Processing and Quality of “red kapsiki” an Opaque Beer from “Mandara” Mountain in Cameroon

Bayoï, James Ronald; Roger, Djoulde Darman; Dandjouma, Aboubakar; Justin, Essia-Ngang Jean; Etoa, François–Xavier

doi:10.9734/bbj/2015/18919

Cited by 3 publications

(2 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This result confirms this chemical class is the major constituent of the polyphenol fraction. It is lower than that of the red beer kapsiki which varies between 0.75 g•L −1 and 1.3 g•L −1 [30] and higher than that obtained on strawberry juice in Algeria [31]. This observed difference could be justified by the contents of total polyphenols, geographical, climatic and genetic factors could also influence the content of phenolic compounds.…”

Section: Discussionmentioning

confidence: 74%

Traditional Processing and Characterization of “<i>Alme Ardeb</i>”, an Indigenous Beverage from Far North Region, Cameroon

Bakari,

Abdouramane,

Bruno

et al. 2023

FNS

View full text Add to dashboard Cite

Alme ardeb" is a conventional beverage made from sugar and tamarind, season with other ingredients and highly prized by the population of the northern regions of Cameroon. Despite the importance of this traditional drink, the manufacturing process and quality attributes are still unknown. As such, a study was undertaken to describe the manufacturing process and characterise the quality of "Alme ardeb". A survey was conducted in the Diamaré division of the Far north region. An ethnographical technique accompanied with semi-structured questionnaires and interviewing were used for collecting data needed to elaborate the production process. Forty-nine (49) samples of "Alme ardeb" were taken from 49 women producers in the different sites representing 10 samples per site and the sensory, physicochemical, phytochemical and microbiological properties were assessed according referenced techniques. The field survey reveals that the production of "Alme ardeb" is conventional and rudimentary involving two classical units of operation, caramelisation and boiling. The pH and titratable acidity of "Alme ardeb" were insignificant (p ≥ 0.05) except for the soluble solids, electrical conductivity and total sugar. The pH is acidic ranging between 4.06 ± 0.01 and 4.74 ± 0.05 with an oscillating titratable acidity ranging from 0.61% ± 0.022% to 0.65% ± 0.01% and an average soluble solids content of about 10.74 ˚Brix. Similarly, the total sugar content varies between 51.25 ± 0.18g•L −1 and 61.37 ± 0.18 g•L −1 with a conductivity that fluctuates around 351 µS•cm −1 and 707 µS•cm −1 . In addition, the average polyphenol, flavonoid and tannin contents were 2.2g EAG•L −1 , 0.58 g•EQL −1 and 0.36 g•ECL −1 respectively, with a free radical scavenging capacity of 52.

show abstract

Section: Discussionmentioning

confidence: 74%

Traditional Processing and Characterization of “<i>Alme Ardeb</i>”, an Indigenous Beverage from Far North Region, Cameroon

Bakari,

Abdouramane,

Bruno

et al. 2023

FNS

View full text Add to dashboard Cite

show abstract

“…The processing of cereals such as corn, millet and sorghum, therefore, appears to be one of the economic solutions that women in the majority exercise in urban and rural areas 3 . They are used in the production of fermented porridge 4,5 . Several million people depend, not only, on the technology of these porridges to improve, at a lower cost and sometimes in an artisanal way, the organoleptic and nutritional qualities but also the shelf life of the finished products 6 .…”

Section: Introductionmentioning

confidence: 99%

Capitalization of Endogenous Technologies for Processing Cereals-Based Fermented Porridges in Northern Benin

Karimou¹,

Sina²,

Boya³

et al. 2023

American J. of Food Technology

View full text Add to dashboard Cite

Background and Objective: The manufacturing technology of porridges can be used to improve not only the organoleptic and nutritional qualities but also the shelf life of the finished products. The aim of this study was to establish the traditional manufacturing process of eight cereal-based fermented porridges consumed in the North of Benin, West-Africa. Materials and Methods: A survey was carried out among producers in the cereal-based fermented porridge consummation area in Northern Benin. A total of one hundred and eighty female producers were randomly interviewed in nine communes (Kandi,

show abstract

Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

Bayoï

Vandi

Foundikou

et al. 2021

Journal of Food Quality

View full text Add to dashboard Cite

“Téa Lémi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this beverage and its quality attributes still remain unknown. Hence, this study was aimed at describing the processing and quality of “Téa Lémi” produced and marketed in northern Cameroon. The field investigation and the ethnographical technique were used to describe the production process. Physicochemical, phytochemical, and microbiological properties of the beverage were examined using referenced techniques. Quantitative descriptive analysis was used for describing the sensory profile of the wine. Surveys showed that processing of the grapefruit wine is typically artisanal. This can be seen by the uncontrolled addition of some ingredients such as sugar, extract of banana, and honey and a significant fermentation step started by wild, unselected yeasts. The physicochemical analyses revealed that the wine had an acid pH of around 3.84, with a total acidity between 7.72 g/L and 8.79 g/L. The alcohol and soluble solids contents were 14% (v/v) and 12 °Brix, respectively. Total sugar and conductivity values ranged from 57.8 to 96.8 g/L and 573 to 686 μS/cm. Mean contents of polyphenols and flavonoids of 616.4 mg PE/L and 322.5 mg QE/L and an antioxidant capacity of 261.03 mg TE/L have been revealed in the indigenous wine, respectively. The assessment of hygienic quality showed alarming sign of microbiological contamination revealed by total aerobic bacteria and spore-forming bacteria counts beyond the critical level. The good sensory quality (13 out of 20) of the grapefruit wine seemed to be linked to the sweetness (r = 0.999; p < 0.001 ) and odor/flavor (r = 0.997; p < 0.001 ). The beverage has been described by the panel as pale yellow colored, slightly tart, and bitter accompanied by some fruity esters and sweet notes of citrus and caramelized sugar.

show abstract

Processing and Quality of “red kapsiki” an Opaque Beer from “Mandara” Mountain in Cameroon

Cited by 3 publications

References 21 publications

Traditional Processing and Characterization of “<i>Alme Ardeb</i>”, an Indigenous Beverage from Far North Region, Cameroon

Traditional Processing and Characterization of “<i>Alme Ardeb</i>”, an Indigenous Beverage from Far North Region, Cameroon

Capitalization of Endogenous Technologies for Processing Cereals-Based Fermented Porridges in Northern Benin

Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

Contact Info

Product

Resources

About

Processing and Quality of “red kapsiki” an Opaque Beer from “Mandara” Mountain in Cameroon

Cited by 3 publications

References 21 publications

Traditional Processing and Characterization of “&lt;i&gt;Alme Ardeb&lt;/i&gt;”, an Indigenous Beverage from Far North Region, Cameroon

Traditional Processing and Characterization of “&lt;i&gt;Alme Ardeb&lt;/i&gt;”, an Indigenous Beverage from Far North Region, Cameroon

Capitalization of Endogenous Technologies for Processing Cereals-Based Fermented Porridges in Northern Benin

Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

Contact Info

Product

Resources

About

Traditional Processing and Characterization of “<i>Alme Ardeb</i>”, an Indigenous Beverage from Far North Region, Cameroon

Traditional Processing and Characterization of “<i>Alme Ardeb</i>”, an Indigenous Beverage from Far North Region, Cameroon