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This study was propose to elucidate the traditional process production, biochemical, and microbiological parameters of the “red kapsiki” beer locally called “Te.” Direct interviews are conducted on the basis of questionnaires in four localities of the Far‐North region of Cameroon. At each site, beer samples are collected, labeled, and undergo physicochemi‐ cal and microbiological analyses using standardized methods. The results show that the traditional “red kapsiki” beer process incorporates a malting step, a large brewing stage, and a final fermentation step which requires a starter. The biochemical parameters of the beer samples show a pH value ranging from 2.40 ± 0.19 to 3.26 ± 0.03 (pH < 4.5), an alcohol content between 3.85 ± 0.58 and 4.28 ± 0.78% (v/v), a soluble extract which var‐ ies from 6.30 ± 1.09 to 7.29 ± 0.26 °P, a total sugar content which fluctuates between 41.8 ± 0.39 and 72.9 ± 0.40 g/L. In addition, the “red kapsiki” beer shows a total polyphenol content between 843 ± 27 and 1150 ± 27 mg/L and a flavonol level fluctuating between 750 ± 23 and 1300 ± 27 mg/L. Microbial analyses show a poor hygienic quality according to Cameroon standards referenced on the French Agency Norms.

Traditional Processing and Quality Control of the “Red Kapsiki”: A Local Sorghum Beer from Northern Cameroon