Sorghum and Banana are among the most important crops in DR Congo as both are grown for food and income, but most importantly for cultural and social purposes. Several traditional fermented drinks are produced from both sorghum and banana at the household level in DR Congo, especially in the Eastern region. These include local and traditional beverages such as Kasiski, Mutobe, Rugwagwa, etc. Literature on these Congolese drinks is very limited and studies highlighting the technologies and factors involved in their processing are non-existent. Many questions are still unanswered such as (i) what are the different processing methods used by local communities to process these drinks; (ii) what are the key factors affecting the quality and safety of the final products; (iii) does…

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