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

    Research output: Contribution to journalArticle

    6 Citations (Scopus)

    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 languageEnglish
    Pages (from-to)245-250
    Number of pages6
    JournalJournal of the Institute of Brewing
    Volume109
    Issue number3
    Publication statusPublished - 2003

    Keywords

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

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