Effect of Fermentation Duration on the Nutritional Composition, Physicochemical Properties, and Consumer Acceptability of Aliha: A Traditional Ghanaian Fermented Maize Beverage

Aliha is a traditional non-alcoholic fermented maize beverage consumed predominantly by the Ewe ethnic group in Ghana’s Volta Region and neighboring communities. Although Aliha remains culturally significant and is increasingly recognised as a potential nutrient-rich alternative to sugar-sweetened beverages, its production is still largely artisanal, inconsistent, and unstandardized. This study investigated the influence of fermentation duration on the sensory acceptability, proximate composition, and physicochemical properties of Aliha, with the aim of identifying an evidence-based fermentation window that supports both consumer preference and product quality. Aliha samples were produced from malted maize and fermented for five different durations: three days (TDFMD), four days (FDFMD), five days (FIDFMD), six days (SDFMD), and seven days (SEDFMD). Proximate composition and physicochemical parameters were determined using standard laboratory procedures, while sensory evaluation was carried out using a consumer panel and assessed on a 9-point hedonic scale. The results showed that fermentation duration influenced both acceptability and quality attributes of Aliha. Sensory scores across colour, taste, aftertaste, aroma, mouthfeel, and overall acceptability were generally above the neutral point, indicating that all samples were acceptable to consumers. Overall acceptability ranged from 6.07 ± 2.28 to 6.69 ± 1.57, with the three-day fermented sample recording the highest overall acceptability, closely followed by the four-day and six-day fermented samples. Proximate analysis revealed high moisture contents (84.83–86.52%), reflecting the beverage nature of Aliha and processing steps such as soaking prior to fermentation. Crude protein content ranged from 0.16 ± 0.00% to 0.48 ± 0.00%, with the four-day fermented sample recording the highest value, indicating improved nutrient composition at this fermentation duration. Physicochemical properties further confirmed that all samples remained consistently acidic (pH ≈ 3.71–3.77), which supports product stability and potential microbiological safety. Vitamin C levels were appreciable in all samples, ranging from 52.13 ± 0.00 to 63.95 ± 1.02 mg/100 ml, with the six-day fermented sample recording the highest vitamin C concentration. Overall, the findings indicate that moderate fermentation durations, particularly between three and six days, yield Aliha with favourable consumer acceptability and improved compositional qualities. These results provide a practical foundation for optimising and standardising Aliha production while preserving its traditional identity. Standardising fermentation duration can contribute to improved quality consistency, enhanced nutrition, and increased market potential, thereby positioning Aliha as a culturally relevant beverage option that may support healthier dietary choices and local value addition within Ghana’s maize-based food systems.