Abstract
Sorghum (Sorghum bicolour (L.) Moench) is an emerging reliable alternative for mahewu production. The aim of this study was to evaluate the health-promoting compounds, physicochemical and microbiological properties of sorghum-based mahewu produced by different traditional brewers in Thohoyandou, South Africa. A total of 18 mahewu samples produced by six traditional brewers (TB1–TB6) were collected and compared for antioxidant, physicochemical, and microbiological properties. Commercial sorghum mahewu was used as a control sample. The total phenolic content of the mahewu samples varied from 27.37 to 65.89 GAE /g, with commercial mahewu having a lower value. The flavonoid content ranged from 0.18 to 0.30 GAE/g, and commercial mahewu had a higher value. The DPPH scavenging activity and FRAP of mahewu samples ranged from 44.62% to 49% and 1.47 to 2.36 mg GAE/g, respectively. Commercial mahewu had a higher DPPH value but a lower FRAP value. The pH of mahewu varied significantly, ranging from 3.38 to 3.66, but was within the acceptable range. The °Brix values varied from 9.68 to 17.49, with traditional mahewu samples having higher values than commercial mahewu. Total titratable acidity ranged from 0.63 to 1.17%. The viscosity ranged from 444.33 to 1297.00 cP, with commercial mahewu having a higher value. There was a significant variation in the color of the mahewu samples with respect to L*, a*, b*, C, Hue, and ΔΕ. The growth of yeasts and molds varied from 7.95 log10 to 8.99 log10 (cfu/mL) in traditional mahewu samples, and coliforms ranged from 3.68 to 5.96 log10 (cfu/mL) and were not isolated in commercial mahewu. The total plate count ranged from 7.914 to 8.978 log10 (cfu/mL). The microbiological results show that traditional brewers are meeting the legal limit and can increase their products for commercialization.
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