Shelf life improvement of sorghum beer (pito) through the addition of Moringa oleifera and pasteurization

Ayirezang, Florence Adwoa; Saba, Courage Kosi Setsoafia; Amagloh, Francis Kweku; Gonu, Hellie

doi:10.5897/ajb2016.15581

Cited by 13 publications

(5 citation statements)

References 24 publications

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“…M. oleifera leaves are abundant in polyphenols, carotenoids, favonoids, and other bioactive compounds that enhance food favor and aroma [36]. Nevertheless, large amounts of these components are unpleasant, as found in pito samples by Ayirezang et al [15]. Although increased concentrations of MELE will have a favorable efect on reducing and eliminating food-borne microorganisms, sensory-wise lower concentrations are preferred.…”

Section: Discussionmentioning

confidence: 99%

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Shelf-Life Feasibility Study of Moringa oleifera Seasoned Beef

Ayirezang,

Arhin,

Whyte

et al. 2023

Journal of Food Quality

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This study explored the stability of beef treated with Moringa oleifera ethanolic leaves extract (MELE) stored at 4°C for 10 days. Beef samples were treated with MELE concentrations of 8%, 4%, and 2%. A 3% NaCl-treated beef sample and control were included. Samples were taken every 48 hours for microbiological analysis. The Nordic Committee on Food Analysis methods were used to determine the mesophilic, coliform, Staphylococcus aureus, Escherichia coli, and Salmonella sp. enumeration. The organoleptic properties were tested using the 5-point scale hedonism. There was a significant difference ( p < 0.05) in the mean mesophilic and coliform counts, which varied from 2.0 × 103 ± 0.0 to 8.9 × 107 ± 0.4 CFU/ml and 1.0 × 101 ± 0.1 to 8.9 × 104 ± 0.3 CFU/ml, respectively, from storage day two to ten when beef treated with MELE was compared to the 3% NaCl and the control. Staphylococcus aureus grew on all the beef samples across all the different incubation periods, but a dose-dependent antibacterial activity of the M. oleifera-treated beef was observed for S. aureus with the maximum inhibition recorded for 8% MELE. Beef seasoned with MELE was free of E. coli throughout storage. Salmonella sp. was not detected in all the beef samples. Microbial loads increased with decreasing concentrations of MELE. The overall acceptability of MELE-treated beef decreased with increasing concentration of MELE treatment. MELE may find application in food preservation. The probability of synergistic activity of salt and M. oleifera leaves extract can be explored in further studies.

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Section: Discussionmentioning

confidence: 99%

“…Tere have been studies using plant-based extracts to increase the shelf life of meat products [10][11][12][13][14]. One such plant extract which has no known negative side efects is Moringa oleifera [15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Shelf-Life Feasibility Study of Moringa oleifera Seasoned Beef

Ayirezang,

Arhin,

Whyte

et al. 2023

Journal of Food Quality

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“…African traditional sorghum beers have a poor keeping quality with a shelf-life of about 24-72 h at ambient temperature (Novellie and De Schaepdrijver, 1986;Tisekwa, 1989;Broutin et al, 2003;Maoura and Pourquie, 2009;Lyumugabe et al, 2010;Aka et al, 2017). A few investigations (Osseyi et al, 2011;Dahouenon-Ahoussi et al, 2012;Ayirezang et al, 2016) have been conducted in an attempt to improve the shelf-life of dolo and pito or similar beers. Recent investigations show that the shelf-life of pito can be extended through pasteurization and/or the addition of Moringa oleifera leaf extract for up to 28 days.…”

Section: Packaging Storage and Shelf Lifementioning

confidence: 99%

“…Recent investigations show that the shelf-life of pito can be extended through pasteurization and/or the addition of Moringa oleifera leaf extract for up to 28 days. However, pito samples that contained the moringa extract were less favored by consumers (Ayirezang et al, 2016). According to Dahouenon-Ahoussi et al (2012), the use of essential oil of Citronella (Cymbopogon citratus) at 1 ml/L was effective in stabilizing African sorghum beer against the spoilage effects of continued fermentation.…”

Section: Packaging Storage and Shelf Lifementioning

confidence: 99%

Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

Sawadogo-Lingani

Owusu‐Kwarteng

Glover³

et al. 2021

Front. Sustain. Food Syst.

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Spontaneously fermented sorghum beers remain by far the most popular traditional cereal-based alcoholic beverages in Africa. Known under various common names (traditional beers, sorghum beers, opaque, native or indigenous beers) they are also recognized under various local names depending on the region or ethnic group. Dolo and pito are two similar traditional beers popular in West African countries including Burkina Faso, Mali, Ghana, Benin, Togo, Nigeria and Ivory Coast. These low-alcoholic beers are nutritious and contribute to the nutritional balance of local populations, as well as to their socio-cultural and economic well-being. The production of African traditional beers remains one of the major economic activities, creating employment and generating substantial income that contributes to livelihoods as well as the countries' economic systems. Their processing (malting and brewing) is still artisanal, based on traditional family know-how. The brewing process involves either an acidification and an alcoholic fermentation phases, or a mixed fermentation combining LAB and yeasts. Saccharomyces cerevisiae has been identified as the dominant yeast species involved in the alcoholic fermentation, with a biodiversity at strain level. LAB involved in the processing belong to the genera of Limosilactobacillus, Lactobacillus, Pediococcus, Leuconostoc, Lactococcus, Streptococcus, and Enterococcus. Molds (Aspergillus, Penicillium, Rhizopus, Geotrichum), and acetic bacteria are often associated with the malting and brewing processes. Challenges for sustainable production of African sorghum beer include inconsistent supply of raw materials, variability in product quality and safety, high energy consumption and its impact on the environment, poor packaging and short shelf-life. For sustainable and environmentally-friendly production of African sorghum beers, there is the need to assess the processing methods and address sustainability challenges. Strategies should promote wider distribution and adoption of improved sorghum varieties among farmers, prevent losses through the adoption of good storage practices of raw material, promote the adoption of improved cook stoves by the brewers, develop and adopt starter cultures for controlled fermentation, regulate the production through the establishment of quality standards and better valorize by-products and wastes to increase the competitiveness of the value chain. Appropriate packaging and stabilization processes should be developed to extend the shelf-life and diversify the channels for sustainable distribution of African cereal-based alcoholic beverages.

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“…A good number of families rely on home-made beverages and sell them in the streets to provide an additional source of income. Some drinks, such as fermented palm wine [12], pito [13] and burukutu [14], are alcoholic whereas others, such as nono [15], are milk-based. Local yoghurts may be from animal or plant-based milk [16].…”

Section: Introductionmentioning

confidence: 99%

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

et al. 2020

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A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, zobo, palm wine and the local beers pito and brukutu. The bacteria genera, namely Bacillus, Escherichia, Lactobacillus, Staphylococcus, and Streptococcus, were detected in all nine beverages. On the contrary, this survey resulted in finding that the genera Saccharomyces, Aspergillus, Candida, and Penicillium were the eukaryotic microorganisms isolated in all beverages. The occurrence of fungal isolates, which can be responsible for producing mycotoxins, is a concern and shows the need for post-production tests. Overall, there is a low prevalence of bacteria associated with hygiene, especially the Escherichia genus in alcoholic beverages such as palm wine, pito and burukutu, which may be due both to a low acidity and high ethanol content. However, the prevalence of hygiene indicator genera was higher in nonalcoholic drinks, probably because of incorrect practices during processing. The magnitude of the production and sales of unregulated local beverages in Nigeria has reached the stage where significant regulation and food safety standards are required to safeguard public health. An opportunity exists to monitor and characterize the microbial flora of the artisanal beverages using molecular methods at all stages of production and storage.

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Shelf life improvement of sorghum beer (pito) through the addition of Moringa oleifera and pasteurization

Cited by 13 publications

References 24 publications

Shelf-Life Feasibility Study of Moringa oleifera Seasoned Beef

Shelf-Life Feasibility Study of Moringa oleifera Seasoned Beef

Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

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