The interaction between starch hydrolysis and acidification kinetic determines the quality of a malted and fermented sorghum beverage

Gowé is a traditional fermented Beninese soft cooked paste made from a blend of malted and non-malted cereals that is diluted with water/ice and sugar just before consumption as a thirst-quenching drink. Major differences in the processes used for the preparation of gowé, which includes natural lactic fermentation, result in variable quality. Acidity and free sugar content have been linked to the process parameters but also to the type of strains that can be used for inoculation. The aim of this study was to investigate the starch degradation mechanism in relation with the activity of degrading enzymes during the preparation of gowé and enzyme impact on the quality (sugar content and viscosity) of the final product. Our results point to a key role for malt α-amylase and its susceptibility to acidic conditions in the sequence of the preparation process and in the final quality of gowé. Pre-cooking and inoculation speeds up and increases acidification of the product thereby favoring its safety, but reduces the final free sugar content and increases the final viscosity of gowé, which are both organoleptic defects of the product.