Local food drinks: Blending health needs with refreshing taste

There are health buffs, who are selective in what they consume. Some have taken this a bit further, by avoiding any drink that contains alcohol, not matter how little the percentage or sugar, either at its refined or raw state. Some also prefer locally brewed drinks such as, zobo, kunu, or soya because of their various health benefits. Some businessmen and women have taken it as a duty to service this category with natural drinks. These producers also package the drinks to meet the demands of people of different economic class and health conditions. So, there abound in the market local drinks spiced with ginger, turmeric and other minerals for good flavours, taste and health purposes.

Kafayat Shittu, a zobo drink producer, said the drink has immeasurable health benefits, including potency to make women conceive.
“People on low sugar food prefer it to carbonated drinks that have been associated with weight gain and such problems. In fact, one can make the drink to suit his/her taste by adding other ingredients or leaves to the original zobo leaves,” she explained.

Giving an insight into what led her to the venture, she said: “I was attracted by the demand for it. Initially, I started by making it for my family and friends on weekends, but when many people started asking whether I was selling it because they wanted to buy, I began producing it for sale.

“I make between N4,000 and N6,000 profit a day, but during dry season when the heat is much, I could make more than that. Aside this, I also get contracts from people, who want it to be prepared for meetings and with such events, it means more profit for me.

“I do not use sugar. What I use is pineapple, which brings out the natural sweet flavour. I also spice it with ginger, which is known to improve heart and sight conditions. The drink is popular and anybody into the business has nothing to lose. In fact, once your mixture suits the people and they get used to it, you’ve had it made. All the ingredients are sourced locally and they come cheap too,” she said.

On how much a new entrant needs to start the business, Tiwaloluwa Akeem, who has been selling the drink for over three years, explained that zobo making is one of the low capital businesses one can venture into.

“One can start with N20,000 to N30,000. Besides, it is a business that can be undertaken in one’s living room with family members. It does not require many hands and tools,” she said.

Others, who are into the production of kunu and soya drinks all painted similar picture, recounting how through the various refreshing drinks they have been able to pay their bills, put food on the table and employ others.

I make between N4,000 and N6,000 profit a day, but during dry season when the heat is much, I could make more than that. Aside this, I also get contracts from people, who want it to be prepared for meetings and with such events, it means more profit for me.

Commenting on how healthy these drinks are, Dr. Wahaab Oluremi said soya drink has high protein content. He explained that the drink contains all the nine essential amino acids the body needs to function properly.

“Human body assembles these amino acids into new proteins, including antibodies essential for immune system function, structural proteins that hold tissues together and enzymes that produce energy,” he said. “It also boosts calcium and iron for dense and strong bone tissue, as well as helps red blood vessels function properly. Drinking a cup a day boosts one’s riboflavin by 0.51 milligrammes. It has other values to the body.”

Is this to say there are no side effects at all? The nutritionist said no. According to him, soya drink has its good and bad sides and one needs to know this before reaching for a cup.

“Recent research has shown that soya products, including soya milk, contain certain chemicals similar to estrogen, which poses risk to breast cancer patients. Also, some types of soya milk, especially those with added sugar content, tend to boost calories without offering much nutritional value. This, on its own, increases the risk of cardiovascular disease.

“So, it is better to select unsweetened soya milk to minimise sugar. But it can be sweetened with sweet fruits such as pineapple. Though, some flavour their products with chocolate and vanilla, the truth is that the two flavours have added sugar,” he explained.

Speaking on kunu, another local food drink made from millet, Dr. Matthew Adetunji, a medical doctor, said spicing it with ginger is better than taking it plain. According to him, kunu helps to prevent chronic inflammatory diseases such as rheumatoid arthritis because it contains lignin, a cancer fighting properties. It is also beneficial in the treatment of heart disease, as well as reduces risks associated with diabetes.

“It’s a healthy drink and adding ginger to it would lower the consumer’s cholesterol level aside preventing formation of blood clots. In fact, it promotes a healthy digestive system and is good for women that have reached menopause, as it helps to relax their muscles. Nursing mothers would also enjoy it, as it helps increase the flow of breast milk,” he said.

While acknowledging that the drinks are healthy for human consumption, Dr. Grace Orjirika would still want consumers to be careful where they buy the drinks, as they could be easy means of transmitting dangerous diseases such as tuberculosis, hepatitis A, typhoid fever, poliomyelitis and others.

Cautioning producers of the local drinks to maintain simple hygiene, she urged consumers to learn how to prepare the drinks by themselves. According to her, some of the makers pick the containers used for the drinks from the gutters and other unclean places. And they lack the means to effectively wash the plastic containers and as such could be easy means of spreading dangerous diseases.

“Aside the containers, there is also poor hygiene in places of preparation. Also, the water used is not always given proper treatment. Besides, the brewers mix the different ingredients in the drink according to their discretion, without applying any industrial measure, which to some extent makes the drinks unfit for some, especially those easily allergic to some food items such as ginger, garlic or even millet,” she said.

Arguing that there is no cause for alarm, Roseline Anikwe, a kunu seller said no local drink maker would want to spread diseases through his/her drinks. According to her, she gets her containers from reliable sources, as well as buys some from the market. Explaining that she washes the containers with detergent and sponge before use, she said she usually prepares her kunu with clean tap water.

“Even if there are germs in the water, by the time it has been well heated, they would have died. I prepare my drinks in clean environment because it is my source of livelihood and failing to do this this would mean chasing my customers away.

“I have been selling kunu and zobo drinks since my husband passed away. I have used the proceeds to educate my children and cater to my needs. I would not do anything that would reduce from my profit,” she said.

Disclosing that she makes between N4, 000 and N5, 000 per day and about N7, 000 on Saturdays, Anikwe said some people take the drinks as part of their daily meal.
Said she: “Some people take it just like some take soft drinks. They even use it as refreshing drinks, as well as entertain their visitors.”