Unveiling the traditional preparation, biochemical, phytochemical components, antioxidant and microbial properties of “jenja”, a ready-to-serve ginger-based beverage vended and consumed in northern Cameroon

“Jenja” is a refreshing yellow to brownish coloured beverage rudimentary made from ginger rhizomes. Given a paucity of data on the quality features of this spiced beverage, the current study was done to unveil its characteristics and safety status. A field survey was conducted with 35 producers and 70 consumers, followed by the collection of 10 samples from various locations for analysis. The surveys showed that traditional preparation of “jenja” incorporates simple unit operations. The spicy beverage had an acidic pH of 4.4±0.9, with average reducing sugar, soluble protein, free amino acid and ash contents of 10.3±2.3 mg/mL, 18.2±9.9 mg/mL, 10.4±3.8 mg/mL, 4.7±2.6%, respectively. The total phenolic content (TPC), total flavonoid content (TFC), and total condensed tannin content (TTC) were 44.0±6.1 mgPGE/mL, 10.3±2.5 mgQE/mL and 7.2±5.7 mgCE/mL, respectively. The beverage demonstrated in-vitro DPPH and FRAP antioxidant activities with average values of 45.5±5.3 and 68.3±14.1 mgTE/mL, respectively. “Jenja” beverage had a poor microbiological quality and unsatisfactory safety status. Given all of the foregoing, “jenja” has the potential to be a powerful functional beverage if additional modifications are made to improve its preparation, microbiological profile and safety status.