Consumption Patterns and Physicochemical and Nutritional Characterization of Conventional Artisanal Liquids in the Congo
Elenga Michel *
Multidisciplinary Research Team on Food and Nutrition (Eprancongo), Congo, Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo, Master's Department, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo, Food Technology Laboratory: Cité Scientifique, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation, and Technology (INRSIIT), Cité Scientifique, Brazzaville, Congo.
Bamana Ntoumba Presline Drey
Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo and Master's Department, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo.
Ossoko Jean Paul Latran
National Institute for Research in Engineering Sciences, Innovation, and Technology (INRSIIT), Cité Scientifique, Brazzaville, Congo and Food Control and Quality Laboratory (ENSAF, Marien NGOUABI University), Congo.
Tamba Sompila Arnaud Wenceslas Geoffroy
Food Technology Laboratory: Cité Scientifique, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation, and Technology (INRSIIT), Cité Scientifique, Brazzaville, Congo.
Miantoko Zébita Gedellevie Ryssie
Multidisciplinary Research Team on Food and Nutrition (Eprancongo), Congo, Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo, Master's Department, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo, Food Technology Laboratory: Cité Scientifique, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation, and Technology (INRSIIT), Cité Scientifique, Brazzaville, Congo.
Moulengo Massamba Stève
Multidisciplinary Research Team on Food and Nutrition (Eprancongo), Congo, Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo, Master's Department, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo, Food Technology Laboratory: Cité Scientifique, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation, and Technology (INRSIIT), Cité Scientifique, Brazzaville, Congo.
Ntsossani Sylvia Petronille
Food Technology Laboratory: Cité Scientifique, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation, and Technology (INRSIIT), Cité Scientifique, Brazzaville, Congo.
Itoua Okouango Yvon Simplice
Multidisciplinary Research Team on Food and Nutrition (Eprancongo), Congo, Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo and Master's Department, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo.
Mananga Vital
Multidisciplinary Research Team on Food and Nutrition (Eprancongo), Congo, Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo and Master's Department, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo.
*Author to whom correspondence should be addressed.
Abstract
The microorganisms responsible for alcoholic fermentation are generally present on the surface of the raw materials used as substrate. The consumption of alcoholic beverages is a tradition deeply rooted in human society, as these beverages have been present at religious and cultural ceremonies for thousands of years. The objective of this study was to assess consumption and characterize local artisanal beverages in Congo. Consumption was assessed for the most widely consumed beverages in the study area, manufacturing processes were developed, and physicochemical characterization was performed. Consumption and production of these beverages were assessed through a cross-sectional survey. The consumer survey revealed that in Congo, artisanal alcoholic beverages are mainly consumed by men in rural and urban areas. Among the best-known and most consumed beverages by the surveyed population are: Oil palm wine (Nsamba), corn and cassava-based liqueur (Bouganda), sugar cane wine (Loungouila), raffia palm wine (Ntsam-Ntsam), and grapefruit or lemon wine (Let me sleep). The production processes for these beverages differ from one beverage to another. Physicochemical analyses revealed that these five beverages are acidic with a pH ranging from 2.68 to 4.10; a Brix of 2.9-14.85 °Brix; a titratable acidity of 0.16-5.35 g/L; a TAV of Bouganda 21.45-22.31 °; Let me sleep of 10.04-11.17°; Loungouila of 6.82-7.54°; Nsamba of 1.00-7.87°; Ntsam-Ntsam 4.00°; ash content 0.23-0.68%; protein content 0.013-0.85%; calcium of 16 to 160.32 mg/L); magnesium (9.72-660.96 mg/L); phosphorus (1.25-65.74 mg/L); iron (1.28-13.78 mg/L); potassium (9.52-2750 mg/L). The energy value ranges from 238.80 to 1297.35 kcal. These results show that most artisanal alcoholic beverages meet physical and chemical standards and are good sources of energy and minerals.
Keywords: Local drinks, physicochemical characterization, alcoholic beverages, microorganisms