The present study was carried out to evaluate the effect of water content, fermentation period, and the effect of various drying temperatures of saccharified sorghum malt flour on the quality of “gowé”, an indigenous sour and sweet beverage from Benin with the ultimate objective of improving the processing technique and quality of “gowé”. Our data revealed that the physicochemical properties of “gowé” were significantly modified with respect to dough moisture content, its fermentation period and with different drying temperatures. The best processing characteristics for high quality of dried “gowé” were obtained for saccharified dough with 58.6% moisture level and a fermentation period of 48 h at 70°C drying temperature.
Key words: Sorghum, malting, fermentation, technology, drying, “gowé”.
Copyright © 2022 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0