Traditional processing and quality attributes of “kounou”, a fermented indigenous cereal-based beverage from the northern zone of Cameroon

Abstract

“Kounou” is a refreshing fermented beverage made from cereals much appreciated in the sudano-sahelian area of Cameroon. Despite its importance as a source of income, vehicle of socialization and source of food for population, this drink is little-known. The present study aims at elucidating the traditional processing of “kounou” as well as determining its quality attributes. To achieve this, an ethnographic method was used to highlight the manufacturing processes. Fifteen samples were randomly collected in each study site, namely Mozogo, Koza and Maroua. Then, physicochemical, phytochemical, microbiological and sensorial properties were assessed according to referenced methods. Surveys showed that the production of this drink is typically homemade with an uncontrolled addition of certain ingredients and an unstable spontaneous fermentation time varying between 7 h and 45 h. Physicochemical analyses revealed that “kounou” has a pH between 3.47 and 3.58, with a total acidity ranging between 0.18% and 0.20%. The electrical conductivity (μS/cm) fluctuated between 1672 and 1915, the mean of total soluble solids, dry matter and ash contents of the beverage of “kounou” were 8.19 °Brix, 8.57% and 0.24% respectively. Total sugar content (g/100 mL) was ranging between 24.09 and 34.07, with an average reducing sugar, protein, amino acid contents (g/100 mL) of 4.73, 0.413 and 0.346, respectively. It was noticed that DPPH scavenging activity (61.93%) and ferric reducing antioxidant power (791 mgTE/100 mL) were portrayed due the presence of flavonoids (1660 ± 190 mgQE/100 mL) and polyphenols (1120 ± 70 mg GAE/100 mL). “Kounou” presented no pathogen, but, its hygienic quality did not abide with standard recommendations. This beverage got an overall acceptability score of about 7 and the samples from Maroua were the most appreciated. The latter seems to evince that “kounou” is a drink with interesting nutritional and functional properties; however, it requires improvements at certain levels of the production chain.