Properties of Three Sorghum Cultivars Used for the Production of Bili-Bili Beverage in Northern Cameroon

E. J. Nso; P. E. Ajebesome; C. M. Mbofung; G. H. Palmer

Properties of Three Sorghum Cultivars Used for the Production of Bili-Bili Beverage in Northern Cameroon

E. J. Nso, P. E. Ajebesome, C. M. Mbofung, G. H. Palmer

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Abstract

The malting characteristics of sorghum malts produced locally in Cameroon for Bili-Bili brewing were compared with those of malts produced in a laboratory. The analytical values of both malts were similar but the brewing potential of the laboratory malts were marginally better than those of the locally produced malts. Of the three cultivars examined, Madjeru had the lowest levels of ß-amylase, maltose levels and fermentability. The worts of the Madjeru filtered the slowest of the three malts. During malting ß-glucanase developed rapidly and development was temperature-dependent.

Original language	English
Pages (from-to)	245-250
Number of pages	6
Journal	Journal of the Institute of Brewing
Volume	109
Issue number	3
Publication status	Published - 2003

Keywords

α-Amylase
β-amylase
β-glucanase
Bili-Bili
FAN
Fermentability
Sorghum

Cite this

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title = "Properties of Three Sorghum Cultivars Used for the Production of Bili-Bili Beverage in Northern Cameroon",

abstract = "The malting characteristics of sorghum malts produced locally in Cameroon for Bili-Bili brewing were compared with those of malts produced in a laboratory. The analytical values of both malts were similar but the brewing potential of the laboratory malts were marginally better than those of the locally produced malts. Of the three cultivars examined, Madjeru had the lowest levels of {\ss}-amylase, maltose levels and fermentability. The worts of the Madjeru filtered the slowest of the three malts. During malting {\ss}-glucanase developed rapidly and development was temperature-dependent.",

keywords = "α-Amylase, β-amylase, β-glucanase, Bili-Bili, FAN, Fermentability, Sorghum",

author = "Nso, {E. J.} and Ajebesome, {P. E.} and Mbofung, {C. M.} and Palmer, {G. H.}",

year = "2003",

language = "English",

volume = "109",

pages = "245--250",

journal = "Journal of the Institute of Brewing",

issn = "0046-9750",

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T1 - Properties of Three Sorghum Cultivars Used for the Production of Bili-Bili Beverage in Northern Cameroon

AU - Nso, E. J.

AU - Ajebesome, P. E.

AU - Mbofung, C. M.

AU - Palmer, G. H.

PY - 2003

Y1 - 2003

N2 - The malting characteristics of sorghum malts produced locally in Cameroon for Bili-Bili brewing were compared with those of malts produced in a laboratory. The analytical values of both malts were similar but the brewing potential of the laboratory malts were marginally better than those of the locally produced malts. Of the three cultivars examined, Madjeru had the lowest levels of ß-amylase, maltose levels and fermentability. The worts of the Madjeru filtered the slowest of the three malts. During malting ß-glucanase developed rapidly and development was temperature-dependent.

AB - The malting characteristics of sorghum malts produced locally in Cameroon for Bili-Bili brewing were compared with those of malts produced in a laboratory. The analytical values of both malts were similar but the brewing potential of the laboratory malts were marginally better than those of the locally produced malts. Of the three cultivars examined, Madjeru had the lowest levels of ß-amylase, maltose levels and fermentability. The worts of the Madjeru filtered the slowest of the three malts. During malting ß-glucanase developed rapidly and development was temperature-dependent.

KW - α-Amylase

KW - β-amylase

KW - β-glucanase

KW - Bili-Bili

KW - FAN

KW - Fermentability

KW - Sorghum

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M3 - Article

SN - 0046-9750

VL - 109

SP - 245

EP - 250

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

IS - 3

ER -

Properties of Three Sorghum Cultivars Used for the Production of Bili-Bili Beverage in Northern Cameroon

Abstract

Keywords

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