Physicochemical and microbiological properties of umurahanyoni, ubuki and ikigage produced in Cyanika sector


  • Angélique Dusabe
  • Innocent Habamenshi
  • Emmanuel Munyeshyashaka
  • Francois N. Niyonzima



Cyanika sector, sorghum beer, physicochemical properties, E. coli


In most Africa countries including Rwanda, sorghum beer is used as a diet. It is also utilized in various festivals like wedding ceremonies. Traditional sorghum beers manufactured in rural areas are poor of hygienic quality and the mode of production is not standardized in the country. The present study was focused on the comparison of umurahanyoni, ubuki and ikigage properties produced in Cyanika sector. Three samples of sorghum beer were collected and analyzed in chemical and microbiological laboratories of INES Ruhengeri. The physico-chemical properties were determined on the 1st and 2nd day and the average was calculated. The pH of ikigage, ubuki and umurahanyoni was 4.8, 4.22 and 4.38, respectively. 1.3, 0.9 and 1.25 g/ml were total acidities for ikigage, ubuki and umurahanyoni, respectively. Degree Brix results of ikigage and umurahanyoni were 0%, whereas 2.5% was observed for ubuki. 0.35, 0.33, and 0.26 g/ml were recorded as the ash contents of ikigage, ubuki and umurahanyoni, respectively. Alcohol content results were 0.5, 4 and 0.75% for ikigage, ubuki and umurahanyoni, respectively. For microbiological analysis, the total coliforms of ubuki, umurahanyoni and ikigage noted were 209.1×108, 15.33×109 and 6.28×109 cfu/ml, respectively. However, 17.9×104, 33.5×103 and 628 cfu/ml were observed as yeast and molds of ubuki, umurahanyoni and ikigage, respectively. Three samples of sorghum beers had normal requirement of physico -chemical specifications of Rwanda Standard Board (RSB). The presence of any coliform was not acceptable by RSB. Ubuki, umurahanyoni and ikigage were not fulfill RSB microbiological specification. Water, malted grains and raw materials used by sorghum beer brewers and sellers should be treated before use and recommend them to ensure that their products meet the standards of sorghum beer. In addition, modes of storing sorghum beers in proper storing facilities with covers, proper handling and hand washing, that will help to prevent the contamination, have to be sensitized to the community.


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2021-06-25 — Updated on 2021-06-25


How to Cite

Angélique Dusabe, Innocent Habamenshi, Emmanuel Munyeshyashaka, & Francois N. Niyonzima. (2021). Physicochemical and microbiological properties of umurahanyoni, ubuki and ikigage produced in Cyanika sector. INES Scientific Journal, 1(1), 18–24.



Original Article