Improvement of the Quality of the Local Beer «Tchukoutou» by Addition of Two Antioxidant Plants: Ocimum Gratissimum and Vernonia Amygdalina
Autor: | Koffi Jondo, Eyawèdeou Yelegue, Kwami Lumo Awaga, Agbekonyi Kokou Agbodan, Awèdéou Bakpo, Cynthia Adjo Kouakou |
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Rok vydání: | 2021 |
Předmět: |
Antioxidant
biology Traditional medicine Chemistry medicine.medical_treatment Vernonia amygdalina Ocimum gratissimum Ornamental horticulture Industrial chemistry General Chemistry biology.organism_classification Biochemistry Elsevier Biobase Drug Discovery medicine Environmental Chemistry Material chemistry |
Zdroj: | Oriental Journal Of Chemistry. 37:1068-1076 |
ISSN: | 2231-5039 0970-020X |
Popis: | 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. |
Databáze: | OpenAIRE |
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