African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12484

Full Length Research Paper

Effect of incorporating the pulp of the fruit of Detarium microcarpum Guill & Perr. on the quality of the traditional malt-based drinks in West Africa

Akouloukihi Damien TCHATCHA
  • Akouloukihi Damien TCHATCHA
  • Laboratoire d’Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi (LERCA/EPAC/UAC), Benin.
  • Google Scholar
Andriano Jospin DJOSSOU
  • Andriano Jospin DJOSSOU
  • Laboratoire d’Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi (LERCA/EPAC/UAC), Benin.
  • Google Scholar
Dossou Awokou OKOUMASSOU
  • Dossou Awokou OKOUMASSOU
  • Laboratoire d’Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi (LERCA/EPAC/UAC), Benin.
  • Google Scholar
Yann MADODE
  • Yann MADODE
  • Laboratoire de Science des Aliments, Faculté des Sciences Agronomiques (LSA/FSA/UAC), Benin.
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Kifouli ADEOTI
  • Kifouli ADEOTI
  • Laboratoire de Microbiologie et de Technologie Alimentaires (LAMITA/FAST/UAC), Benin.
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Fidèle Paul TCHOBO
  • Fidèle Paul TCHOBO
  • Laboratoire d’Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi (LERCA/EPAC/UAC), Benin.
  • Google Scholar
Guy Alain ALITONOU
  • Guy Alain ALITONOU
  • Laboratoire d’Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi (LERCA/EPAC/UAC), Benin.
  • Google Scholar
Frédéric HOUNDONOUGBO
  • Frédéric HOUNDONOUGBO
  • Laboratoire de Recherche Avicole et Zoéconomie, Faculté des Sciences Agronomiques (LARAZE/FSA/UAC), Benin.
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Mansourou Mohamed SOUMANOU
  • Mansourou Mohamed SOUMANOU
  • Laboratoire d’Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi (LERCA/EPAC/UAC), Benin.
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  •  Received: 06 October 2022
  •  Accepted: 13 February 2023
  •  Published: 31 May 2024

Abstract

Detarium microcarpum is a forest plant widely used in West Africa. However, it is little known and used for food. This study aims to assess the beneficial effect of incorporating the pulp of the fruit of D. microcarpum on the quality of the traditional malt-based drinks. Thus, the objective was to produce traditional drinks based on composite flour of D. microcarpum pulp and malt, then to characterize these drinks on biochemical, microbiological and sensory levels. Traditional drinks formulated with the incorporation of D. microcarpum pulp at 7, 10 and 13% are of good quality in relation to biochemical, microbiological, and sensory characteristics. For odor, acidity, color and aftertaste, statistical analysis shows significant differences between the controlled drinks produced with malt only and those from the formulations with the incorporation of the pulp of D. microcarpum at 10 and 7%. S90, S93, M90, and M93 obtained the best scores among unfermented drinks and MF93, SF93, MF90, and MF90 were those which were more appreciated taste wise among fermented drinks. These results showed that incorporation of 7 and 10% of the pulp of D. microcarpum in traditional malt-based drinks would be an asset to reduce acidity and improve the quality of traditional malt-based drinks.

 

Key words: Detarium microcarpum, traditional drink, wild fruit processing, Dolo, Tchakpalo.