew is made nutritionally unattractive and useless to the body of the consumer.
Tsiro in the Brewing Process
The brewing process among African communities of northeastern Nigeria is very similar in all ramifications. In these parts, brewing is predominantly done by women, but the largest percentage of what is brewed is consumed by the men. In the communities studied, a man is supposed to have a pot of brewed beer at home at all times, either for him or because of guests which traditionally come unannounced. It should be noted that the consumption of traditional beer is also done by women. Until now that some faiths preach abstinence from alcoholic beverages, the consumption of this brew was considered a thing done by all except the very young. The adulteration of the traditional method of preparation has in some ways justified the call for abstinence, this is as a result of the use of modern metallic containers such as drums instead of the earthen wares, which has been found responsible for some disease conditions (tetanuss and metallo- toxic ) among the consumers of the beer16.
Though, grains such as sorghum, millet, rice and sometimes a blend with maize is used for brewing traditional beer, sorghum is the main raw material that is used as the main raw material in all the parts visited. The Tsiro (Sprouted grain) on the other hand is also made from any of the aforementioned grains and sometime a blend may be used as well. This process is called malting. To malt cereals, one tenth or less of the grain to be used for the brewing process is washed with cold water and kept in a humid place for about three to four days to trigger partial germination or for sprouting to commence. The sprouting process releases enzyme inhibitors allowing the incredible production of enzyme to commence. The enzyme activity taking place in the grain basically turns the grain into the predigested state, significantly to ease digestion. It turns fats and carbohydrates into simple sugars, proteins into amino acids and peptones. The sprouted grains are lower in calories and carbohydrates than the grains from which they are from.17 Some vitamins are known to increase by as much as 500% during sproutin18. This batch is then brought out to be dried in the open. The drying of these set of grains in the sun stalemates the enzyme activity within it19. During sprouting, the enzyme levels are improved by about 300% of the normal. All these are trapped within the grain when it dries up. This is the reason behind the pulverization of the grain before use. When asked how their forefather came about this method of malting, some of them said it was through trial and error. Others only claimed that they met the practice as taught by their parents. That this practice could not be traced to any period or a particular era still says a lot about the wisdom of the ancient setters of these areas. It is worthy to note however that, man has truly benefited from this process whose beginning could not be traced.
The Traditional Brewing Process
The dried Tsiro (sprouts) is milled or pulverized and stored (See Picture 1), and cleaned sorghum or any desirable grain is milled this would enable the farinaceous part of the grain to dissolve more easily when it is soaked in water. Sometimes the needed amount of Sorghum is soaked in water, and milled afterwards. The water is usually more than the milled grain, so as to attain total submersion of the flour in the water. The pot is left open and allowed to stand for three days. The idea is to enable atmospheric yeast cells to contaminate the water. These are responsible for initiating the fermentation process. The water is poured out after three days, at this stage the flour is properly soaked and fermentation has commenced. This is evident by the smell emanating from the paste. The pot is placed on fire and continuously stirred with a wooden rod to ensure a uniform gelatinization of the starch. The pot is brought down from the fire after it is seen that the paste has completely gelatinized.
The pot is taken off the fire and the content is allowed to cool for about 3 to 4 hours. The hard cooled dough is then spread on a flat surface, breaking the dough into smaller pieces. Thus creating the wide surface area for aeration and cooling (See Picture 5). This takes up to eight hours. This creates an additional avenue for further microbial activity.
The dough is transferred back into the pot in small amounts at the same time being mixed with the Tsiro flour.
The whole content of the pot is stirred constantly with a stirrer. As a result of the effect of the enzymes on the starch and the continuous stirring, the entire content of the pot liquefies. At this point mash is partially sweetened due to the action of the enzyme on starch. This process is scientifically termed enzymatic hydrolysis of the starch. It is the chemically breakdown of starch molecules (macromolecules) into simpler molecules or glucose.
The mash is allowed to stand for at least three days. This standing period would enable further breakdown (fermentation) of the starch by the enzymes from the Tsiro with the help of the yeasts therein. This is the period of the conversion of sugars into alcohol. During this period, the mash is even sweetened the more and a pleasant flavour is developed.
The entire mash is stirred thoroughly using a stirrer or rod to expel the bubbles formed within it and to ensure a thorough mix. It is left for another four to six hours so that enzyme activity can proceed further. A sack cloth is used in the sieving process. The filtrate is collected in a basin leaving the residue within the sack. A little amount of water is added into the sack cloth to press out any remaining product from within. The principle is that fine particles of the mash passes through the sack cloth leaving the coarse particles trapped in the sack which is the residue or bye product of the entire process (See Picture 9a, b, and c).
The filtrate containing the beer also has active enzymes contained within it. The pot is placed upon the fire for the following reasons, namely; (i). to sterilize the beer, (ii). to deactivate the enzymes and (iii). to add warmth to it while it is being spiced with traditional spices or flavours, the most prominent being the alligator pepper (after pulverization) (See Picture 10).
Conclusion
The end product of this procedure is complete alcoholic beverage brewed with a technique that none could point to the time or period it began. The comparison of modern brewing method with the traditional type, shows that, the basic principles are similar and to a large extent healthier, since no toxic substances are added to it. This is as a result of the extra nutrients formed in the Tsiro which at the end of the process becomes an additive in the brew, the enzyme and the yeast or microbial cells having been destroyed by simple sterilization.
1. Zaruwa, U.N Department of Chemistry, Adamawa State University, P.M.B 25, Mubi; M.Z., Ibok, Department of Science Laboratory Technology, Federal Polytechnic, Mubi and Ibok, U.I. Department of Food Science and Technology, Federal Polytechnic, Mubi. Adamawa State. Nigeria.
2. Okambawa, R. Shakparo: A Traditional West African Sorghum Beer (2002).
3. Guash-Jane, M.R., Lacueva, C.A., Jauregui, O. and Lamuela-Reventos,
R.M. (2006). First evidence of white wine in ancient Egypt from
Tutankhamun’s tomb. Journal of Archeological Science. Vol. 33(8): 1075-
1080.
4. Dale, K., (2006). Superoxide dismutase boosting the body’s primary anti-
Oxidant defense. Biochem. Soc Trans. (2003) 31 (6): 1305-7.
5. Azulay Sol. (2002). Earth Times, News Release. San Diego.
6. Peary, W.S. and Warren, P. (2006). Super nutrition gardening. Avery Publishing Co. 1-800-548-5757
7. Mathewson, S.W. (1980). The manual for the home and farm production of alcohol fuel. Ted Speed Press. U.S.A. Pp 23-30.
8. Duruibe, J.O., Ogwuegbu, M.O. C. and Egwurugwu, J.N. (2007). Heavy
metal pollution and human biotoxic effects. International Journal of
Physical Sciences. Vol. 2(5): 112-8.
9. Larry, C. Food for life (2007). (www.food.com)
10. www.sproutedgrains.com
Return to Table
of Contents
M. Z. Zaruwa, J. T. Barminas* and R. O. Apampa
Argi, other than the locally distilled gin, ogogoro, is seen to be the traditional African equivalent of modern gin (whisky), going by its preparation. Modern science interprets a lot of its concepts and principles. Some of these said concepts have their replica or equivalence within traditional African communities of Northeastern Nigeria. The principles behind the production of Argi, which is more or less a term for the scientific concept distillation, leaves one fundamental question unanswered, is it originally African or Western?
Introduction
The production of various beverages differs in methodology depending on what really is desired, and this varies from one community to the other. The production of alcoholic beverages may vary slightly, but the principle is similar if well investigated.
In Midwestern and Southeastern Nigeria, the production of the so called African whisky, ogogoro, is widely spread and the gin itself has become part of the peoples’ cultural beverages.1 Today ogogoro is produced in grades depending on its alcoholic content. It is used as beverage and in the manufacture of other beverages, in traditional medicine and in cosmetics and sprays.
The nearest equivalent to ogogoro that is found in the northeastern part of Nigeria puzzles many beholders because of the simplicity of its production and the principle behind it.
Argi an African Distillate
Argi pronounced “arrghi” is a distillate (condensed steam) from a fermented mash, made mainly from fermented mash, mainly from carbohydrate source. The word Argi is believed to be of Higgi/ Marghi language, language of the descendant of the Sukur kingdom of old2. Some individuals spoken to, especially the aged, responded that the word itself could have originated from their Chadian or Cameroonian cousins meaning the Higgi on the Cameroonian side of the border or the so called Godogodo community on the Chadian side. Irrespective of where Argi comes from, the liquor is consumed widely among the various communities in northeastern Nigeria. Preliminary studies on Argi showed that it contains between 10 to 35% alcohol depending on the maker and the constituents of the primary raw material. The amazing thing about Argi is the method employed in its production. In basic sciences, the term distillation is simply defined as the purification of liquid by vaporizing it with heat and then condensing it within a cold environment and then collecting the purified liquid called the distillate3. Ordinarily, distillation is the method employed in the production of gin (whisky), and spirits that are consumed as beverages or used industrially in the production of other substances such as petrol, and kerosene4.
The Production of Argi
The main raw materials for the production of Argi are mainly leftovers of prepared sorghum flour (tuwon dawa) and the traditional brew (burukutu) which is also consumed as beer. The former is normally crushed into bits and mixed with water to form a liquid mash. This is allowed to stand for three or more days during which time a fermentation process would have occurred. The earliest documented similarity to Argi is from ancient China. The methods of production of both the Chinese alcohol and Argi are very similar. Their main construction can be divided into four parts:
1. Pot used to produce steam by heating water in it.
In traditional setting, earthen wares and bamboo sticks were used. The bamboo sticks were perforated at the joints to make a pipe. Presently, however, modern metallic pipes have replaced the bamboo sticks. The earthen ware was used as a traditional condenser. This is normally filled with cold water so that the pipe that passes through it can be cooled to effect condensation of the vaporized alcohol. The pipe is made to pass through the condensing earthen ware, after which it is sealed with mud at any possible out let. The fermenting and heating chamber are all made up of earthen wares. The cover is made up of similar material. When in use the fermenting chamber is sealed with freshly prepared mud. When the broth is poured into the fermenting chamber, care is taken so as to avoid or ensure that the maximum level does not exceed three quarter limit of the pot, so that when it boils, it would have no contact with the pipe which serves as a delivery tube (within the condenser). Naturally, the vapor emanating from the boiling broth would go through the only available opening which is that of the delivery tube. It is when it finds itself within the pipe that the vapor condenses as a result of the cooling effect of the water within the condenser.
During the collection of the condensed alcohol, it comes in drops and the entire distillate appears milky or whitish. This however changes with time, probably as a result of maturity.
Conclusion
The production of Argi points to the ingenuity of the ancestors of the communities that have since settled within this region, northeastern Nigeria. Many questions remain unanswered. but we can only conclude that, Argi belongs to the people of the old Sukur kingdom, namely, the Higgi, Marghi and others within that axis. There was no evidence whatsoever that it had any foreign contribution in the ingenuity of its production.
Recited
1. Interviewees at Mubi, Michika, Wuro- Gaindi, Shuwa, Uba, and
Maiduguri.Nigeria.
2. www.mandara.com
3. Stein Moore. The Application of Distillation in Industry.24 (Mayfield
Publishing Company, 1998).
4. Denniston, K.J., Topping, J.J., and Caret, R.L. General Organic
and Biochemistry. 361 (McGraw Hill, 2001). See also
www.Traditional Distillers.com
5. Pavia L. Donald., Lampman M. Gary., and George S. Kriz, Jr.
Introduction to Organic Laboratory Technique: a contemporary approach
572. (W.B. Saunders Company, latest edition);
www.ancientdistillationtechnique.com
5. Pavia L. Donald., Lampman M. Gary., and George S. Kriz, Jr.
Introduction to Organic Laboratory Technique: a contemporary approach
572. (W.B. Saunders Company, latest edition);
www.ancientdistillationtechnique.com
*Dr. J.T. Barminas is Dean, Faculty of Science,
Adamawa State University, Mubi.
Appreciation
Appreciation goes to all those who assisted in the course of this study especially Dr. Francis Zira, who first brought Argi to our notice, Mr. Zaka Dimas and all the women who brew Argi for a living at Wuro Gaindi and Mubi.
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