The Fermentation Process of Beer in Africa

Fermentation is the important step by which yeast converts the sugars in the wort into ethyl
alcohol. In Western breweries, the fermentation process is started by selected yeast strains
(S.  cerevisae or S.  carlsbergensis) and the fermentation time ranges between 8-15 days at 10-16 °C
(Moll, 1991; Waites et al., 2001). In the case of African traditional sorghum beers, sorghum wort
is inoculated with a traditional leaven, and fermentation time varies between 10 and 24 h in
ambient temperature.
African traditional leaven is a result of the spontaneous fermentation of sorghum malt wort
(Kayodé et al., 2005; Lyumugabe et al., 2010). The manufacturing methods of this leaven are
diverse in Africa and depend on built-in ingredients. Table 1 shows the types of
microorganisms involved in spontaneous fermentation in traditional sorghum beer brewing.
Very varied yeasts and bacteria flora have been found in African sorghum beers,
although S. cerevisiae and Lactobacillus sp. usually predominate (Novellie, 1976; Maoura et al.,
2005; Kayodé et al., 2007a; Lyumugabe et al., 2010). Unlike European beer made with barley,
African sorghum beers are typical examples of lactic fermentation followed by alcoholic
fermentation in which initially, lactic acid bacteria (LAB), and later yeasts, play the dominant
role (Novellie, 1982; Holzapfel, 1997; Kayodé et al., 2005; Maoura et al., 2009). Due to their
higher growth rate, bacteria typically dominate the early stages of fermentation. A symbiotic
relationship could explain the simultaneous presence of yeasts and LAB. LAB create an acid
environment favorable to the proliferation of yeasts. These yeasts produce vitamins and
increase other factors, such as amino acids, to aid the growth of LAB .
  What others plants do people ferment?

Products from Legumes, Pulses, and other Seeds

In Savannah Africa, fermented products from legumes and other seeds are important
food condiments and are generally strong smelling. Quite often seeds that are used for
fermentation are inedible in their raw unfermented state. Fermentation of the West and
Central African iru or dawadawa is similar to the Japanese natto, and there is adequate
literature on the preparation, biochemistry, microbiology, and industrialization of iru.
Other indigenous products that are receiving some attention include ugba (African oil
bean seed), ogiri (seeds of watermelon), ogiri-igbo (castor oil seed), and ogiri-nwan
(fluted pumpkin beans).

Lupins (Lupinus mutabilis), which are native to the Andes, contain bitter alkaloids and
can cause toxicity problems. Lupin seeds are debittered by soaking them in running
water, a process similar to the Maoris' process for corn fermentation and the Ichunol
methods of Peru and Bolivia. So far, no report has been published on the debittering of
lupins by fermentation, but the soaking may involve some fermentation.

Kenima is a Nepalese fermented product from legumes. There is no published

information on the method of preparation, microbiology, and nutritional value.

 Fermentation leads to acid formation, research why this occurs?

Mixed acid fermentations occur when bacteria utilize two or more different pathways in
the terminal steps of fermentation. Enteric Gammaproteobacteria like E.
coli and Enterobacter aerogenes are facultative anaerobes and so use aerobic respiration in
the presence of oxygen and anaerobic respiration if there are suitable alternative
electron acceptors such as nitrate, fumarate and TMAO that they are able to utilize. In
the absence of any such acceptor then these bacteria will ferment glucose to a mixture
of acetate, formate, lactate and succinate acids plus ethanol as shown in Figure 11.3. The
relative amounts of each product may vary with growth conditions and with bacterial
species involved. For example E. coli produces two- to three-fold more lactic, succinic
and acetic acid than does Enterobacter aerogenes. At low pH E. coli converts formate to
CO2+H2 using the enzyme formate hydrogen lyase (Fhl) system that not
all Enterobacteriaceae possess. This system consists of hydrogenase 3 and formate
dehydrogenase-H.
Clostridial species carry out mixed acid fermentations in which butyrate is one of the
products (Figs 11.3, 11.5a). For example Clostridium butyricum ferments glucose
producing butyrate, acetate, carbon dioxide and hydrogen with the
following stoichiometry:

 Sorghum is also used to make sour porridge. How is it made?

Method

1. Mix the flour with about 1/2 cup water.

2. Place in a covered container and allow to ferment 24 to 48 hours in a warm place.
Omit this step for an unfermented product.
3. Boil remaining water and add fermented flour to it.
4. Cook for 10 to 15 minutes until smooth and thick.
5. Add sour milk (or water or banana juice), stir and boil for another 2 minutes.
6. Add sugar and serve hot at breakfast or lunch. Serves 2-3.

Notes

A light colour, smooth, flowing, creamy consistency and bland to sour taste and aroma
are preferred. A dark, lumpy, grainy product with off flavour is not desired.