Processing and Quality of “red kapsiki” an Opaque Beer from “Mandara” Mountain in Cameroon
Bayoi James
Department of Biological Sciences, Faculty of Science, University of Maroua, Cameroon
Djoulde Darman Roger *
The Higher Institute of the Sahel, University of Maroua, Cameroon
Aboubakar Dandjouma
Institute of Agricultural Research for Development, WAKWA, Ngaoundéré, Cameroon
Essia- Ngang Jean Justin
Department of Microbiology, University of Yaoundé I, Cameroon
François- Xavier Etoa
Department of Microbiology, University of Yaoundé I, Cameroon
*Author to whom correspondence should be addressed.
Abstract
Aims: Mandara is a chain of Mountains located in northern Cameroun with the border of the republic of Nigeria. This area is populated by “kapsiki” an indigenous populations living. This non moslem population is brewing an opaque beer, which has both a symbolic and nutritional. This paper aims at investigating the physicochemical and microbial quality of this beer and highlights its processing.
Study Design: The study design used for describing processing method is cluster sampling of the cities surveyed, production sites and markets, and at the secondary level, individuals and groups of individual respondents.
Place and Duration of Study: In order to describe and follow the production process, a survey was conducted in three kapsiki rural villages of Cameroon, namely Rhumsiki, Rhumzu and Mogodé. Later on, some samples from two urban town close to the area of Mokolo.
Methodology: To describe and follow the production process, a survey on the basis of a questionnaire was conducted. The sample pH, conductivity, density and brix, were recorded onsite using portables devices (conductimeter, densitometer and brixmeter).
Laboratory experiment: Following parameters: titrable acidity, polyphenols, ethanol, specific gravity,viscosity was determined according to accredited methods. Microbial analysis focused on total aerobic mesophilic bacteria, coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Shigella, yeasts, molds and sulphite‐reducing clostridia were evaluated.
Results: The "red kapsiki" requires for its preparation following steps: malting with quenching, germination and "kilning", decoction, filtration, boiling and sterilizing, cooling, sowing and fermentation. The final beverage is opaque, soft and sparkling. The “red Kapsiki” presented an alcohol content of 3.85 to 4.28 (% v/v), a pH close to 2.40, soluble extract from 6.30 to7.29 °P, Brix from 7.0 to 7.46 °B, total sugar from 41.8 to 72.9 (g/l), conductivity from 1919 to 1990 (µS/cm), and Specific density (g/cm) à 15°C of 1.25. The color of the “red kapsiki” varies from a pinky brown to reddish according the variety of sorghum used. The microbial analyses indicate the presence of Coliforms including Salmonella and Shigella, yeasts and molds in the beverages which indicate the bad hygienic quality of “the red Kapsiki”.
Conclusion: Despite its poor hygienic quality, the “red kapsiki”, presented great potential source of income and nutrient for local beer producers.
Keywords: Beer, Cameroon, kapsiki, microbial, quality