Table 1 Respondent’s indigenous knowledge on Cheka preparations perception and use
Items | Alternatives | Respondent | |
|---|---|---|---|
Frequency | % | ||
1) What types of ingredients you frequently use to prepare Cheka? | Sorghum, maize and wheat | 4 | 13 |
Sorghum and maize | 20 | 67 | |
Sorghum, maize and millet | 5 | 17 | |
Sorghum, maize, barely | 1 | 3 | |
2) Where do you get the ingredients to prepare Cheka? | Open market | 23 | 77 |
Farmland | 5 | 17 | |
Other area | 2 | 6 | |
3) What type of malt you use to prepare Cheka? | Sorghum | 19 | 64 |
Maize | 7 | 23 | |
Wheat | 3 | 10 | |
Previously fermented Cheka | 1 | 3 | |
4) For what purpose you prepare Cheka? | Home consumption | 2 | 7 |
Market | 7 | 23 | |
Festivals/ceremonies | 1 | 3 | |
Both home and market purpose | 20 | 67 | |
5) For how long engaged working in this Cheka preparation job (year)? | < 2 | 1 | 3 |
2–3 | 3 | 10 | |
4–5 | 5 | 17 | |
>5 | 21 | 70 | |
6) For how long you allow fermentation to get quality Cheka (hour)? | < 24 | 0 | 0 |
24–48 | 3 | 10 | |
49–96 | 24 | 80 | |
> 96 | 3 | 10 | |
7) Once Cheka is ready, for how long you consume it (hour)? | \(\:\le\:\)8 | 14 | 47 |
9–12 | 12 | 40 | |
13–24 | 3 | 10 | |
25–48 | 1 | 3 | |