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

Aka, Solange; Marcellin, Djè Koffi; Fokou, Gilbert; Doumbia, M.; Stella, Ahoussi Josiane Marie; Bonfoh, Bassirou

doi:10.19044/esj.2017.v13n1p148

Cited by 2 publications

(3 citation statements)

References 9 publications

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“…Drying time in traditional malting processes depends on climatic conditions and layer thickness. The green malt is generally spread on the ground, on cemented areas, on mats or plastic sheets, inside concessions, along tared streets, or on the roofs of houses (Bougouma et al, 2008;Aka et al, 2017). Drying times are generally dependent on the intensity of available sunshine and wind speed.…”

Section: Raw Materialsmentioning

confidence: 99%

“…At the cabarets, dolo is served and drunk in gourds. African traditional sorghum beers have a poor keeping quality with a shelf-life of about 24-72 h at ambient temperature (Novellie and De Schaepdrijver, 1986;Tisekwa, 1989;Broutin et al, 2003;Maoura and Pourquie, 2009;Lyumugabe et al, 2010;Aka et al, 2017). A few investigations (Osseyi et al, 2011;Dahouenon-Ahoussi et al, 2012;Ayirezang et al, 2016) have been conducted in an attempt to improve the shelf-life of dolo and pito or similar beers.…”

Section: Packaging Storage and Shelf Lifementioning

confidence: 99%

“…Additionally, these beverages play important socio-cultural and economic roles in the African society. The production and sale of traditional beers remain a significant sources of incomegenerating activity in the agricultural value chain, contributing to the economic systems in Africa (Odunfa, 1985;Sefa-Dedeh and Asante, 1988;Maoura et al, 2006;Pale et al, 2011;Aka et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

Sawadogo-Lingani

Owusu‐Kwarteng

Glover³

et al. 2021

Front. Sustain. Food Syst.

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Spontaneously fermented sorghum beers remain by far the most popular traditional cereal-based alcoholic beverages in Africa. Known under various common names (traditional beers, sorghum beers, opaque, native or indigenous beers) they are also recognized under various local names depending on the region or ethnic group. Dolo and pito are two similar traditional beers popular in West African countries including Burkina Faso, Mali, Ghana, Benin, Togo, Nigeria and Ivory Coast. These low-alcoholic beers are nutritious and contribute to the nutritional balance of local populations, as well as to their socio-cultural and economic well-being. The production of African traditional beers remains one of the major economic activities, creating employment and generating substantial income that contributes to livelihoods as well as the countries' economic systems. Their processing (malting and brewing) is still artisanal, based on traditional family know-how. The brewing process involves either an acidification and an alcoholic fermentation phases, or a mixed fermentation combining LAB and yeasts. Saccharomyces cerevisiae has been identified as the dominant yeast species involved in the alcoholic fermentation, with a biodiversity at strain level. LAB involved in the processing belong to the genera of Limosilactobacillus, Lactobacillus, Pediococcus, Leuconostoc, Lactococcus, Streptococcus, and Enterococcus. Molds (Aspergillus, Penicillium, Rhizopus, Geotrichum), and acetic bacteria are often associated with the malting and brewing processes. Challenges for sustainable production of African sorghum beer include inconsistent supply of raw materials, variability in product quality and safety, high energy consumption and its impact on the environment, poor packaging and short shelf-life. For sustainable and environmentally-friendly production of African sorghum beers, there is the need to assess the processing methods and address sustainability challenges. Strategies should promote wider distribution and adoption of improved sorghum varieties among farmers, prevent losses through the adoption of good storage practices of raw material, promote the adoption of improved cook stoves by the brewers, develop and adopt starter cultures for controlled fermentation, regulate the production through the establishment of quality standards and better valorize by-products and wastes to increase the competitiveness of the value chain. Appropriate packaging and stabilization processes should be developed to extend the shelf-life and diversify the channels for sustainable distribution of African cereal-based alcoholic beverages.

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Section: Raw Materialsmentioning

confidence: 99%

Section: Packaging Storage and Shelf Lifementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

Sawadogo-Lingani

Owusu‐Kwarteng

Glover³

et al. 2021

Front. Sustain. Food Syst.

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Evaluation of potential lactic acid bacteria single starter cultures for production of traditional Ivoirian cereal beverages

Aka

Tano

Kouakou-Kouamé

et al. 2020

GSC Biol. and Pharm. Sci.

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Twenty-three lactic acid bacteria (LAB) previously isolated from tchapalo process were evaluated as single starter cultures for traditional Ivoirian beverages production. These LAB were inoculated separately into sorghum wort and fermented at 30 °C for 12 h. During fermentations, pH, titratable acidity, and LAB growth were determined. After that, the six better bacteria had been used to produce controlled sour wort, sweet wort and tchapalo. Then, pH, titratable acidity, total soluble solids, and organic acids were analyzed. Their antimicrobial activities also were tested. Within 6 h of fermentation, out of twenty-three bacteria, only six (26.08%) of strains namely L. fermentum strains S6, S42 and S45, P. acidilactici strains S7 and S52 and P. pentosaceus strain S5 accelerated fermentation by dropping of ΔpH to ≥ 1.5 units and increasing of ΔAT to ≥ 0.15%. Lactobacillus fermentum strain S6 carried out his exponential growth rate from 0.18 log CFU/mL to 2.67 log CFU/mL during 2 to 6 h. The sour wort obtained by using of these strains were like those of controls. Tartaric and lactic acids were detected in all the fermented beverages with single starter cultures with a predominance of lactic acid, but their contents varied according to starter cultures. Some sweet wort and tchapalo produced with single starter cultures were able to inhibit the growth of Escherichia coli, Salmonella typhi and Staphylococcus aureus. These six LAB would be used single to improve safety of sweet wort and tchapalo.

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

Cited by 2 publications

References 9 publications

Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

Evaluation of potential lactic acid bacteria single starter cultures for production of traditional Ivoirian cereal beverages

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