[ Evaluation chimique et microbiologique des boissons locales nouvellement introduites et produites par la population du Sud-Kivu: cas des groupements de KATANA et BUGORHE ]
Volume 8, Issue 2, September 2014, Pages 736–742
Habamubgu Shalukoma Soleil1, Kazadi Minzangi2, and Kafumba Kibibi Mireille3
1 Laboratoire des Technologies Agro-alimentaires, Dépt de Biologie, CRSN/Lwiro, D.S. Bukavu, RD Congo
2 Laboratoire de Phytochimie, Dépt de Biologie, CRSN/Lwiro, D.S. Bukavu, RD Congo
3 Laboratoire de Protection maternelle et infantile, Dépt de Nutrition, CRSN/Lwiro, D.S. Bukavu, RD Congo
Original language: French
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The chemical and microbiological analyses done on the newly introduced traditional alcoholic drinks and produced by the population in KATANA and BUGORHE, commonly named: BOA, KAZAMUKA and KALAMOS JUICE showed that the chemical quality of these last do not comply with recommended standards for wines and/or beers. Thus, they cannot be safe for human consumption. All these three drinks had alcohol content between 20.7 and 25.5% that are very high for a drink usually used in relatively high quantity of about 1litre. Once, they had pH between 2.3 and 2.5 that are too acidic and then harmful to health because the admissible pH must be at least of 4 and even the pH 3 is acceptable for the wines that are taken to relatively low quantities and during food. As for the microbiological analysis of the 3 samples using culture on three different sterile growth mediums, we did not observe presence of microorganisms. The revision of the technological processes proves to be indispensable in the manufacture of these drinks.
Author Keywords: Chemical, microbiological analysis, local Drinks, alcohol content, acid content.
Volume 8, Issue 2, September 2014, Pages 736–742
Habamubgu Shalukoma Soleil1, Kazadi Minzangi2, and Kafumba Kibibi Mireille3
1 Laboratoire des Technologies Agro-alimentaires, Dépt de Biologie, CRSN/Lwiro, D.S. Bukavu, RD Congo
2 Laboratoire de Phytochimie, Dépt de Biologie, CRSN/Lwiro, D.S. Bukavu, RD Congo
3 Laboratoire de Protection maternelle et infantile, Dépt de Nutrition, CRSN/Lwiro, D.S. Bukavu, RD Congo
Original language: French
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The chemical and microbiological analyses done on the newly introduced traditional alcoholic drinks and produced by the population in KATANA and BUGORHE, commonly named: BOA, KAZAMUKA and KALAMOS JUICE showed that the chemical quality of these last do not comply with recommended standards for wines and/or beers. Thus, they cannot be safe for human consumption. All these three drinks had alcohol content between 20.7 and 25.5% that are very high for a drink usually used in relatively high quantity of about 1litre. Once, they had pH between 2.3 and 2.5 that are too acidic and then harmful to health because the admissible pH must be at least of 4 and even the pH 3 is acceptable for the wines that are taken to relatively low quantities and during food. As for the microbiological analysis of the 3 samples using culture on three different sterile growth mediums, we did not observe presence of microorganisms. The revision of the technological processes proves to be indispensable in the manufacture of these drinks.
Author Keywords: Chemical, microbiological analysis, local Drinks, alcohol content, acid content.
Abstract: (french)
Les analyses chimiques et microbiologiques effectuées sur les boissons traditionnelles nouvellement introduites et produites par la population à KATANA et BUGORHE, communément appelé : BOA, KAZAMUKA et JUS KALAMO ont montré que la qualité chimique de ces dernières ne répond pas aux normes pour les vins et/ou les bières d'où elles peuvent être nocives à la santé humaine. Tous ces 3 types de boissons avaient un taux d'alcool entre 20.7 et 25.5% qui sont très élevés pour des boissons souvent consommées en des quantités relativement élevées d'environ 1litre. Enfin elles avaient un pH entre 2.3 et 2.5 qui sont trop acides et nocifs à la santé car le pH admissible doit être tout au moins de 4 et même le pH 3 est acceptable pour les vins qui doivent se prendre à des quantités relativement moindres et pendant les repas. Quant à l'analyse microbiologique, sur nos 3 échantillons ensemencés sur les différents milieux de culture, nous n'avons pas observé la présence des microorganismes. La révision des procédés technologiques s'avère indispensable dans la fabrication de ces boissons.
Author Keywords: Analyse chimique, microbiologique, Boissons locales, Taux d'alcool, Taux d'acide.
How to Cite this Article
Habamubgu Shalukoma Soleil, Kazadi Minzangi, and Kafumba Kibibi Mireille, “Chemical and microbiological evaluation of local beer introduced newly and produced by the people of the South-Kivu: case of Katana and Bugorhe territories,” International Journal of Innovation and Applied Studies, vol. 8, no. 2, pp. 736–742, September 2014.
