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Characterization of a craft beer produced from plantain fruits (Musa paradisiaca L.)

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Research Paper 03/01/2025
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Characterization of a craft beer produced from plantain fruits (Musa paradisiaca L.)

Zamblé Bi Irié Abel Boli, Ollo Kambire, Abodjo Celah Kakou, Kouassi Franck Armel Mosson, Wahauwouélé Hermann Coulibaly, Koffi-Nevry, Marina Koussemon
Int. J. Biosci.26( 1), 9-21, January 2025.
Certificate: IJB 2025 [Generate Certificate]
Key: BeerMicrobiologicalPhysicochemicalPlantainSorghum

Abstract

The general objective of this study is to evaluate the microbiological quality, physicochemical and organoleptic characteristics of plantain beer enriched with sorghum. The methodological approach consisted of producing four types of plantain beer by incorporating sorghum. Conventional methods were used to determine the physicochemical characteristics and microbial loads. The results indicate yeast loads ranging from 7.2 to 7.6 log (CFU/mL) and 7.2 to 7.4 log (CFU/mL) respectively for the musts of plantain paste incorporated with sorghum and those without sorghum. The physicochemical characteristics presented pH values ​​of 3.46 and 3.40 to 3.45, titratable acidity of 1.05% and 1.09 to 12.4%, dry extract refractometric of 0.52° Brix and 0.58 to 0.87° Brix, alcohol content of 2.80% and 3.31 to 6.23% respectively for the control beer and for the improved beers. Various organic acids, notably citric, acetic, lactic, fumaric, tanic and tartaric acids were determined with increasing contents depending on the level of sorghum incorporated. The loads of aerobic mesophilic germs (1.5±0.77 to 5.3±1.88 × 10 CFU/mL) and yeasts and molds (1.1±0.56 to 4.6±1.35 × 10 CFU/mL) obtained are below the threshold limit of microbiological criteria. No loads of total coliforms, E. coli, S. aureus and Salmonella were detected. Beers improved with 5%, 10% and 15% malted sorghum concentrations produced were of acceptable microbiological quality in relation to the limit threshold of microbiological criteria and their consumption could not present a risk for consumers.

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