The objective of the work consisted in modeling and optimizing the juice extraction physicochemical characteristics from Hibiscus sabdariffa L., in order to be able to put forward its qualities. This was done using response surface methodology (RSM). The models obtained at 60
The objective of this work consisted in studying the procedures of the manufacture of beer from sorghum, in order to be able to put forward its qualities and to develop the local bittering substances such as Vernonia amygdalina and Nauclea diderrichii. In this study, Safrari sorghum cultivar was malted and brewed under laboratory controlled conditions. Different types of beers were manufactured using combinations of Vernonia amygdalina and Nauclea diderrichii as tropical hops. The extract, reducing sugars, free amino nitrogen (FAN) of worts hopped with Vernonia amygdalina and Nauclea diderrichii was respectively from: 16
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