Biochemical Changes during Alcoholic Fermentation in the Production of ``Tchapalo'', a Traditional Sorghum Beer

Abstract

The production of tchapalo remains more or less an empirical process. For the improvement of the product quality, there is a need of more knowledge on this traditional process and the beer characteristics. The alcoholic fermentation is one of the most steps which most determines the quality of the beer. In this study, the characteristics of the traditional starter and the evolution of temperature, ethanol, sugars and organic acids were assessed at small-scale production during alcoholic fermentation of tchapalo. Brewers used traditional starter at the rate of 0.76-0.88 % when it was dried or at 2.38 % when it was not. When the wort was at 36.6-39.3 °C, the starter was added to initiate the fermentation. Temperature decreased to 34.6-36.5 °C at the end of the fermentation which was concluded after 7.6 h to 8.4 h. Sugars were consumed during the fermentation but it remained 12.9 to 16.57 g/L of reducing sugars and 8.02 to 9.12 °Brix of TSS in the final product. Ethanol content increased from 0.02-0.35 % (v/v) in the wort to 3.5-4.59 % in the beer. The oxalic, citric, tartaric, malic, lactic, fumaric and propionic acids were found in the wort and in tchapalo and increased or decreased during fermentation differently from one site to another. But, the acetic acid was not always detected in both the wort and the beer.

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

“…[2][3][4][5]. In Africa, sorghum is used to produce various kinds of traditional beers named sorghum beers or opaque beers and known as ikagage in Rwanda [6], pito or burukutu in Nigeria and Ghana [7], dolo in Burkina Faso [8], amgba in Cameroon [6], doro or chibuku in Zimbabwe [9], tchoukoutou or tchakpalo in Togo and Benin [10,11] and tchapalo in Côte d'Ivoire [12].…”

“…The beer is opaque, with a red color, an alcohol content of 3% to 5% v/v, total soluble solids of 8 to 9 • Brix, and a pH of 3 to 4 [12,13]. It has a relatively low price compared to European beer, and therapeutic properties were assigned.…”

Partial Characterization of Bacteriocins from Two <i>Pediococcus acidilactici</i> Strains Isolated during Traditional Sorghum Beer Processing in Côte d’Ivoire

“…Temperature stability is an important factor if bacteriocins must be used as food preservative because many procedures of food preparation involve a heating step [23] [27]. Therefore, these strains could be used as potential biopreservatives during tchapalo production as temperature of fermentation of sweet wort into tchapalo does not exceed 40˚C [28]. Šeatovic et al [28] also mentioned that heat stability is a major feature of low-molecular-weight bacteriocins; however, some bacteriocins produced by Lactobacillus strains were inactivated by 10 to 15 min treatment at 60˚C -100˚C.…”

“…Therefore, these strains could be used as potential biopreservatives during tchapalo production as temperature of fermentation of sweet wort into tchapalo does not exceed 40˚C [28]. Šeatovic et al [28] also mentioned that heat stability is a major feature of low-molecular-weight bacteriocins; however, some bacteriocins produced by Lactobacillus strains were inactivated by 10 to 15 min treatment at 60˚C -100˚C. Bacteriocin produced by Pediococcus acidilactici strains showed stability at a broader pH range from 3 to 9 with a maximum activity observed at pH 5 and 6.…”

Production Et Consommation Du Tchapalo À Abidjan : Typologie Des Brasseuses Et Des Consommateurs

“…Le tchapalo est très prisé par la population ivoirienne (Yao et al, 1995 ;Djè et al, 2008 Dans son processus technologique empirique, interviennent un maltage, une mouture, un empattage, une pré-cuisson, un aigrissement ou fermentation spontanée, une filtration, une cuisson, un refroidissement, une inoculation et une fermentation alcoolique. La production du tchapalo était jadis localisée dans le nord de la Côte d'Ivoire et destinée à la consommation journalière familiale (N'Guessan, 2009 ; Amane et al, 2012).…”