Abstract

Awèdéou Bakpo^*, Agbekonyi Kokou Agbodan, Kwami Lumo Awaga, Cynthia Adjo Kouakou, Eyawèdeou Yelegue and Koffi Jondo

DOI : http://dx.doi.org/10.13005/ojc/370508

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.

Alcohol Level; Fermentation; O. Gratissimum; Stabilization; Tchoukoutou; V. Amygdalina.

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