Optimization of the Brewing of “Kablé-Missine”, Togo Northern Local Sorghum Beer

Diantom Agoura; Ayah Massabalo; Goka M. Gott’Liebe; Melila Mamatchi; Agblekpe A. Kokouvi; Tchacondo Tchadjobo

doi:10.18535/ijsrm/v12i09.ft01

Abstract

Kablé-missine is a traditional alcoholic beverage predominantly brewed in Northern region of Togo. Despite its widespread consumption and use in various festivities, its quality varies enormously depending on the individual brewing methods. This study aimed to optimize the brewing process of local sorghum beer, kablé-missine, with a particular focus on malting and mashing. Local sorghum grains were subjected to steeping, and key parameters including moisture content during malting, pH, and Brix of the wort were evaluated. The moisture content significantly increased during the steeping phase (39.77 ± 0.44%) and subsequently decreased during germination (37.93 ± 0.53%). The pH of the acidification process was adjusted to 3.11 ± 0.02, and the Brix level significantly increased with extended boiling time in both samples. Moreover, using a limited amount of water during mashing effectively reduced the boiling time.

Keywords

kablé-missinemaltingmashingBrixpH

References

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[refR-3] Novellie, L., & De Schaepdrijver, P. (1986). Modern developments in traditional African beers. Progress in industrial microbiology, 23, 73-157.Google Scholar ↗

[refR-4] Banigo, E. O., Aina, A., & Ossai, G. E. (1987). A study of the traditional burukutu manufacturing practice in Nigeria. Journal of Food and Agriculture, 2, 83-89.Google Scholar ↗

[refR-5] Chamunorwa, A.T., Feresu, S.B., & Mutukumira, A.N. (2002). Identification of lactic acid bacteria isolated from opaque beer (Chibuku) for potential use as a starter culture. Journal of Food Technology in Africa, 7, 93-97.Google Scholar ↗

[refR-6] Maoura, N., Mbaiguinam, M., Gaillardin, C., & Pourquie, J. (2006). Suivi technique, analytique et microbiologique de la « bili bili », bière traditionnelle tchadienne. Afrique Science : Revue Internationale des Sciences et Technologie, 2(1).Google Scholar ↗

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[refR-8] Nanadoum, M., & Pourquie, J. (2009). Sorghum beer: production, nutritional value and impact upon human health. In Beer in health and disease prevention (pp. 53-60). Academic Press.Google Scholar ↗

[refR-9] Polycarpe Kayodé, A. P., Adegbidi, A., Hounhouigan, J. D., Linnemann, A. R., & Robert Nout, M. J. (2005). Quality of farmers’ varieties of sorghum and derived foods as perceived by consumers in Benin. Ecology of food and Nutrition, 44(4), 271-294.Google Scholar ↗

[refR-10] Lyumugabe, F., Gros, J., Nzungize, J., Bajyana, E., & Thonart, P. (2012). Characteristics of African traditional beers brewed with sorghum malt: a review. Biotechnology Agronomy Society and Environment, 16(4), 509-530.Google Scholar ↗

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[refR-13] Kayodé, A. P., Hounhouigan, D. J., Nout, M. J., & Niehof, A. (2007). Household production of sorghum beer in Benin: technological and socio‐economic aspects. International Journal of Consumer Studies, 31(3), 258-264.Google Scholar ↗

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[refR-16] Desobgo, Z. S., Naponni, F. Y., & Nso, E. J. (2013). Caractérisation des moûts et bières du sorgho Safrari houblonnés avec Vernonia amygdalina et Nauclea diderrichii. International journal of innovation and applied studies, 2(1), 83-91.Google Scholar ↗

[refR-17] Bello, M., Tolaba, M. P., & Suarez, C. (2004). Factors affecting water uptake of rice grain during soaking. LWT-Food science and Technology, 37(8), 811-816Google Scholar ↗

[refR-18] Solomon, W. K. (2007). Hydration kinetics of lupin (Lupinus albus) seeds. Journal of Food Process Engineering, 30(1), 119-130.Google Scholar ↗

[refR-19] Kashiri, M., Kashaninejad, M., & Aghajani, N. J. L. A. (2010). Modeling water absorption of sorghum during soaking. Latin American applied research, 40(4), 383-388.Google Scholar ↗

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[refR-22] Igyor, M. A., Ogbonna, A. C., & Palmer, G. H. (2001). Effect of malting temperature and mashing methods on sorghum wort composition and beer flavour. Process Biochemistry, 36(11), 1039-1044.Google Scholar ↗

[refR-23] Shaw, P. E., Lebrun, M., Dornier, M., Ducamp, M. N., Courel, M., & Reynes, M. (2001). Evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation. LWT-Food Science and Technology, 34(2), 60-65.Google Scholar ↗

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[refR-25] WHO. (2009). Global health risks. Geneva: Author.Google Scholar ↗

[refR-26] WHO. (2010). Global health observatory data repository. Author. Retrieved August 14, 2012, from http://apps.who.int/ghodata/#Google Scholar ↗

[refR-27] WHO. (2012). World health statistics 2012. Geneva: Author.Google Scholar ↗