TITLE:
Traditional Processing and Characterization of “Alme Ardeb”, an Indigenous Beverage from Far North Region, Cameroon
AUTHORS:
Daoudou Bakari, Sadou Kaou Abdouramane, Foundikou Yaya Bruno, Yaya Garga, Tatsadjieu Ngoune Leopold
KEYWORDS:
“Alme Ardeb”, Traditional Processing, Tamarind Fruit, Physicochemical and Microbiological Qualities
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.8,
August
18,
2023
ABSTRACT: “Alme ardeb” is a conventional beverage made from
sugar and tamarind, season with other ingredients and highly prized by the
population of the northern regions of Cameroon. Despite the importance of this
traditional drink, the manufacturing process and quality attributes are still
unknown. As such, a study was undertaken to describe the manufacturing process
and characterise the quality of “Alme ardeb”. A survey was conducted in the Diamaré
division of the Far north region. An ethnographical technique
accompanied with semi-structured questionnaires and interviewing were used for collecting data needed to elaborate
the production process. Forty-nine (49) samples of “Alme ardeb” were taken from
49 women producers in the different sites representing 10 samples per site and
the sensory, physicochemical, phytochemical and microbiological properties were
assessed according referenced techniques. The field survey reveals that the
production of “Alme ardeb” is conventional and rudimentary involving two
classical units of operation, caramelisation and boiling. The pH and titratable
acidity of “Alme ardeb” were insignificant (p ≥ 0.05)
except for the soluble solids, electrical conductivity and total sugar. The pH
is acidic ranging between 4.06 ± 0.01 and 4.74 ± 0.05 with an oscillating
titratable acidity ranging from 0.61% ± 0.022% to 0.65% ± 0.01% and an average
soluble solids content of about 10.74 °Brix. Similarly,
the total sugar content varies between 51.25 ± 0.18g·L-1 and 61.37 ± 0.18 g·L-1 with a conductivity that
fluctuates around 351 μS·cm-1 and 707 μS·cm-1. In addition, the
average polyphenol, flavonoid and tannin contents were 2.2g EAG·L-1, 0.58 g·EQL-1 and 0.36 g·ECL-1 respectively, with a free radical
scavenging capacity of 52.18%. The beverage revealed a complete absence of
Salmonella with a doubtful hygienic quality. The total aerobic plate count
varied from (4.1 ± 0.014) × 104 CFU·mL-1 to
(8.2 ± 0.007) × 107 CFU·mL-1,
total coliforms from (4.3 ± 0.6) × 102 CFU·mL-1 to (1.05 ± 0.7) × 105 CFU·mL-1,
faecal coliforms from non-detected to (4.1 ± 0.07) × 102 CFU·mL-1 and the fungal flora ranged from 0.0 to (6.5 ± 0.7) × 103 CFU·mL-1.
However, the panelists judged the beverage as being acidic with a brownish
colour and a sweet caramelized taste. Consequently, the beverage was highly
palatable and consumed with an overall score that went from 13.48 ± 3.32 to
15.81 ± 4.47.