Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage
H Sawadogo-Lingani, J Owusu-Kwarteng… - … in Sustainable Food …, 2021 - frontiersin.org
Spontaneously fermented sorghum beers remain by far the most popular traditional cereal-
based alcoholic beverages in Africa. Known under various common names (traditional …
based alcoholic beverages in Africa. Known under various common names (traditional …
Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer)
Traditional beers, such as palm wine, kombucha and others, are notable beverages
consumed all over the globe. Such beverages historically contribute to food security on a …
consumed all over the globe. Such beverages historically contribute to food security on a …
Changing dietary habits: the impact of urbanization and rising socio-economic status in families from Burkina Faso in Sub-Saharan Africa
(1) Background: Sub-Saharan Africa is experiencing the fastest urbanization worldwide.
People in rural areas still have a traditional and rural lifestyle, whereas the Westernization of …
People in rural areas still have a traditional and rural lifestyle, whereas the Westernization of …
A modeling method for the development of a bioprocess to optimally produce umqombothi (a South African traditional beer)
Bioprocess development for umqombothi (a South African traditional beer) as with other
traditional beer products can be complex. As a result, beverage bioprocess development is …
traditional beer products can be complex. As a result, beverage bioprocess development is …
Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.)
MAS Santos, PVL Ribeiro, CP Andrade… - Acta Scientiarum …, 2021 - food.actapol.net
Background. Owing to the scarcity of studies related to the use of soursop (Annona muricata
L.) in the elaboration of craft beers, this study aimed to elaborate a soursop fruit beer using …
L.) in the elaboration of craft beers, this study aimed to elaborate a soursop fruit beer using …
Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) …
PP Minnaar, NP Jolly, V Paulsen, HW Du Plessis… - International Journal of …, 2017 - Elsevier
Kei-apple (Dovyalis caffra) is an evergreen tree indigenous to Southern Africa. The fruit
contains high concentrations of l-malic acid, ascorbic acid, and phenolic acids. Kei-apple …
contains high concentrations of l-malic acid, ascorbic acid, and phenolic acids. Kei-apple …
Process and Product Characterization of Aliha, A Maize‐Based Ghanaian Indigenous Fermented Beverage
Aliha is a maize‐based traditional fermented beverage prepared and consumed in Ghana,
predominantly in the Volta Region and other parts of Ghana. The study sought to …
predominantly in the Volta Region and other parts of Ghana. The study sought to …
Alcohol, ancestors, and the house: Exploring ritual use of beer at Kirikongo, Burkina Faso
This paper explores the evidence for beer production, consumption, and ritual use at
Kirikongo (100–1650 CE), a well-preserved archaeological site located in Mouhoun …
Kirikongo (100–1650 CE), a well-preserved archaeological site located in Mouhoun …
Chemical composition and biological activities of essential oils from Djibouti
Traditional beers are often assumed to be safe. This study investigated the conservation and
quality of this beer using essential oils extracted from four plants. Twenty five samples of …
quality of this beer using essential oils extracted from four plants. Twenty five samples of …
Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer)
Umqombothi (a South African indigenous beer) is an important dietary beverage for many
undernourished, low-income consumers in rural, semi-urban and urban areas. Umqombothi …
undernourished, low-income consumers in rural, semi-urban and urban areas. Umqombothi …