Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages

Table 2

Summary of some African cereal-based malted alcoholic fermented beverages.

Main raw material	Name of beverage	Alcohol content	Fermentation period	Reference
Millet	Boza	Up to 1.5%	24 hours at 15−30°C	Tangüler [84]; Yegin; and Fernandez-Lahore [85]
Pearl millet	Oshikundu	2% or less	1 hour 30 mins	Embashu et al. [18]; Embashu [19]
Rice	Binuburan	18% or less	3-4 days at 35–37°C	Bhalla [86]
Millet	Finger millet slurries	2–4%	24–36 hour	Gabaza et al. [20];
Guinea corn	Burukutu	0.78 g/kg	48 hour at 25–30°C	François et al., [53]; Egemba and Etuk [87]
Maize	Pito	5% and above	2-3 days at 25–30°C	Kolawole et al. [21]
Sorghum/maize	Bantu/kaffir beer	Below 2%	5 days at 30°C	Altay et al. [25, 88]
Sorghum/millet	Amgba beer	4.5–7%	2-3 days at 30°C	Mbaiguinam et al.[30, 89]
Finger millet	Kodo ko jaanr or Chyang	4.8% or less	3-4 d (summer) and 5–7 d (winter)	Thapa and Tamang [90]
Sorghum	Tchoukoutou	4% or less	2-3 days at 30°C	Kayodé et al. [31, 32]
Rice	Sake	15–20%	2-3 d at 10° to 15°C	Yoshizawa and Ishikawa, [91]
Malted red sorghum	Merissa	Up to 6%	N/A	Lyumugabe et al. [22]
Red sorghum	Dolo	2–4%	12−24 h at room temp	Dicko et al. [33]; Nanadoum et al. [34]
Sorghum	Ikigage or Urwagwa	2.2%	12 to 24 h at room temp	Lyumugabe et al. [92];
Sorghum	Bushera	N/A	1–6 d at 27–30°C	Muyanja et al. [35]
Rye, barley	Kvass	1.5% or less	N/A	Marsh et al. [48]
Pearl millet	Oti-oka	1.56%	3 days at 30 C	Ogunbanwo and Ogunsanya [61]