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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

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NASS Journal of Agricultural Sciences 2022年第2期4卷 1-12页

作者： Koge James Ronald Bayoï Bakari Daoudou Yonas Vandi bruno foundikou Roger Darman Djoulde François-Xavier Etoa Department of Biological Sciences Faculty of ScienceUniversity of MarouaMarouaP.O.Box 814Cameroon Department of Agriculture Livestock and by-productsNational Advanced School of Engineering of MarouaUniversity of MarouaMarouaP.O.Box 46Cameroon Department of Microbiology Faculty of ScienceUniversity of Yaounde IYaoundeP.O.Box 812Cameroon

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(p<0.05).During storage,the colour,bitterness,aroma,odour,viscosity,texture,and overall acceptability of the processed samples were ***(r=0.898;p<0.01)and odour(r=0.930;p<0.01)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.

关键词： Bitter leaf Pasteurization Sorghum beer Mpedli Sensory properties Shelf life

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Traditional Processing and Characterization of “Alme Ardeb”, an Indigenous Beverage from Far North Region, Cameroon

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Food and Nutrition Sciences 2023年第8期14卷 730-745页

作者： Daoudou Bakari Sadou Kaou Abdouramane foundikou Yaya bruno Yaya Garga Tatsadjieu Ngoune Leopold Department of Biological Sciences Faculty of Science University of Maroua Maroua Cameroon Department of Food Technology and Quality Control University Institute of Technology University of Ngaoundere Ngaoundere Cameroon

“Alme ardeb” is a conventional beverage made from sugar and tamarind, season with other ingredients and highly prized by the population of the northern regions of Cameroon. Despite the importance of this traditional drink, the manufacturing process and quality attributes are still unknown. As such, a study was undertaken to describe the manufacturing process and characterise the quality of “Alme ardeb”. A survey was conducted in the Diamaré division of the Far north region. An ethnographical technique accompanied with semi-structured questionnaires and interviewing were used for collecting data needed to elaborate the production process. Forty-nine (49) samples of “Alme ardeb” were taken from 49 women producers in the different sites representing 10 samples per site and the sensory, physicochemical, phytochemical and microbiological properties were assessed according referenced techniques. The field survey reveals that the production of “Alme ardeb” is conventional and rudimentary involving two classical units of operation, caramelisation and boiling. The pH and titratable acidity of “Alme ardeb” were insignificant (p ≥ 0.05) except for the soluble solids, electrical conductivity and total sugar. The pH is acidic ranging between 4.06 ± 0.01 and 4.74 ± 0.05 with an oscillating titratable acidity ranging from 0.61% ± 0.022% to 0.65% ± 0.01% and an average soluble solids content of about 10.74 °Brix. Similarly, the total sugar content varies between 51.25 ± 0.18g·L-1 and 61.37 ± 0.18 g·L-1 with a conductivity that fluctuates around 351 μS·cm-1 and 707 μS·cm-1. In addition, the average polyphenol, flavonoid and tannin contents were 2.2g EAG·L-1, 0.58 g·EQL-1 and 0.36 g·ECL-1 respectively, with a free radical scavenging capacity of 52.18%. The beverage revealed a complete absence of Salmonella with a doubtful hygienic quality. The total aerobic plate count varied from (4.1 ± 0.014) × 104

关键词： “Alme Ardeb” Traditional Processing Tamarind Fruit Physicochemical and Microbiological Qualities

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