Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

• Main Authors: James Ronald Bayoï, Yonas Vandi, Bruno Yaya Foundikou, Francois-Xavier Etoa
• Format: Article
• Language: English
• Published: Hindawi-Wiley 2021-01-01
• Series: Journal of Food Quality
• Online Access: http://dx.doi.org/10.1155/2021/6634747

“Téa Lémi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this beverage and its quality attributes still remain unknown. Hence, this study was aimed at describing the processing and quality of “Téa Lémi” produced and marketed in northern Cameroon. The field investigation and the ethnographical technique were used to describe the production process. Physicochemical, phytochemical, and microbiological properties of the beverage were examined using referenced techniques. Quantitative descriptive analysis was used for describing the sensory profile of the wine. Surveys showed that processing of the grapefruit wine is typically artisanal. This can be seen by the uncontrolled addition of some ingredients such as sugar, extract of banana, and honey and a significant fermentation step started by wild, unselected yeasts. The physicochemical analyses revealed that the wine had an acid pH of around 3.84, with a total acidity between 7.72 g/L and 8.79 g/L. The alcohol and soluble solids contents were 14% (v/v) and 12 °Brix, respectively. Total sugar and conductivity values ranged from 57.8 to 96.8 g/L and 573 to 686 μS/cm. Mean contents of polyphenols and flavonoids of 616.4 mg PE/L and 322.5 mg QE/L and an antioxidant capacity of 261.03 mg TE/L have been revealed in the indigenous wine, respectively. The assessment of hygienic quality showed alarming sign of microbiological contamination revealed by total aerobic bacteria and spore-forming bacteria counts beyond the critical level. The good sensory quality (13 out of 20) of the grapefruit wine seemed to be linked to the sweetness (r = 0.999; p<0.001) and odor/flavor (r = 0.997; p<0.001). The beverage has been described by the panel as pale yellow colored, slightly tart, and bitter accompanied by some fruity esters and sweet notes of citrus and caramelized sugar.