Abstract
Enturire is an alcoholic sorghum‐ and honey‐based beverage traditionally produced by spontaneous fermentation. Its fermentation process is lengthy (5–7 days), does not guarantee product quality and safety and thus necessitates use of pure starter cultures. This study compared a modified production process of Enturire, with honey added at the start to the traditional one (honey added 3 days into the fermentation). The study also evaluated two starter culture combinations (L. plantarum MNC 21 + S. cerevisiae MNC 21 Y) and (L. plantarum MNC 21 + W. confusa MNC 20 + S. cerevisiae MNC 21Y). Microbial counts, pH, alcohol content, titratable acidity, (TA) and consumer acceptability of the Enturire were determined. Lactic acid bacteria (LAB) and yeast counts increased from 4–6 log cfu/ml to 8–9 log cfu/ml and 3–4 log cfu/ml to 5–8 log cfu/ml, respectively. Acidification of Enturire to pH <4.5 was significantly (p < .05) faster (12 hr) with starter fermentations than in the modified (18 hr) and the traditional processes (31 hr). More alcohol (9.2%–9.4%) was produced by the starters than the spontaneous fermentations (3.24%–4.38%). The modified process without starters produced a more acceptable (p < .05) product than the traditional process. The starters produced acceptable Enturire within 12 hr with pH, acidity, and alcohol content of about 3.8, 0.7%, and 2.5%–3.5%. Both starter combinations can thus be used to produce safe and acceptable Enturire in a short time.
Highlights
Traditional fermented foods have socioeconomic and nutrition roles they play in developing countries
Traditional fermented foods are generally classified into acidic, alkaline, alcoholic, or mixed acidic-alcoholic products (Steinkraus, 2004)
Alcohol content increased from 0.0% to a maximum of 3.24%–4.38% and 9.2%–9.4% in spontaneously and starter fermented samples, respectively
Summary
Traditional fermented foods have socioeconomic and nutrition roles they play in developing countries. They are an important part of the local diet and are vital for promoting the cultural heritage of different communities. Some fermented foods are used in various festivals such as births, circumcision, marriage, and burial ceremonies (Lyumugabe, Gros, Nzungize, Bajyana, & Thonart, 2012). Most of these foods are a source of income for many households. Traditional fermented foods are generally classified into acidic, alkaline, alcoholic, or mixed acidic-alcoholic products (Steinkraus, 2004)
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