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 ␤-amylase, maltose levels and fermentability. The worts of the Madjeru filtered the slowest of the three malts. During malting ␤-glucanase developed rapidly and development was temperature-dependent.

Modelling and Optimizing of Mashing Enzymes - Effect on Yield of Filtrate of Unmalted Sorghum by Use of Response Surface Methodology

“…Previous studies on malting and mashing of sorghum cultivars used in this study showed that Madjeru mashes filtered slower than those of Safrari and S.35 17,18 . This slow filtration rate was suggested to be due to the low amounts of α-amylase and β-amylase in Madjeru malts compared to Safrari and S.35.…”

“…Although the proportions of fermentable sugars of worts of the three cultivars were comparable, that of maltose was less than 50% for Madjeru, when compared with Safrari and S.35 17 . These observations were partly attributed to limited amounts of starch hydrolyzing enzymes such as α-amylase and β-amylase present in the Madjeru malts 17 . This is indeed one of the major problems encountered in mashing with some malted sorghum cultivars [3][4][5]8,9,13,14,17,18,21 .…”

“…Studies carried out on malts of three sorghum cultivars of North Cameroon showed that, whether malted traditionally or under controlled laboratory conditions to brew the traditional beer Bili-Bili, the mashes of Madjeru cultivar filtered slower than the cultivars Safrari and S.35 17 . Although the proportions of fermentable sugars of worts of the three cultivars were comparable, that of maltose was less than 50% for Madjeru, when compared with Safrari and S.35 17 . These observations were partly attributed to limited amounts of starch hydrolyzing enzymes such as α-amylase and β-amylase present in the Madjeru malts 17 .…”

“…One of the most important technological parameters to which brewers pay attention during mashing is the ease with which the mash filters 8,10,17,19,20 . Studies carried out on malts of three sorghum cultivars of North Cameroon showed that, whether malted traditionally or under controlled laboratory conditions to brew the traditional beer Bili-Bili, the mashes of Madjeru cultivar filtered slower than the cultivars Safrari and S.35 17 . Although the proportions of fermentable sugars of worts of the three cultivars were comparable, that of maltose was less than 50% for Madjeru, when compared with Safrari and S.35 17 .…”

“…These observations were partly attributed to limited amounts of starch hydrolyzing enzymes such as α-amylase and β-amylase present in the Madjeru malts 17 . This is indeed one of the major problems encountered in mashing with some malted sorghum cultivars [3][4][5]8,9,13,14,17,18,21 . However, it is known that acceptable worts for beer brewing can be obtained from 100% unmalted sorghum by supplementing the mashes with optimal amounts of thermostable α-amylase, fungal α-amylase and bacterial proteases 11 .…”