TITLE:
Microbiological, Physicochemical and Sensory Characterization of Several Variants of Tchakpalo, a Traditional Beninese Beer
AUTHORS:
d’Avila Dognon, Abadjayé Faouziath Sanoussi, Ghislaine Sègbédji Théodora Atchadé, Kowiou Aboudou, Lucile Adjovi, Yves Kévin Brun, Yanik Yaï Akin, Philippe Sessou, Agossou Damien Pacôme Noumavo
KEYWORDS:
Tchakpalo, Locally Produced Beer, Fermentation Technology, Food Quality, Microorganisms
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.17 No.10,
October
28,
2026
ABSTRACT: Tchakpalo is a traditional Beninese beer produced using artisanal methods from malted sorghum (Sorghum bicolor (L.) Moench) and/or maize (Zea mays L.). The beer is originally associated with sociocultural groups in central Benin and has spread throughout the country. Today, many variants of Tchakpalo are produced and commercialized, particularly in southern Benin. This study aimed to evaluate the impact of different production processes on the sensory attributes, microbiological and physicochemical characterization of Tchakpalo. Eight different varieties of Tchakpalo were produced and subjected to hedonic testing based on seven organoleptic characteristics, involving sixty panelists. The microbiological and physicochemical characteristics of the different variants of Tchakpalo were determined using standard laboratory methods. Panelist perceptions regarding the color, aroma, aftertaste, sweetness, acidity, and alcohol content of Tchakpalo varied significantly depending on the production method used. The same applied to the microbiological and physicochemical parameters evaluated. Overall, the Tchakpalo varieties produced using the MFM1 (24-hour single-fermentation maize) and DFM1 (24-hour double-fermentation maize) methods were the most appreciated by tasters. They exhibited pleasant color, aroma, and aftertaste, as well as greater sweetness and high values for Brix, dry matter, and density. Conversely, they were less acidic, had lower alcohol content, and showed a less abundant microbial flora. The results of this study provide a wealth of important information to support ambitions for modernizing and promoting this traditional beer, which is highly popular among the Beninese population.