Use of Bitter Leaf(Vernonia amygdalina)Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli,a Traditional Opaque Sorghum White Beer from Northern Cameroon

作     者：Koge James Ronald Bayoï Bakari Daoudou Yonas Vandi Bruno Foundikou Roger Darman Djoulde François-Xavier Etoa 

作者机构：Department of Biological SciencesFaculty of ScienceUniversity of MarouaMarouaP.O.Box 814Cameroon Department of AgricultureLivestock and by-productsNational Advanced School of Engineering of MarouaUniversity of MarouaMarouaP.O.Box 46Cameroon Department of MicrobiologyFaculty of ScienceUniversity of Yaounde IYaoundeP.O.Box 812Cameroon 

出 版 物：《NASS Journal of Agricultural Sciences》 (NASS农业科学杂志（英文）)

年 卷 期：2022年第4卷第2期

页      面：1-12页

学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学] 

主　　题：Bitter leaf Pasteurization Sorghum beer Mpedli Sensory properties Shelf life 

摘      要：The purpose of this study was to evaluate the sensory property and shelf life of the processed mpedli beer using aqueous leaves extract of Vernonia amygdalina(VA)and heat *** white sorghum beer was made at the laboratory scale using home-made procedure(Control).Following filtration,the beer was blended with an aqueous leaf extract(1/10,v/v)of VA(BUB).Pasteurization(60°C/30 min)was performed on a portion of the VA blended sample(BPB).The sensory parameters and shelf life of the three samples were evaluated at room temperature during a month *** sensory characteristics of blended and non-supplemented mpedli beer differed significantly(p0.05).During storage,the colour,bitterness,aroma,odour,viscosity,texture,and overall acceptability of the processed samples were ***(r=0.898;p0.01)and odour(r=0.930;p0.01)were both highly correlated with the acceptance of the processed *** non-supplemented samples had the highest sensory scores 48 hours after preparation,while the relevant sensory ratings in processed BUB and BPB samples were recorded from the 12th to the 21st and 27th day of storage,*** findings suggest that combining pasteurization with addition of aqueous leaf extract of VA may help small-scale brewers for improving the sensory quality and extending the shelf life of *** to the findings,the use of bitter leaf could be proposed as an alternative hop in the local brewing industry and may increase incomes of producers of local sorghum beer.