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Improvement of the Quality of the Local Beer «Tchukoutou» by Addition of Two Antioxidant Plants: Ocimum Gratissimum and Vernonia Amygdalina
- Source :
- Oriental Journal Of Chemistry. 37:1068-1076
- Publication Year :
- 2021
- Publisher :
- Oriental Scientific Publishing Company, 2021.
-
Abstract
- 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.
- Subjects :
- 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
Subjects
Details
- ISSN :
- 22315039 and 0970020X
- Volume :
- 37
- Database :
- OpenAIRE
- Journal :
- Oriental Journal Of Chemistry
- Accession number :
- edsair.doi...........52af4177f1a63c6e25ca73d29789c567