rocessing and Quality of “red kapsiki” an Opaque Beer from “Mandara” Mountain in Cameroon.
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Date
2015
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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.
Description
Keywords
Beer, Cameroon, kapsiki, microbial, quality
Citation
James Bayoi, Roger Djoulde Darman, Dandjouma Aboubakar, Justin Essia-Ngang Jean, Etoa Francois-Xavier. rocessing and Quality of “red kapsiki” an Opaque Beer from “Mandara” Mountain in Cameroon. British Biotechnology Journal. 2015 9(1): 1-11.