“Téa Lémi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this beverage and its quality attributes still remain unknown. Hence, this study was aimed at describing the processing and quality of “Téa Lémi” produced and marketed in northern Cameroon. The field investigation and the ethnographical technique were used to describe the production process. Physicochemical, phytochemical, and microbiological properties of the beverage were examined using referenced techniques. Quantitative descriptive analysis was used for describing the sensory profile of the wine. Surveys showed that processing of the grapefruit wine is typically artisanal. This can be seen by the uncontrolled addition of some ingredients such as sugar, extract of banana, and honey and a significant fermentation step started by wild, unselected yeasts. The physicochemical analyses revealed that the wine had an acid pH of around 3.84, with a total acidity between 7.72 g/L and 8.79 g/L. The alcohol and soluble solids contents were 14% (v/v) and 12 °Brix, respectively. Total sugar and conductivity values ranged from 57.8 to 96.8 g/L and 573 to 686 μS/cm. Mean contents of polyphenols and flavonoids of 616.4 mg PE/L and 322.5 mg QE/L and an antioxidant capacity of 261.03 mg TE/L have been revealed in the indigenous wine, respectively. The assessment of hygienic quality showed alarming sign of microbiological contamination revealed by total aerobic bacteria and spore-forming bacteria counts beyond the critical level. The good sensory quality (13 out of 20) of the grapefruit wine seemed to be linked to the sweetness (r = 0.999; p < 0.001 ) and odor/flavor (r = 0.997; p < 0.001 ). The beverage has been described by the panel as pale yellow colored, slightly tart, and bitter accompanied by some fruity esters and sweet notes of citrus and caramelized sugar.

The purpose of this study was to evaluate the sensory property and shelf life of the processed mpedli beer using aqueous leaves extract of Vernonia amygdalina (VA) and heat treatment. The white sorghum beer was made at the laboratory scale using home-made procedure (Control). Following filtration, the beer was blended with an aqueous leaf extract (1/10, v/v) of VA (BUB). Pasteurization (60 °C/30 min) was performed on a portion of the VA blended sample (BPB). The sensory parameters and shelf life of the three samples were evaluated at room temperature during a month storage. The sensory characteristics of blended and non-supplemented mpedli beer differed significantly (p < 0.05). During storage, the colour, bitterness, aroma, odour, viscosity, texture, and overall acceptability of the processed samples were improved. Bitterness (r = 0.898; p < 0.01) and odour (r = 0.930; p < 0.01) were both highly correlated with the acceptance of the processed beer. The non-supplemented samples had the highest sensory scores 48 hours after preparation, while the relevant sensory ratings in processed BUB and BPB samples were recorded from the 12th to the 21st and 27th day of storage, respectively. The findings suggest that combining pasteurization with addition of aqueous leaf extract of VA may help smallscale brewers for improving the sensory quality and extending the shelf life of mpedli. According to the findings, the use of bitter leaf could be proposed as an alternative hop in the local brewing industry and may increase incomes of producers of local sorghum beer.