Procédé de Production, caractéristiques microbiologique, physicochimique et sensorielle du chakpalo, bière traditionnelle de maïs en Afrique de l’Ouest

Abstract

Chakpalo is a traditional Benin beer made from sorghum cereals and / or maize. The objective of this study is to identify the production system, to characterize the chakpalo from the physico-chemical, microbiological and sensory and to stabilize the chakpalo based maize. A survey was carried out in the original production area (Dassa Zoumé) on the production and marketing of chakpalo made from maize. Samples of chakpalo produced were subjected to physicochemical, microbio-logical and sensory analysis. The results showed that the production of chakpalo is exclusively a female activity. Four types of chakpalo have been identified in relation to the raw material used for production: chakpalo from maize / sorghum mixture, chakpalo from sorghum, chakpalo from maize and chakpalo from rice. According to the producers, a good chakpalo is of brownish color, slightly acidic and slightly alcoholic. During the fermentation process, the content of proteins and soluble solids decreased significantly (p ˂ 0.05), while the load of lactic bacteria and yeasts as well as the titratable acidity increased significantly (p ˂ 0.05 ). The chakpalo based maize obtained is an acid product with a pH of 4.11, a titratable acidity of 0.09 g / 100g (lactic acid). It has a soluble dry extract (9.40 °brix) and an alcohol (3.36%). After pasteurization, the chakpalo based maize has a pH of 4.0, a soluble dry extract of 9.73 ° brix significantly (p ˂ 0.05) different from that of unpasteurized chakpalo. The dominant microbial flora consists of lactic acid bacteria and yeasts and molds. The consumption test showed that the pasteurization of chakpalo has an influence on its sensory attributes which are very different according to the different groups of consumers