Use of Bitter Leaf (Vernonia amygdalina) Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli, a Traditional Opaque Sorghum White Beer from Northern Cameroon

The purpose of this study was to evaluate the sensory property and shelf life processed mpedli beer using aqueous leaves extract Vernonia amygdalina (VA) heat treatment. white sorghum made at laboratory scale home-made procedure (Control). Following filtration, blended with an leaf (1/10, v/v) VA (BUB). Pasteurization (60 °C/30 min) performed on a portion sample (BPB). parameters three samples were evaluated room temperature during month storage. characteristics non-supplemented differed significantly (p < 0.05). During storage, colour, bitterness, aroma, odour, viscosity, texture, overall acceptability improved. Bitterness (r = 0.898; p 0.01) odour 0.930; both highly correlated acceptance beer. had highest scores 48 hours after preparation, while relevant ratings in BUB BPB recorded from 12th 21st 27th day respectively. findings suggest that combining pasteurization addition may help smallscale brewers for improving quality extending mpedli. According findings, use bitter could be proposed as alternative hop local brewing industry increase incomes producers