Response of Cinnamomum zeylanicum bark extract and pasteurization on shelf life and organoleptic property of sorghum beer (pito)

Abstract

Pito (sorghum beer) is a traditional alcoholic drink that is regularly brewed in the five northern regions of Ghana. Although, usually consumed and used in many events, lowly storability limits its economic prospective as an income-generating venture for most women and their families. The research was to extend the shelf life of pito by the addition of cinnamon zeylanicum bark extract with/without pasteurization under producers' conditions (75 - 80°C). The study had two phases; a) addition of 25 % cinnamon bark extract with or without pasteurization and b) to examine storage effect of treated pito samples  (untreated pito, pasteurized pito, cinnamon pito and pasteurized cinnamon pito) on microbial growth, physico-chemical parameters (pH, sugar and alcohol levels), and consumer acceptability. There was a general decline in coliform and fungi growth and in physico-chemical (pH, sugar and alcohol levels) properties within 28 days of storage. Microbial load, sugar content, alcohol content and pH differed (p<0.05) significantly among treatments. Pito treated with cinnamon zeylanicum bark extract had the least microbial load. The treated pito had higher values in pH, sugar content and alcohol content than untreated pito within storage days. There was a high overall consumer acceptability and taste of cinnamon pito and pasteurized cinnamon pito from 0 - 28 days of storage. Similarly, cinnamon pito and pasteurized cinnamon pito had high scores for colour and market. It could be established that the addition of cinnamon zeylanicum bark extract and/or pasteurized could extend shelf-life and consumer preference of sorghum beer (pito) for 28 days of storage.