Consumption Patterns and Physicochemical and Nutritional Characterization of Conventional Artisanal Liquids in the Congo

Abstract

The microorganisms responsible for alcoholic fermentation are generally present on the surface of the raw materials used as substrate. The consumption of alcoholic beverages is a tradition deeply rooted in human society, as these beverages have been present at religious and cultural ceremonies for thousands of years. The objective of this study was to assess consumption and characterize local artisanal beverages in Congo. Consumption was assessed for the most widely consumed beverages in the study area, manufacturing processes were developed, and physicochemical characterization was performed. Consumption and production of these beverages were assessed through a cross-sectional survey. The consumer survey revealed that in Congo, artisanal alcoholic beverages are mainly consumed by men in rural and urban areas. Among the best-known and most consumed beverages by the surveyed population are: Oil palm wine (Nsamba), corn and cassava-based liqueur (Bouganda), sugar cane wine (Loungouila), raffia palm wine (Ntsam-Ntsam), and grapefruit or lemon wine (Let me sleep). The production processes for these beverages differ from one beverage to another. Physicochemical analyses revealed that these five beverages are acidic with a pH ranging from 2.68 to 4.10; a Brix of 2.9-14.85 °Brix; a titratable acidity of 0.16-5.35 g/L; a TAV of Bouganda  21.45-22.31 °; Let me sleep of 10.04-11.17°; Loungouila of 6.82-7.54°; Nsamba of 1.00-7.87°; Ntsam-Ntsam 4.00°; ash content 0.23-0.68%; protein content 0.013-0.85%; calcium of 16 to 160.32 mg/L); magnesium (9.72-660.96 mg/L); phosphorus (1.25-65.74 mg/L); iron (1.28-13.78 mg/L); potassium (9.52-2750 mg/L). The           energy value ranges from 238.80 to 1297.35 kcal. These results show that most artisanal        alcoholic beverages meet physical and chemical standards and are good sources of energy and minerals.