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Optimization of the Brewing of “Kablé-Missine”, Togo Northern Local Sorghum Beer

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  • Diantom Agoura,
  • Ayah Massabalo,
  • Goka M. Gott’Liebe,
  • Melila Mamatchi,
  • Agblekpe A. Kokouvi,
  • Tchacondo Tchadjobo
Diantom Agoura
Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé,
Ayah Massabalo
Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé,
Goka M. Gott’Liebe
Laboratoire de Microbiologie et de Contrôle de Qualité des Denrées Alimentaires (LAMICODA) Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé,
Melila Mamatchi
Faculté des Sciences, (FDS), Université de Lomé, 01 BP 1515, Lomé 01,
Agblekpe A. Kokouvi
Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé
Tchacondo Tchadjobo
Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo.
Published in : International Journal of Scientific Research and Management (IJSRM) , Vol. 12 No. 09 (2024)

Submission to VIJ 2024-09-23

Keywords

  • kablé-missine, malting, mashing, Brix, pH.

Copyright (c) 2024 Diantom Agoura, Ayah Mazabalo, Goka M. Gott’Liebe, Melila Mamatchi, Agblekpe A. Kokouvi, Tchacondo Tchadjobo

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Kablé-missine is a traditional alcoholic beverage predominantly brewed in Northern region of Togo. Despite its widespread consumption and use in various festivities, its quality varies enormously depending on the individual brewing methods. This study aimed to optimize the brewing process of local sorghum beer, kablé-missine, with a particular focus on malting and mashing. Local sorghum grains were subjected to steeping, and key parameters including moisture content during malting, pH, and Brix of the wort were evaluated. The moisture content significantly increased during the steeping phase (39.77 ± 0.44%) and subsequently decreased during germination (37.93 ± 0.53%). The pH of the acidification process was adjusted to 3.11 ± 0.02, and the Brix level significantly increased with extended boiling time in both samples. Moreover, using a limited amount of water during mashing effectively reduced the boiling time.

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