Traditional Processing and Quality Assessment of a Fermented Date-Based Beverage Made from Northern Chad

Abstract

Background and Objective: In the northern part of Chad, dried dates are used in the production of a traditional drink highly cherished by the population. Despite the importance of this beverage, the processing, microbiological and physicochemical qualities remain unknown. To fill these gaps, this study aimed to describe the main stages of the manufacturing process of this beverage and elucidate some of its physicochemical and microbiological properties. Materials and Methods: To elucidate the traditional processing of the date beverage, ethnographic techniques were involved. Physicochemical, phytochemical, antioxidant and microbiological parameters were evaluated in ready-to-serve fermented drink samples according to referenced methods. Results: It emerged from the field surveys that the production is still rudimentary with an alcoholic fermentation stage using the exogenous starter. Physicochemical revealed that an average pH (3.60±0.01), alcohol (8.7±0.01 g LG 1 ), soluble solids (2.1±0.01EBrix), total sugar (0.007±0.01 g LG 1 ), conductivity (2207±6.4 µS cmG 1 ) and proteins (0.094±0 g LG 1 ) were registered. Microbiology analysis indicated a very good hygienic quality of this beverage with undetectable microbial counts. Moreover, total polyphenols, flavonoids and tannins contents of 3.24±0.15 gGAE LG 1 , 0.07±0 gQE LG 1 and 0.08±0 gCE LG 1 were recorded, respectively. Likewise, both scavenging activity and reducing ferric power of 0.08±0 g Trolox eq LG 1 and 0.31±0.03 g Trolox eq LG 1 were registered, respectively. Conclusion: These results suggested this fermented date beverage could be a good nutrient source and health benefit for consumers.