Proximate composition of traditional local sorghum beer “dolo” manufactured in Ouagadougou

Abstract

Dolo is a local beer manufactured from malted sorghum grains. It is the most commonly consumed alcoholic beverage in Burkina Faso (60% of population). Thirty (30) samples of dolo were collected from local markets in Ouagadougou and analyzed with respect to their proximate compositions and pH values using biochemical standard method. The average values of pH, dry matter and insoluble matter among samples were respectively 3.50±0.07, 5.90±1.24% (w/v) and 0.85±0.32% (w/v). Alcohol content in dolo samples was on average 2.30±0.25% (v/v). The total proteins, total carbohydrates and reducing sugars were 26±14.8, 38±20.4 and 10±3.8 μg/ml, respectively. The lipids were detected as traces in all dolo samples. The energetic value of dolo was on average 21.8±1.6 Kcal/100 ml of which these parameters characterize the quality of dolo.

Keywords: Sorghum bicolor, local beer, dolo, alcohol content, composition, Burkina Faso

African Journal of Biotechnology Vol. 12(13), pp. 1517-1522