Characterization of a traditionally distilled illicit liquor, kachasu, in Lusaka, Zambia.

Kachasu is a traditional distilled liquor that is manufactured in Zambia, Zimbabwe, Uganda and the Democratic Republic of Congo. The manufacture and sale of kachasu is illegal in Zambia, however this has not hampered its manufacture. Kachasu has also been suspected of having a high alcohol
content. The objective of this study was to establish the chemical composition, manufacturing processes and the microbes involved in the fermentation of kachasu. The study was conducted in Kalingalinga and Ng’ombe compounds in Lusaka, Zambia. The manufacturing process was investigated using a questionnaire. Distillate and mash samples were collected and analyzed. The mash samples were inoculated on selective media and the colony forming units counted. The iron, copper and cadmium contents of the distillate were determined by a Varian Atomic Absorption Spectrophotometer. The primary raw materials were found to be table sugar, maize malt and water. There were seven distinct manufacturing methods identified. The kachasu that is produced in Kalingalinga and Ng’ombe compounds of Lusaka was found to have an alcohol percentage ranging from 1.53 to 71.12%. The average alcohol content was 35.03±18.45%. The kachasu that is manufactured in the two compounds is collected in three grades commonly known as ‘number 1’, ‘number 2’ and ‘number 3’. Grade number 1 was found to have a mean alcohol content of 52.06±7.85%, number 2 had 33.68±11.83%, and number 3 had 13.49±9.74%. These differences were significant (p<0.05). The retail samples are commonly known as ‘mixed samples’ and had a mean alcohol content of 23.26±10.10%. The study also found kachasu to be an acidic product with a mean pH of 3.79±0.26 for number 1, 3.55±0.302 for number 2, 3.29±0.19 for number 3, and 3.31±0.19 for the retail sample. Four samples tested positive for methanol using the iodoform test out of 40. Some of the distillate samples contained low amounts of copper and iron. However, all the samples had undetectable levels of cadmium. Lactic acid bacteria, cultured yeasts of the saccharomyces strains and wild yeast were found to be in the mash during fermentation. The manufacture of kachasu is carried out under unsanitary conditions. Some of the kachasu produced in Kalingalinga and Ng’ombe had an alcohol content above 40% which is the maximum permissible content according to the Potable Spirits Act of the Republic of Zambia. In conclusion, the kachasu being manufactured in Kalingalinga and Ng’ombe compounds of Lusaka, and possibly other areas of Lusaka has a high alcohol content of up to 71.12% and may contain methanol.