AMELIORATION DE LA TECHNOLOGIE DE FABRICATION DE LA BIERE A BASE DE MATIERES AMYLACEES LOCALES : UTILISATION COMBINEE DU SORGHO (SORGHUM BICOLOR) ET DE LA BANANE (MUSA ACUMINATA)

This study focused on the manufacturing technology of beer by using raw materials from local origin such as sorghum and banana. Two technological processes were developed: production by the controlled fermentation at a temperature of 12 °C and 25 °C. Results showed that the fermentation at 25 °C caused a considerable decrease in the pH and density, with increased rates of alcohol that reaches 4.86% vol. after 7 days of fermentation. However, at 12 °C, the pH changes very little with an alcohol content of 3.37% vol. The finished product (beer) retains a brown color, a significant nutritional quality and flavor characteristic of the fruit. The microbiological analysis didn t indicate the presence of pathogens or germs that cause alteration of beer quality.