In Cameroon, alcoholic beverages represent one of the main consumed drinks. In northern regions, indigenous sorghum beers are very popular and widely consumed in an actively fermenting state by people. In this study, some physicochemical parameters of alcoholic sorghum beverages and correlations between them were evaluated during fermentation for 10 days. The indigenous white and red beers were produced at the laboratory scale assisted by experimental producers and some parameters (pH, total acidity, alcohol, sugars, density, total solids, temperature, and conductivity) were measured on the wort and fermented beverages. The pH decreased from 3.2 to 2.4 and 3.11 to 2.41; total acidity increased from 1.07 to 5.1 g/L and 0.5 to 4.6 g/L; alcohol was enhanced from 0 to 9.5% and 0 to 6.8% (v/v); total solids dropped from 13.6 to 5°P and 12.2 to 3.3°P, respectively, in the white and red sorghum beers. The multivariate analysis showed a good correlation between consumption of sugar, the decrease in total solids and density with the decrease in pH. Additionally, it was shown that a perfect link exists between the production of alcohol and organic acids. The hierarchical analysis showed that indigenous red beer samples fermented for one and two days and those fermented for four to 10 days were related and could be separate in two distinct groups, whereas white turbid beer samples were separated in three different groups, those fermented for one to four days, five to six days, and seven to 10 days. The results obtained could serve as a guide to better understand the fermentation process of indigenous alcoholic sorghum-based beverages.

“Téa Lémi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this beverage and its quality attributes still remain unknown. Hence, this study was aimed at describing the processing and quality of “Téa Lémi” produced and marketed in northern Cameroon. The field investigation and the ethnographical technique were used to describe the production process. Physicochemical, phytochemical, and microbiological properties of the beverage were examined using referenced techniques. Quantitative descriptive analysis was used for describing the sensory profile of the wine. Surveys showed that processing of the grapefruit wine is typically artisanal. This can be seen by the uncontrolled addition of some ingredients such as sugar, extract of banana, and honey and a significant fermentation step started by wild, unselected yeasts. The physicochemical analyses revealed that the wine had an acid pH of around 3.84, with a total acidity between 7.72 g/L and 8.79 g/L. The alcohol and soluble solids contents were 14% (v/v) and 12 °Brix, respectively. Total sugar and conductivity values ranged from 57.8 to 96.8 g/L and 573 to 686 μS/cm. Mean contents of polyphenols and flavonoids of 616.4 mg PE/L and 322.5 mg QE/L and an antioxidant capacity of 261.03 mg TE/L have been revealed in the indigenous wine, respectively. The assessment of hygienic quality showed alarming sign of microbiological contamination revealed by total aerobic bacteria and spore-forming bacteria counts beyond the critical level. The good sensory quality (13 out of 20) of the grapefruit wine seemed to be linked to the sweetness (r = 0.999; ) and odor/flavor (r = 0.997; ). The beverage has been described by the panel as pale yellow colored, slightly tart, and bitter accompanied by some fruity esters and sweet notes of citrus and caramelized sugar.

Bili-bili and cochette are two traditional beers made from sorghum and rice, respectively. Despite the socioeconomical interest of these drinks, limited studies have been conducted to elucidate their quality and safety. To fill these gaps, the quality features and the safety status of both beers were assessed. After a reasoned field survey, the samples from various locations in Maroua were collected and analysed using referenced methods. The field survey revealed that both beers were produced under unsanitary conditions using rudimentary procedures. Mean values of pH (2.99 and 3.58), TTA (1.1 and 0.9), alcohol (3.8 and 2.5), DM (6.4 and 11.1), TSS (6.94 and 6.18°Brix), proteins (0.54 and 0.71g/100mL), amino acids (0.30 and 0.38g/100mL), and ash (1.52 and 0.51) were recorded in bili-bili and cochette, respectively. Similarly, the TPC, TFC, and carotenoid content of 325.5 and 352.4mgGAE/100mL, 314.4 and 278.9mgQE/100mL, and 95.4 and 89.4mg/100mL were noted in both beers, respectively. Bili-bili and cochette exhibited free radical scavenging activity of 42.4 and 36.7 and reducing power of 87.3 and 119.5mgTE/100mL, respectively. Overall acceptability ratings ranged from 5.6 to 7.5 and from 6.7 to 6.9 for bili-bili and cochette, respectively. No pathogen was detected, but the presence of total aerobic bacteria, fungi, coliforms, and aerobic spore-forming bacteria flora above the recommended limits made both beers unsafe and potentially harmful for consumers. Given all above, improving of the production scheme and microbiological quality of the two traditional beers are required to ensure the safety of consumers.