Traditional processing and quality attributes of "kounou", a fermented indigenous cereal-based beverage from the northern zone of Cameroon.

"kounou" is a refreshing fermented beverage made from cereals much appreciated in the sudano-sahelian area of Cameroon. Despite its importance as a source of income, vehicle of socialization and source of food for population, this drink is little-known. The present study aims at elucidating the traditional processing of "kounou" as well as determining its quality attributes. To achieve this, an ethnographic method was used to highlight the manufacturing processes. Fifteen samples were randomly collected in each study site, namely Mozogo, Koza and Maroua. Then, physicochemical, phytochemical, microbiological and sensorial properties were assessed according to referenced methods. Surveys showed that the production of this drink is typically homemade with an uncontrolled addition of certain ingredients and an unstable spontaneous fermentation time varying between 7 h and 45 h. Physicochemical analyses revealed that "kounou" has a pH between 3.47 and 3.58, with a total acidity ranging between 0.18% and 0.20%. The electrical...