Physicochemical Changes Occurring during Long-Time Fermentation of the Indigenous Alcoholic Sorghum-Based Beverages Brewed in Northern Cameroon

Abstract

In Cameroon, alcoholic beverages represent one of the main consumed drinks. In northern regions, indigenous sorghum beers are very popular and widely consumed in an actively fermenting state by people. In this study, some physicochemical parameters of alcoholic sorghum beverages and correlations between them were evaluated during fermentation for 10 days. The indigenous white and red beers were produced at the laboratory scale assisted by experimental producers and some parameters (pH, total acidity, alcohol, sugars, density, total solids, temperature, and conductivity) were measured on the wort and fermented beverages. The pH decreased from 3.2 to 2.4 and 3.11 to 2.41; total acidity increased from 1.07 to 5.1 g/L and 0.5 to 4.6 g/L; alcohol was enhanced from 0 to 9.5% and 0 to 6.8% (v/v); total solids dropped from 13.6 to 5°P and 12.2 to 3.3°P, respectively, in the white and red sorghum beers. The multivariate analysis showed a good correlation between consumption of sugar, the decrease in total solids and density with the decrease in pH. Additionally, it was shown that a perfect link exists between the production of alcohol and organic acids. The hierarchical analysis showed that indigenous red beer samples fermented for one and two days and those fermented for four to 10 days were related and could be separate in two distinct groups, whereas white turbid beer samples were separated in three different groups, those fermented for one to four days, five to six days, and seven to 10 days. The results obtained could serve as a guide to better understand the fermentation process of indigenous alcoholic sorghum-based beverages.

Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa)

“…"Bili-bili" (3.45 ± 0.07-4.45 ± 0.42%) had more alcohol content than "cochette" (2.27 ± 0.09-2.64 ± 0.04%). According to Bayoï and Etoa [20], the alcohol content is afected by both the brix degree and SG. So, the higher the soluble solids and SG, the higher the alcohol content.…”

“…Te alcohol content of the beer samples was estimated with the calculation method using the following formula that incorporates both TSS and SG measurements as previously reported by Bayoï and Etoa [20]:…”

“…[20][21][22][23][24][25][26][27][28][29][30] (46.2%);[30][31][32][33][34][35][36][37][38][39][40] (53.8%)[20][21][22][23][24][25][26][27][28][29][30] (83.3%);[30][31][32][33][34][35][36][37][38][39][40] (16.7%) Experience (years) 2 (15.4%); 3 (30.8%); 4 (23.1%); 5 (7.7%); 6 (15.3%); 7 (0%); 8 (7.7%) 1 (50%); 2 (30.3%); 3 (19.7%) Production sites "Pont-vert" (28%); Domayo (27%); Palar (19%); Ouro-tchédé (14%); Pitaore (6%); Harde (6%) "Pont-vert" (16.7%); Palar (50%); Pitoare (33.3%) Potential cereals used Sorghum (red, white, and yellow varieties); maize Rice (variety from Yagoua); sorghum Main cereals used Yellow (80%) and red (20%) sorghum Rice (100%) Supply period All the year (53.8%); February-March (7.7%); February-March-October-November (15.4%); February-March-November (15.4%); February-October-November…”

Use of Bitter Leaf (Vernonia amygdalina) Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli, a Traditional Opaque Sorghum White Beer from Northern Cameroon

“…The method previously described by Bayoï et al [9] and recently re-used by Bayoï and Etoa [23] was used to produce mpedli beer. The sixth of the sorted sorghum grain was malted, while the remaining five sixth were milled into non-malted flour.…”

Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality

“…Sorghum, both as malted sorghum and as an adjuvant, has historically been used in Africa as the primary raw material in brewing [23][24][25]. Currently, sorghum beer in these countries is obtained by traditional and industrial methods, by spontaneous fermentation or directed fermentation, known under different local names depending on the region or ethnic group [26][27][28][29]. In particular, sorghum beer is also known as kefir, pito, or burukutu in Ghana, Togo, and Nigeria, and bantu or utshwala in South Africa.…”