Traditional Processing and Quality Control of the "Red Kapsiki": A Local Sorghum Beer from Northern Cameroon

Bayoi James Ronald and Djoulde Darman Roger

A chapter in Brewing Technology from IntechOpen

Abstract: This study was propose to elucidate the traditional process production, biochemical, and microbiological parameters of the "red kapsiki" beer locally called "Te." Direct interviews are conducted on the basis of questionnaires in four localities of the Far-North region of Cameroon. At each site, beer samples are collected, labeled, and undergo physicochemical and microbiological analyses using standardized methods. The results show that the traditional "red kapsiki" beer process incorporates a malting step, a large brewing stage, and a final fermentation step which requires a starter. The biochemical parameters of the beer samples show a pH value ranging from 2.40 ± 0.19 to 3.26 ± 0.03 (pH

Keywords: Cameroon; beer; homemade; processing; biochemistry; microbial; quality (search for similar items in EconPapers)
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Persistent link: https://EconPapers.repec.org/RePEc:ito:pchaps:116440

DOI: 10.5772/intechopen.69595

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