Investment Readiness and Access to External Finance among Ghanaian Small and Medium-Size Enterprises

dc.contributor.authorDjameh, C.
dc.contributor.authorEllis, W.O.
dc.contributor.authorOduro, I.
dc.contributor.authorSaalia, F.K.
dc.contributor.authorHaslbeck, K.
dc.contributor.authorKomlaga, G.A.
dc.date.accessioned2019-08-20T08:43:09Z
dc.date.available2019-08-20T08:43:09Z
dc.date.issued2019-06
dc.description.abstractPhysicochemical quality parameters and volatile fermentation by‐products were determined in West African sour sorghum beer (pito) fermented with pure cultures of Lactobacillus delbrueckii and Saccharomyces cerevisiae compared with pito prepared by traditional spontaneous fermentation. Levels of by‐products were also compared with those found in similar beer types. Similar levels of apparent extract, alcohol, pH, lactic acid and bitterness were obtained for pure culture and traditional fermentations, although differences were observed in colour and turbidity. Significant statistical differences were obtained for all of the volatile aroma compounds analysed. The pure culture approach resulted in a higher level of total volatile compounds (353 mg/L) of which higher alcohols accounted for 88%, predominately n‐propanol. The traditional approach had total volatiles of 229 mg/L with 86% higher alcohols but with iso‐amyl alcohol predominating. Ester levels were low in the pure culture beer but with a relatively high level of acetaldehyde. Fermenting pito with pure cultures yielded a product with similar physicochemical quality as traditional pito but with a suggestion of a more pronounced aroma whose impact on the overall product quality will require consumer acceptance and sensory evaluation. © 2019 The Institute of Brewing & Distillingen_US
dc.identifier.otherDOI: 10.1002/jib.562
dc.identifier.urihttp://ugspace.ug.edu.gh/handle/123456789/32035
dc.language.isoenen_US
dc.publisherJournal of the Institute of Brewingen_US
dc.subjectPhysico-Chemical Analysisen_US
dc.subjectPitoen_US
dc.subjectProduct Qualityen_US
dc.subjectSorghum Beeren_US
dc.subjectStarter Cultureen_US
dc.subjectVolatile Fermentation By-Productsen_US
dc.titleInvestment Readiness and Access to External Finance among Ghanaian Small and Medium-Size Enterprisesen_US
dc.typeArticleen_US

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