المؤلفون: Sanni AI; Department of Botany and Microbiology, University of Ibadan, Nigeria.

المصدر: International journal of food microbiology [Int J Food Microbiol] 1993 Apr; Vol. 18 (2), pp. 85-95.

نوع المنشور: Journal Article; Review

بيانات الدورية: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print Cited Medium: Print ISSN: 0168-1605 (Print) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE

مواضيع طبية MeSH: Alcoholic Beverages* , Fermentation* , Food* , Food Microbiology*, Food Handling/*methods, Africa ; Humans

مستخلص: Many papers have been published on various aspects of African fermented foods and beverages. The emphasis has been on the microorganisms used, and the nutritional status of the products after fermentation. The preparation of these products is still a traditional family art and the fermentation process is by uncontrolled inoculation. This has led to variations in the quality and stability of the products. Research efforts in this field are still based on old recipes transmitted from generation to generation due to the fact that the consumers are not easily influenced by innovations, and the apparent lack of biotechnological background. This paper gives a brief account of the fermentation process of some of the fermented products to show the varied pattern of the microbiology. The unpredictability of the complex microflora implicated in the fermentations, and the lack of adequate knowledge of the associated microbes are discussed. The paper suggests a number of steps to be taken to optimize the fermentation process as a means of maintaining the peculiar characteristics of each product and establishment of small-scale industrial production.

المؤلفون: BAKPO, AWÈDÉOU, AGBODAN, AGBEKONYI KOKOU, AWAGA, KWAMI LUMO, KOUAKOU, CYNTHIA ADJO, YELEGUE, EYAWÈDEOU, JONDO, KOFFI

المصدر: Oriental Journal of Chemistry; Oct2021, Vol. 37 Issue 5, p1068-1076, 9p

مصطلحات موضوعية: VERNONIA, BASIL, ALCOHOLIC beverages, BEER, SORGHUM, ANTIOXIDANTS, HOPS

مصطلحات جغرافية: AFRICA

مستخلص: Tchoukoutou are the most widely consumed alcoholic beverages in Africa. However, several constraints undermine this sector of activity. The overall objective of this study is to improve the quality and stability of "Tchoukoutou" by adding leaves of Ocimum gratissimum and Vernonia amygdalina. Two methods of evaluating the alcoholic degree: densimetry and refractometry were used to find the physic and chemical characteristics. From the results obtained, it appears that the red sorghum (Kadag) gives the best organoleptic quality of beers. The addition of the leaves of O. gratissimum and V. amygdalina followed by anaerobic fermentation allowed the preservation and stability of «Tchoukoutou» for at least 10 days at room temperature with a bitterness similar to hops; an alcohol content of 8.87% vol, a pH of 4.37 and a Brix degree of 14° Brix. In conclusion, the anaerobic fermentation of the must and the addition of the leaves of O. gratissimum and V. amygdalina contribute to the improvement of the conservation quality and stability of the Chukutu. [ABSTRACT FROM AUTHOR]

: Copyright of Oriental Journal of Chemistry is the property of Oriental Journal of Chemistry and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

المؤلفون: Isaac-Bamgboye, Folayemi J., Edema, Mojisola O., Oshundahunsi, Oluwatooyin F.

المصدر: Annals: Food Science & Technology; 2019, Vol. 20 Issue 2, p322-331, 10p

مصطلحات موضوعية: GRAIN, FERMENTED beverages, SENSORY evaluation, WHOLE grain foods, SORGHUM, NON-alcoholic beverages, FERMENTED foods, FOOD security

مصطلحات جغرافية: NIGERIA, AFRICA

مستخلص: Kunu is a refreshing non-alcoholic beverage which is usually produced from fermented cereal grains, consumed by children and adults and sometimes used as a weaning food in Nigeria. The current global trend in exploiting underutilized species for producing indigenous foods necessitated this study which exploited standard methods to assess the proximate composition, physicochemical properties, anti-nutrient constituents, and sensory qualities (10 semitrained panelists) of Amaranth-Kunu developed from grain amaranth (Amaranthus hybridus), an underutilized pseudocereal, which was fermented for 24, 48 and 72 h at 30 - 30.5oC, in comparison with kunu from Sorghum. The percentage proximate composition results: moisture content (10.24 - 91.87), Crude protein (1.42 - 16.86), Crude fibre (0.11 - 2.50), Crude fat (0.85 - 5.77), Total ash (0.05 - 2.90) and Carbohydrate (2.84 - 61.77) were significantly different (p<0.05).There was no significant difference (p<0.05) in the temperature which ranged from 30 - 30.5oC but the pH (4.49 - 5.79) decreased significantly while Total titratable acidity (2.30 - 6.40) and total solids (4.90 - 8.90) increased significantly (p<0.05) as fermentation period increased. The Oxalate (0.1108 - 0.3151), Phytate (3.4900 - 17.4000), and Saponin (0.4900 - 4.8100), contents decreased significantly (p<0.05) with increased fermentation time while Tannin was not detected in all. Sensory evaluation results showed that Amaranth-kunu was significantly more acceptable (p<0.05) than sorghum kunu. Amaranth-Kunufermented for 48 h had the best mean sensory scores (1.0 - 1.2) which depicted 'like extremely' and was mostly acceptable by the panellists. Amaranth-kunu developed from grain amaranth possessed potentials for commercialization to combat malnutrition and used for food security in Africa. [ABSTRACT FROM AUTHOR]

: Copyright of Annals: Food Science & Technology is the property of Valahia University of Targoviste and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

المؤلفون: Šmogrovičová, Daniela, Nádaský, Pavol, Tandlich, Roman, Wilhelmi, Brendan S., Cambray, Garth

المصدر: Czech Journal of Food Sciences; 2012, Vol. 30 Issue 3, p241-246, 6p

مصطلحات موضوعية: MEAD, FERMENTATION, ALCOHOLIC beverages, HONEY

مصطلحات جغرافية: AFRICA, SOUTH America

مستخلص: The basic analytical parameters and aroma compounds of three Slovak and two South African meads were summarised. The ethanol concentration of the Slovak meads was about 13.5% (v/v), the residual sugars, depending on the mead style, ranged approximately from 140 g/ to 200 g/l. In the South African meads, the average ethanol concentration was 12% and the average residual sugar content about 70 g/l. The residual sugar content in all types of the Slovak meads was significantly higher. The acidity of the South African meads was slightly higher than that of the Slovak ones, while the extract and protein contents were higher in all of the Slovak meads. No significant differences were found in the total polyphenol content, which ranged from 178 mg/l to 242 mg/l of gallic acid equivalents. Ethyl acetate represented the main component of all volatile compounds across all the samples tested, with a significantly higher concentration in the Slovak meads (46.36-60.03 mg/l) compared to the South African ones (16.35 mg/l-16.97 mg/l). Higher alcohols were more prevalent in South African meads. [ABSTRACT FROM AUTHOR]

: Copyright of Czech Journal of Food Sciences is the property of Czech Academy of Agricultural Sciences (CAAS) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)