Suivi technique, analytique et microbiologique de la « bili bili »,bière traditionnelle tchadienne

Technical, analytical and microbiological follow-up of the "bili bili", Chadian traditional beerTo improve our knowledge of the artisanal process of manufacture of the "bili bili", carried out some measurements (operation time, temperature, pH, concentrations and we mass of dry matter, total carbohydrates, fermentable carbohydrates, lactic acid, ethanol,number of total bacteria, lactic bacteria and yeast) at different stages. The influence of operating conditions on the artisanal process of malting, mixing, acidification and fermentation were analyzed. The results obtained made it possible to identify and characterize the main physico-chemical and biological changes during the production of this beer. Moreover, as the European beers the "bili bili" results the same  technological process but showed a double lactic fermentation. These results also made it possible to suggest improvements of the production procedure that could economize the energy significantly

Constituents of Kawal, fermented Cassia obtusifolia leaves, a traditional food from Chad

Femented leaves of Cassia obtusifolia are used as a substitute of meat or an appetizing agent by people of eastern of Chad and south of Sudan. Chemical composition of the methylene chloride extract from the fermented leaves of this legume was analyzed for the first time by GC and GC/MC. Thirty threeconstituents were identified. The major components are found to be aliphatic acids and identified as hexanoic acid (27%), butyric acid (10.4%) and valeric acid (6.3%) with lesser amounts of p-ethylphenol (17.2%) and p-methylphenol (13%). Examination of the protein fraction from leaves indicated 20.2% inthe crude leaves and 12.9% in the fermented leaves. The participation of 10 g of fermented C. obtusifolia leaves to the daily requirements in essential amino acids of an adult is from 13 to 25% of needed amount. Moreover this traditional food had a high content of potassium and calcium