Properties of Three Sorghum Cultivars Used for the Production of Bili-Bili Beverage in Northern Cameroon
E.J. Nso 1, P.E. Ajebesome 1, C.M. Mbofung 1 and G.H. Palmer 2, 3
1 National Advanced School of Agro-Process Industries (ENSAI), University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon.
2 International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, EH14 4AS.
3 Corresponding author. E-mail: g.h.palmer@hw.ac.uk
J. Inst. Brew. 109(3), 245-250, 2003 | VIEW ARTICLE
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 β-amylase, maltose levels and fermentability. The worts of the Madjeru filtered the slowest of the three malts. During malting β-glucanase developed rapidly and development was temperature-dependent.
Key words:
α-Amylase, β-amylase, β-glucanase, Bili-Bili, fermentability, FAN, sorghum
Publication no. G-2003-0923-140 ©2003 The Institute & Guild of Brewing