Green coal or bio-coal is coal produced with rich biodegradable materials, elaborated from agricultural and household residues with a high percentage of carbon. This green charcoal (fuel briquettes) is an alternative to charcoal. Well known for its contribution to greenhouse gas emissions, charcoal is one of the causes of tree felling. The valorization of waste by the manufacture of biofuels could be an alternative to the use of charcoal. The general objective of the present study is the valorization of nine biomasses from Togo as raw materials. Specifically, physico-chemical characteristics such as dehydration, acidity, and conductivity were determined. Information on the structure and composition of the biomass was found. These data on the nature of the biomass were found through the use of Fourier Transform Infrared (FTIR) and Thermogravimetry (TGA). The promising results inform on the nature of the analyzed samples and allow the selection of the best biomass which would give an important thermal conductivity for the manufacture of the briquettes, but also of the binders to be used according to the physico-chemical characteristics like the pH.

Tchoukoutou are the most widely consumed alcoholic beverages in Africa. However, several constraints undermine this sector of activity. The overall objective of this study is to improve the quality and stability of “Tchoukoutou” by adding leaves of Ocimum gratissimum and Vernonia amygdalina. Two methods of evaluating the alcoholic degree: densimetry and refractometry were used to find the physic and chemical characteristics. From the results obtained, it appears that the red sorghum (Kadag) gives the best organoleptic quality of beers. The addition of the leaves of O. gratissimum and V. amygdalina followed by anaerobic fermentation allowed the preservation and stability of « Tchoukoutou » for at least 10 days at room temperature with a bitterness similar to hops; an alcohol content of 8.87% vol, a pH of 4.37 and a Brix degree of 14° Brix. In conclusion, the anaerobic fermentation of the must and the addition of the leaves of O. gratissimum and V. amygdalina contribute to the improvement of the conservation quality and stability of the Chukutu.

Tchoukoutou is a local alcoholic drink made from sorghum. The optimization and good quality of this drink depend on certain factors such as temperature that were the subject of our work. To carry out this study, we have set ourselves the general objective of structuring the production of Tchoukoutou. Specifically, the study aims to systematize the cooking of the wort, to verify the properties of the beer through tests and to produce a quality drink. An investigation was made on the influence of temperature on sorghum germination and wort cooking. The study of the effect of temperature on the germination of sorghum was carried out. It concerned four different temperature levels which are: 23 ° C, 26 ° C, 30 ° C and 35 ° C. A study of the influence of temperature on brewing was done with different varieties of sorghum and also at different temperature ranges: 78 ° C, 83 ° C, 89 ° C, and 92 ° C. The results showed that the ideal germination temperature is 30 ° C and for brewing it is 78 ° C. The soaking time during germination, for a good germination rate, is between 16h and 26h. In conclusion, the temperature factor is a parameter that should not be overlooked when making Tchoukoutou. Our study thus made will serve as a basis for subsequent studies in the same direction to achieve a standardized industrial production of Tchoukoutou.