Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

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

Version 1 : Received: 4 July 2020 / Approved: 5 July 2020 / Online: 5 July 2020 (15:38:36 CEST)

How to cite: Bayoï, J.R.; Etoa, F. Physicochemical Changes Occurring during Long-Time Fermentation of the Indigenous Alcoholic Sorghum-Based Beverages Brewed in the Northern Cameroon. Preprints 2020, 2020070086 (doi: 10.20944/preprints202007.0086.v1). Bayoï, J.R.; Etoa, F. Physicochemical Changes Occurring during Long-Time Fermentation of the Indigenous Alcoholic Sorghum-Based Beverages Brewed in the Northern Cameroon. Preprints 2020, 2020070086 (doi: 10.20944/preprints202007.0086.v1).

Abstract

In Cameroon, alcoholic beverages remain the main consumed drink. In the Northern regions, indigenous sorghum beers are popular and widely consumed in an actively fermenting state by the people. In this study, some physicochemical parameters of the 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 experimented 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 decreases from 3.2 to 2.4 and 3.11 to 2.41; total acidity increases from 1.07 to 5.1 g/l and 0.5 to 4.6 g/l; alcohol enhances from 0 to 9.5% and 0 to 6.8% (v/v); total solids drop from 13.6 to 5°P and 12.2 to 3.3°P were observed respectively in the white and red sorghum beers. The multivariate analysis showed a good correlation between consumption of sugar, the decrease of total solids and density with the decrease in pH. It was also shown that, a perfect link exist between the production of alcohol and organic acids. The hierarchical analysis showed that indigenous red beer samples fermented for 1 and 2 days and those fermented for 4 to 10 days are related and could be separate in two distinct groups, whereas white turbid beer samples are separated in three different groups, those fermented for 1 to 4 days, those 5 to 6 days and those 7 to 10 days. The results obtained could serve as a guide to better understand the fermentation process of the indigenous alcoholic sorghum-based beverages.

Subject Areas

Cameroon; sudano-sahelian zone; sorghum; long-time fermentation; turbid beers; physicochemical changes; clustering

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