Volume 41, Issue 1, November 2023, Pages 137–144
Bakaï Marie-France1, Ouadja Batcha2, and Kipré-Naura Marie-Estelle3
1 Laboratory of Organic Chemistry and Environmental Sciences (LaCOSE), Faculty of Science and Technology, Kara University, BP 404 Kara, Togo
2 Laboratory of Biochemistry of Food and Nutrition (LABAN), Faculty of Science and Technology, Kara University; B.P 404 Kara, Togo
3 Laffort, F-33072 Bordeaux, France
Original language: English
Copyright © 2023 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.
Sorghum beer, commonly called Tchoukoutou in Togo is a popular loved local beer in several African countries. However, the manufacturing conditions of this beer are still artisanal and this drink suffers from a lack of hygiene, reproducibility in the manufacturing chain and analysis of several parameters. Thus, in order to control quality and health safety, the physico- chemical and microbiological parameters of the samples of three different productions of local beers produced in Kara were analyzed. By that way, pH-metry, densimetry, colorimetry, alcoholometry, spectrophotometry, manometry and fresh state followed by counting on agar are methods used to determine respectively pH, density, volatile acidity and total acidity, alcohol content, sugar content, carbon dioxide content and microbiological quality of beer. Four samples of beer have been collected from sellers, and have been analyzed: these are two beers of type «Kabyè-Missine», a beer of type «Tchakpalo» and the fermented must of type «Kabyè-missine». The results showed that these beers have a pH between 1.92 ± 0.01 and 2.67 ± 0.00, a density that varies between 1.0063 ± 0.0001 and 1.0248 ± 0.0003, an alcohol content between 3.45 ± 0.03 and 7.48 ± 0.05. The microbiological analysis revealed that Saccharomyces yeast strains are present in all beverages, and unidentified wild yeast strains are also present in 3 out of 4 beverages. All drinks contain lactic acid and acetic bacteria. This study which is the first on the local drinks of the city of Kara will be deepened by complementary analyses such as the counting of other microorganisms, the detection possibly of methanol, tastings to assess the organoleptic quality of these drinks and the search for stabilization methods.
Author Keywords: Sorghum-beer, physico-chemical analysis, microbiology, Togo.
Bakaï Marie-France1, Ouadja Batcha2, and Kipré-Naura Marie-Estelle3
1 Laboratory of Organic Chemistry and Environmental Sciences (LaCOSE), Faculty of Science and Technology, Kara University, BP 404 Kara, Togo
2 Laboratory of Biochemistry of Food and Nutrition (LABAN), Faculty of Science and Technology, Kara University; B.P 404 Kara, Togo
3 Laffort, F-33072 Bordeaux, France
Original language: English
Copyright © 2023 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
Sorghum beer, commonly called Tchoukoutou in Togo is a popular loved local beer in several African countries. However, the manufacturing conditions of this beer are still artisanal and this drink suffers from a lack of hygiene, reproducibility in the manufacturing chain and analysis of several parameters. Thus, in order to control quality and health safety, the physico- chemical and microbiological parameters of the samples of three different productions of local beers produced in Kara were analyzed. By that way, pH-metry, densimetry, colorimetry, alcoholometry, spectrophotometry, manometry and fresh state followed by counting on agar are methods used to determine respectively pH, density, volatile acidity and total acidity, alcohol content, sugar content, carbon dioxide content and microbiological quality of beer. Four samples of beer have been collected from sellers, and have been analyzed: these are two beers of type «Kabyè-Missine», a beer of type «Tchakpalo» and the fermented must of type «Kabyè-missine». The results showed that these beers have a pH between 1.92 ± 0.01 and 2.67 ± 0.00, a density that varies between 1.0063 ± 0.0001 and 1.0248 ± 0.0003, an alcohol content between 3.45 ± 0.03 and 7.48 ± 0.05. The microbiological analysis revealed that Saccharomyces yeast strains are present in all beverages, and unidentified wild yeast strains are also present in 3 out of 4 beverages. All drinks contain lactic acid and acetic bacteria. This study which is the first on the local drinks of the city of Kara will be deepened by complementary analyses such as the counting of other microorganisms, the detection possibly of methanol, tastings to assess the organoleptic quality of these drinks and the search for stabilization methods.
Author Keywords: Sorghum-beer, physico-chemical analysis, microbiology, Togo.
How to Cite this Article
Bakaï Marie-France, Ouadja Batcha, and Kipré-Naura Marie-Estelle, “Physico-chemical and microbiological characterization of local beers of the city of Kara in Togo,” International Journal of Innovation and Applied Studies, vol. 41, no. 1, pp. 137–144, November 2023.
