“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...“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<sup>-1</sup> and 61.37 ± 0.18 g·L<sup>-1</sup> with a conductivity that fluctuates around 351 μS·cm<sup>-1</sup> and 707 μS·cm<sup>-1</sup>. In addition, the average polyphenol, flavonoid and tannin contents were 2.2g EAG·L<sup>-1</sup>, 0.58 g·EQL<sup>-1</sup> and 0.36 g·ECL<sup>-1</sup> 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) × 10<sup>4</sup> CFU·mL<sup>-1</sup> to (8.2 ± 0.007) × 10<sup>7</sup> CFU·mL<sup>-1</sup>, total coliforms from (4.3 ± 0.6) × 10<sup>2</sup> CFU·mL<sup>-1</sup> to (1.05 ± 0.7) × 10<sup>5</sup> CFU·mL<sup>-1</sup>, faecal coliforms from non-detected to (4.1 ± 0.07) × 10<sup>2</sup> CFU·mL<sup>-1</sup> and the fungal flora ranged from 0.0 to (6.5 ± 0.7) × 10<sup>3</sup> CFU·mL<sup>-1</sup>. 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.展开更多
文摘“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<sup>-1</sup> and 61.37 ± 0.18 g·L<sup>-1</sup> with a conductivity that fluctuates around 351 μS·cm<sup>-1</sup> and 707 μS·cm<sup>-1</sup>. In addition, the average polyphenol, flavonoid and tannin contents were 2.2g EAG·L<sup>-1</sup>, 0.58 g·EQL<sup>-1</sup> and 0.36 g·ECL<sup>-1</sup> 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) × 10<sup>4</sup> CFU·mL<sup>-1</sup> to (8.2 ± 0.007) × 10<sup>7</sup> CFU·mL<sup>-1</sup>, total coliforms from (4.3 ± 0.6) × 10<sup>2</sup> CFU·mL<sup>-1</sup> to (1.05 ± 0.7) × 10<sup>5</sup> CFU·mL<sup>-1</sup>, faecal coliforms from non-detected to (4.1 ± 0.07) × 10<sup>2</sup> CFU·mL<sup>-1</sup> and the fungal flora ranged from 0.0 to (6.5 ± 0.7) × 10<sup>3</sup> CFU·mL<sup>-1</sup>. 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.
