Research Paper Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in C^ ote d'Ivoire Wahauwou el e Hermann Coulibaly a, * , Koffi Maïzan Jean-Paul Bouatenin a , Zambl e Bi Iri e Abel Boli a , Kouam e Kohi Alfred a , Youan Charles Tra Bi a , Koky Marc Celaire N'sa a , Marl ene Cot b , Clement Djameh c , Koffi Marcellin Dj e a a Laboratoire de Biotechnologie et Microbiologie des Aliments, Unit e de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Universit e Nangui Abrogoua, 02 BP 801, Abidjan 02, Cote d’Ivoire b CRT/CRITT Bio-Industries, INSA Toulouse 135 avenue de Rangueil 31077, Toulouse CEDEX 04, France c Microbrewery Inland Beverages Ltd, P.O.Box DS1577, Dansoman, Accra Ghana ARTICLE INFO Keywords: Traditional sorghum beer Antioxidant activity Phenolic compounds Saccharomyces cerevisiae ABSTRACT Traditional sorghum beer is reputed for its therapeutic virtues in according the consumers. A number of biological active compounds like phenolic compounds (phenol, tannins, flavonoids, anthocyanins), diets fibers and com- pounds with clinically demonstrated antimalarial activity (quinine formate, quinine dihydrochloride, chloro- quine) and antioxidant activity (2,2-diphenyl-1-picryl-hydrazyl and ferric reducing-antioxidant power methods) were evaluated in sorghum wort and beers fermented by wild yeasts and pure culture of Saccharomyces cerevisiae. The total phenol content in the samples ranged between 1254.69  2.31 and 239.68  11.92 μg/mL GAE. Antioxidant activity with 2,2-diphenyl-1-picryl-hydrazyl analysis method was high in sorghum wort with 73.33  1.15% but with ferric reducing-antioxidant power analysis method, the antioxidant activity was high in beer from pure culture of Saccharomyces cerevisiae. No compounds with clinically demonstrated antimalarial activity were found in the samples. At bioactive compounds (phenolic compounds) content point view, statistical analysis showed similarity between the two beers. 1. Introduction Sorghum (Sorghum bicolor (L.) Moench) plays a crucial role in food security in developing countries. It is involved in cooking of many foods such as breads, porridges, pastes and pancakes. It is also abundantly used to prepare traditional beers commonly named sorghum beers or opaque beers but known as pito or burukutu in Nigeria, chibuki in Zimbabwe, dolo in Mali and Burkina Faso, bili bili in Chad and tchapalo in C^ ote d‟Ivoire (Maoura et al., 2005; N'Guessan et al., 2010). The processing of African sorghum beer involves malting, drying, milling, souring (lactic acid fermentation), boiling, mashing, alcoholic fermentation and straining (Haggblade et al., 1989; Maoura et al., 2006; Sawadogo-Lingani et al., 2007), in which variations may occur depending on the regional location (van der Aa Kühle et al., 2001). Although production was originally limited to the Northern part of the country (Yao et al., 1995), today tchapalo can be found in any city with commercial activity. This expansion may be partially attributed to the migration of populations from the North of C^ ote d'Ivoire to the other regions, but the therapeutic characteristics (laxative and antimalarial properties) attributed to it by consumers might also play a role. Since it has been shown that sorghum (Sorghum bicolor), contains large quantities of phenolic compounds with considerable antioxidant activity (Devi et al., 2011), it may be assumed that at least part of the alleged therapeutic effects of sorghum beer can be attributed to these compounds. The sorghum has various applications in African traditional medicine and indeed, the traditional medicine uses of sorghum have been mentioned in literature. In Lagos state, Nigeria, sorghum leaf is used in local herbal medicine in an infusion of sorghum leaf with sliced Randia lucida roots that have been soaked in potash water is used as abortifacient, and sorghum leaf in a mixture with Xylopia aethiopica fruit, and Afromomum melegueta seeds in hot lemon juice is drank as a contraceptive (Balole et al., 2009). Again, in Lagos, Nigeria, sorghum is also used for the treatment of anemia, pain and inflammation. In South Western Nigeria, sorghum is employed in the treatment of headache, sickle-cell anemia, leukemia, multiple myeloma, and heart and * Corresponding author. E-mail addresses: wahauwouele@yahoo.fr, coulibalyher.sta@univ-na.ci (W.H. Coulibaly). Contents lists available at ScienceDirect Current Research in Food Science journal homepage: www.editorialmanager.com/crfs/ https://doi.org/10.1016/j.crfs.2020.06.001 2665-9271/© 2020 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by- nc-nd/4.0/). Current Research in Food Science 3 (2020) 195–200