Abstract
Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly flavoured yet functional pito in Ghana; however, the local producers lack the prerequisite scientific expertise in designing such products. We propose the utilization of Tetrapleura tetraptera (TT) and Hibiscus sabdariffa (HS) as cheap and readily available materials in designing functional flavoured pito. The addition of TT and HS would not alter the fermentation profile but rather augment the starter with nutrients, thus improving the fermentation performance and shelf life of the final pito. In vitro and in vivo studies provide substantive evidence of antioxidant, nephro- and hepato-protective, renal/diuretic effect, anticholesterol, antidiabetic, and antihypertensive effects among others of the TT and HS, hence enriching the pito with health-promoting factors and consequently boosting the health of the consumer. Herein, we summarise the phytochemical, biological, pharmacological, and toxicological aspects of TT and HS as well as the technology involved in brewing the novel bioactive-flavoured pito. In addition, we also report the incidence of heavy metal in conventional pito.
Highlights
Sorghum beer, traditionally known as pito, is an alcoholic beverage native to northern Ghana and parts of other West African countries
The potential application of Tetrapleura tetraptera and Hibiscus sabdariffa to brew highly flavoured and bioactive pito was demonstrated in this review accompanied with sufficient data from research works to buttress the novelty and feasibility
Pito is widely consumed in Ghana, supplementing it with bioactive ingredients would serve as a vehicle to curb the numerous nutritional deficiencies that rural folks are battling
Summary
Traditionally known as pito, is an alcoholic beverage native to northern Ghana and parts of other West African countries. As reported in the literature, the hue varies from one producer to the other, ranging from golden yellow to dark brown [6] This could be ascribed to the colour of the sorghum grains. Beverages 2020, 6, 22 varies from one producer to the other, ranging from golden yellow to dark brown [6] This could be ascribed to the colour of the sorghum grains utilized during malting. Earlier studies have utilized extracts of HS (must) in calyces are reported to contain potent bioactive ingredients, such as organic acids
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.