National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Tchapalo is a traditional fermented drink widely consumed in West Africa. However, like many other traditional beers, tchapalo has a relatively short shelf life after production. The aim of this study was therefore to assess the effect of adding the natural preservatives Moringa oleifera and chitosan on the microbiological and physico-chemical stability of tchapalo during storage. For this purpose, four samples of tchapalo were collected from female brewers in two districts of Abidjan (Abobo and Yopougon). The samples were treated with concentrations of 0.5% and 1% chitosan, and concentrations of 2% and 3% Moringa oleifera leaf powder. The samples were then stored at room temperature, and microbiological and physico-chemical analyses were carried out at various time intervals (0, 1, 3, 5, 8 and 14 days). The results showed that the initial microbial loads in the tchapalo were 1.7 × 10⁹ CFU/mL for aerobic mesophilic flora, 1.1 × 10⁸ CFU/mL for yeasts, 8.6 × 10³ CFU/mL for lactic acid bacteria, 7.2 × 10² CFU/mL for acetic acid bacteria and 4.0 × 10¹ CFU/mL for enterobacteria. These concentrations decreased to below 1 CFU/mL from the first day of storage through to the fourteenth day, following treatment with chitosan at concentrations of 0.5% and 1%. With Moringa oleifera, the reduction in microbial loads was more gradual, with levels falling below 1 CFU/mL from the fifth day of storage. In terms of physico-chemical properties, the titratable acidity and refractometric dry matter content were stabilised by the chitosan treatment. Chitosan is therefore an effective natural preservative for extending the shelf life of tchapalo by at least 8 days.
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