Household production of sorghum beer in Benin: technological and socio‐economic aspects

Abstract

This study evaluated the sorghum brewing microenterprises in Benin with emphasis on the beer quality, the social significance of the product as well as the income generated. Tchoukoutou, the Benin opaque sorghum beer, has important social functions as it fosters the cooperative spirit and remains an ancestral beverage widely used for traditional ceremonies. The manufacturing process consists of malting (soaking, germination and sun drying), brewing (mashing, boiling, filtration) and fermentation. The beer is sour with a pH of 3.2 and contains a relatively high but variable level of solids and crude protein. Most of the consumers appreciate an opaque, sour and pink‐coloured beer. The consumers related many of the beer properties to health effects. Participants can link the perceived qualities of the beer to the grain’s functional properties, and this leads to the classification of the farmers’ sorghum as varieties of top, medium and low quality for brewing. The profits from tchoukoutou production range from 2365 to 17 212 fcfa per month (1 euro = 656 fcfa) for the producers, depending on beer yield and quantity of raw grain transformed. The generated income is used for household needs and part of it is invested in children’s education.

Nutritional, Microbiological and Rheological Characteristics of Porridges Prepared from Infant Flours Based on Germinated and Fermented Cereals Fortified with Soybean

“…Traoré et al, (2004) reported that in order to enhance energy value of gruel in order to meet nutritional requirements of young children, malted cereal flour should be added to infant flour in rate depending on raw material. These observations were in lined with those found by Kayodé et al, (2006) who reported that the malted maize flour is a good base in the preparation of infant gruel with good energy value. (Brou, 2000).…”

“…This study is to firstly show, the use of local germinated maize and sorghum and baobab pulp which has improved the bioavailability of minerals in germinated infant flours. This could mean that germination processes are likely to improve bioavailability of minerals b etter than fermentation (Syed et al, 2011;Sanoussi et al, 2013 andAmoin et al, 2015).This is due to the fact that germination is likely to increase the r etention of minerals (Helland et al, 2002;Traoré et al, 2004).This bioavailability of minerals in germinated infant flours was due to the ability of the germination technique to reduce phytate levels in infant flours (Traoré et al, 2004;Kayodé et al, 2006). Anigo et al, (2010) have found iron, magnesium, calcium, and zinc in germinated maize and sorghum flours enriched with groundnut and soybean, respectively of 23.98mg, 148.91mg, 47.66 mg and 7.88 mg.…”

“…Malting of cereals is a processing procedure traditionally used in many African countries for the manufacture of alcoholic drinks, juices, and malted drinks (Kayodé et al, 2006). The malting of cereal seeds also has the advantage of reducing the phytate content (Traoré et al, 2004), which should improve the bioavailability of some essential minerals (iron, calcium, zinc) for the young children (Amoin et al, 2015).…”

Antimicrobial activities of a multi-species probiotic ingredient derived from opaque sorghum beer during its propagation in a starchy career model

“…Lactic acid bacteria and yeasts have been reported (Kayodé et al, 2007) to be the major microorganisms involved in the fermentation of tchoukoutou. These fermentation microorganisms have been reported to possess probiotic effects, to reduce the level of pathogenic bacteria occurring in beverages and to reduce the severity duration and morbidity of diarrhea (Mensah et al, 1991;Kimmons et al, 1999).…”

Analyse économique de la production artisanale du chakpalo au Bénin : aspects sociaux et facteurs déterminants de la rentabilité financière de l’activité

“…Cette activité revêt une importance socio-économique considérable, en particulier pour les femmes des localités concernées. Kayodé et al (2007) ont attribué ce caractère socio-économique remarquable de la production de la bière de sorgho à son utilisation abondante au cours des cérémonies traditionnelles. De plus, elle constitue une importante source de revenus pour les femmes qui la produisent à l'échelle locale, en utilisant la technologie traditionnelle.…”