The objective of this work was to carry out micro-brewing trials of some cereals commonly used as a starchy material in the preparation of artisanal drinks in the province of Haut-Katanga in Democratic Republic of Congo (DRC) and to make a complete analysis of the various parameters sought on the latter in a conventional brewery. Thus, we have selected two types of cereals traditionally used, sorghum (Sorghum Bicolor) and finger millet (Eleusine Coracana) and two other types of cereals conventionally used in brewing on an industrial scale, maize (Zea Mais) and Malt (Hordeum Vulgare). Different parameters such as density, turbidity, pH, coloring, filtration time, fat, humidity, saccharification and yield were sought and it emerges from the different results that the density of malts is found to be imposing by its extractable carbohydrate material compared to the selected test cereals, the turbidity was very acceptable in the two cereals including sorghum at 2.755 EBC and finger millet 2.39 EBC. Regarding pH, acidity was most noted in finger millet must 5.38; finger millet color was the highest of all samples, sorghum had a very long filtration time of 80 minutes, high moisture of 13.11% was found in semolina, fat was higher in the malt samples and finally, a conventional brew was performed to allow us to bring out the overall yield of 77.10% for the malt and that of 77.79%. These yields were quite high compared to those of the test cereals including finger millet with 55% and sorghum with 45.3%, but the yields obtained are still acceptable.

This work aims to make an inventory and make a complete analysis of artisanal beverages produced locally in the province of Haut-Katanga in DR Congo; Based on this, we identified fourteen different drinks from starchy and carbohydrate materials. Thus, ten drinks are prepared based on starchy material and the others based on carbohydrate material; the operating methods of their manufacture are imprecise. Two of these fourteen drinks attracted our attention for further physicochemical analyzes; KATATA beer and KATUBI, these beers have an acidity which is confirmed by their pH values ​​which are between 3.65 and 3.85 and an alcohol content between 4.24% and 4.33% (V/V); these values ​​are quite comparable to those of industrially prepared beers. As for the microbiology of these drinks, the presence of molds and wild yeasts has been demonstrated and this confirms the spontaneity of the alcoholic fermentation in the stages of maturation of these drinks during the artisanal preparation.

Our study focused on analyzes of environmental samples to determine if there is a risk of contamination or likely pollution. To do this, we performed a series of samples of water samples for physicochemical and microbiological characterization as well as soil samples for the characterization of metallic trace elements. At the end of these characterizations it appears that the pH of the samples were acidic and varied between 4.33 and 6.30. The three elements Copper, Manganese and Cadmium in the waters were characterized by high values in the well water samples. The soil analysis showed that there is no pollution link with the metallic trace elements because the parameter values analyzed meet the required standards. Without knowing the limit values of certain elements such as Zinc, Iron, Nickel, Manganese, Sodium, Magnesium and Calcium we had the difficulty to pronounce about. As for microbiological analyzes, the waters showed, for some poorly maintained wells, the presence of enteric organisms as well as total coliforms; This shows that these waters have been in contact with surface water and a possibility of infiltration of septic water that could cause some waterborne diseases.