Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa)

Abstract

“Bili-bili” and “cochette” are two traditional beers made from sorghum and rice, respectively. Despite the socioeconomical interest of these drinks, limited studies have been conducted to elucidate their quality and safety. To fill these gaps, the quality features and the safety status of both beers were assessed. After a reasoned field survey, the samples from various locations in Maroua were collected and analysed using referenced methods. The field survey revealed that both beers were produced under unsanitary conditions using rudimentary procedures. Mean values of pH (2.99 and 3.58), TTA (1.1 and 0.9%), alcohol (3.8 and 2.5%), DM (6.4 and 11.1%), TSS (6.94 and 6.18 °Brix), proteins (0.54 and 0.71 g/100 mL), amino acids (0.30 and 0.38 g/100 mL), and ash (1.52 and 0.51%) were recorded in “bili-bili” and “cochette,” respectively. Similarly, the TPC, TFC, and carotenoid content of 325.5 and 352.4 mgGAE/100 mL, 314.4 and 278.9 mgQE/100 mL, and 95.4 and 89.4 mg/100 mL were noted in both beers, respectively. “Bili-bili” and “cochette” exhibited free radical scavenging activity of 42.4 and 36.7% and reducing power of 87.3 and 119.5 mgTE/100 mL, respectively. Overall acceptability ratings ranged from 5.6 to 7.5 and from 6.7 to 6.9 for “bili-bili” and “cochette,” respectively. No pathogen was detected, but the presence of total aerobic bacteria, fungi, coliforms, and aerobic spore-forming bacteria flora above the recommended limits made both beers unsafe and potentially harmful for consumers. Given all above, improving of the production scheme and microbiological quality of the two traditional beers are required to ensure the safety of consumers.