Aloja is a beverage obtained using natural fermentation, and añapa an unfermented beverage from Prosopis alba pods. This study aimed to determine phytochemical composition and functional properties ...of añapa and aloja, as well as, their toxicity and sensorial evaluation. In these two beverages, sugars and polyphenols were found to be the main components, soluble proteins being low. The highest total phenolic and flavonoid and non-flavonoid phenolic content was found in aloja. The main phenolic compounds found in both beverages were C-glycosyl flavonoids, derived from apigenin (vicenin II and vitexin) and phenolic acid (cinnamic acid). Ethanol content in aloja was similar to that of commercial beers (between 5.2 and 6.7%). Añapa does not contain ethanol. Both beverages showed high antioxidant potential (scavenging capacity, SC50 values between 0.9 and 8.5 μg GAE/mL). Neither of them was toxic. Sensorial evaluation suggested that both beverages have a good acceptance. These studies could also lead to the re-introduction of forgotten traditional beverages and promote the sustainable cultivation of this plant species.
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Abstract
Algarroba (
Prosopis alba
) beer, known as
aloja de algarroba
(abbreviated
aloja
) in local Spanish, is the ancestral alcoholic beverage
par excellence
of the Wichís and other indigenous ...peoples of South American Gran Chaco, but nowadays is in disuse. Mentions on the recipe exist, but they are relatively few, concise and/or partial, and most of them were not registered within ethnobiological studies. The aims of this study were to (a) describe in detail the preparation process of algarroba beer and (b) analyse the process from a holistic approach, integrating Wichí concepts and biological explanations. Any morphological type of
Prosopis alba
fruits is useful, except those with poor mesocarp.
Aloja
must be prepared from relative fresh fruits, ground into pieces and not from flour alone. Through the senses, mainly taste and smell, the procedure is followed until optimal fermentation time is reached, which occurs at 24–48 h. When
aloja
is ready, it tastes
tapay
(bitter-sour) or
nusuy
(sour-salty). From the Wichí perspective, fermentation is both a maturation and a cooking process, and it is the “strength” (
qahay
,
qahnayaj
) of the pods, an intrinsic property, which allows fermentation to occur, with alcohol production. All interviewees’ remarks about the recipe are also explained by microbiological concepts. Altogether, results expand the knowledge on Wichí ethnobiology and are also useful to other disciplines interested in traditional food systems. Besides, they constitute a contribution to the rescue of the know-how on this traditional beverage for future generations and ultimately to food sovereignty.
Programa d'actualitat amb entrevistes, reportatges i debats, presentat per Jordi Altesa.
Repàs de l'actualitat amb David Parreño i Raül Muxach.
Entrevista a Aleix Freire, responsable del Girocomic.
...Entrevista a Anna Tarafa, regidora de Fira Aloja.
Entrevista a Fra Valentí, participant a l'Undarius per parlar d'herbes remeieres.
Agenda amb David Parreño.
Esports amb Raül Muxach.
Alojas luterāņu baznīca celta 1776. gadā. Dievnama ērģeles darinātas 1856. gadā, 20. gadsimta sākumā tās pārbūvēja M. Krēsliņš. Alojas luterāņu baznīcā novietota altārglezna „Kristus svētī”. 1990. ...gadā pie baznīcas atklāts piemineklis komunistiskā terora upuriem
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