The fermentation process of Sorghum wort is one of the fundamental steps that determine the quality of tchapalo (traditional beer). Its assessment through biochemical parameters such as pH, temperature, total soluble solids (substrate), biomass, released carbon dioxide and alcohol (ethanol) content allowed capitalizing values during the experiments. Analysis of the evolution of these biochemical parameters showed significant variations (P < 0.05) during the batch fermentation process of sorghum wort. Thus, the biomass reached a maximum average of 27.64 (
In the context of the global change, the loss of biodiversity in the forests-savannas mosaic zone of West Africa constitutes a growing problem. The sale of cashew nuts remains one of the main economic resources of C
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