[ Amélioration du procédé de maltage pour la production du bili bili, boisson traditionnelle à base du sorgho au Nord Cameroun ]
Volume 43, Issue 4, October 2024, Pages 1062–1077
Touwang Charles1, S. C. Zangué Desobgo2, Nso Emmanuel Jong3, and Robert NDJOUENKEU4
1 Ecole Nationale Supérieure Polytechnique (ENSP), Université de Maroua, B.P. 46, Maroua, Cameroon
2 Ecole Nationale des Sciences Agro-Industrielles de Ngaoundéré Bp 54 Université de Ngaoundéré, Cameroon
3 Ecole Nationale Supérieure des Sciences Agro Industrielles (ENSAI), Université de Ngaoundéré, B.P. 455, Ngaoundéré, Cameroon
4 Département Sciences Alimentaires et Nutrition, Université de Ngaoundéré, École Nationale Supérieure des Sciences Agro Industrielle, B.P. 455 Ngaoundéré, Cameroon
Original language: French
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
In a view of improvement of bili-bili quality, a traditional fermented drink made from sorghum from the savannahs of Northern Cameroon, the optimization of malting conditions in order to obtain a malt with better technological potential was studied by the response surface method. A composite plan centered on three factors whose levels were chosen according to the traditional conditions of production of bili-bili, grain soaking time (24-48 hours), germination time (48-96 hours) and aging time (24–72 hours) allows to define the optimal conditions of improving α and β amylase activities, soluble proteins and free amino acids. It appears that the linear and quadratic contributions of the soaking time have a significant effect (P˂0.05) on the different responses, except for free amino acids and the germination duration significantly influences (P˂0.05) the α and β amylase activities as well as soluble proteins. The duration of aging has a significant influence (P˂0.05) on all responses. The desirability function shows that the optimal malting conditions are 36h, 72h and 48h for the soaking, germination and aging times respectively. At this point, the α and β amylase activities, soluble proteins and free amino acids are respectively 9.34±1.06 meqg/100gDM; 15.97±1.06 meqg/100gDM; 2.05±0.22% and 377.67±6.02 mg/L. Comparing these values with predicted ones by the model does not show a significant difference, thus concluding that the models fit well. In a context of revival interest in promoting of local products and food systems, this work has had the merit of meeting some of the expectations of the main actors of this technical system.
Author Keywords: Bili-bili, malting, optimization, technological quality, North Cameroon.
Volume 43, Issue 4, October 2024, Pages 1062–1077
Touwang Charles1, S. C. Zangué Desobgo2, Nso Emmanuel Jong3, and Robert NDJOUENKEU4
1 Ecole Nationale Supérieure Polytechnique (ENSP), Université de Maroua, B.P. 46, Maroua, Cameroon
2 Ecole Nationale des Sciences Agro-Industrielles de Ngaoundéré Bp 54 Université de Ngaoundéré, Cameroon
3 Ecole Nationale Supérieure des Sciences Agro Industrielles (ENSAI), Université de Ngaoundéré, B.P. 455, Ngaoundéré, Cameroon
4 Département Sciences Alimentaires et Nutrition, Université de Ngaoundéré, École Nationale Supérieure des Sciences Agro Industrielle, B.P. 455 Ngaoundéré, Cameroon
Original language: French
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
In a view of improvement of bili-bili quality, a traditional fermented drink made from sorghum from the savannahs of Northern Cameroon, the optimization of malting conditions in order to obtain a malt with better technological potential was studied by the response surface method. A composite plan centered on three factors whose levels were chosen according to the traditional conditions of production of bili-bili, grain soaking time (24-48 hours), germination time (48-96 hours) and aging time (24–72 hours) allows to define the optimal conditions of improving α and β amylase activities, soluble proteins and free amino acids. It appears that the linear and quadratic contributions of the soaking time have a significant effect (P˂0.05) on the different responses, except for free amino acids and the germination duration significantly influences (P˂0.05) the α and β amylase activities as well as soluble proteins. The duration of aging has a significant influence (P˂0.05) on all responses. The desirability function shows that the optimal malting conditions are 36h, 72h and 48h for the soaking, germination and aging times respectively. At this point, the α and β amylase activities, soluble proteins and free amino acids are respectively 9.34±1.06 meqg/100gDM; 15.97±1.06 meqg/100gDM; 2.05±0.22% and 377.67±6.02 mg/L. Comparing these values with predicted ones by the model does not show a significant difference, thus concluding that the models fit well. In a context of revival interest in promoting of local products and food systems, this work has had the merit of meeting some of the expectations of the main actors of this technical system.
Author Keywords: Bili-bili, malting, optimization, technological quality, North Cameroon.
Abstract: (french)
Dans l’optique d’une amélioration de la qualité du « bili-bili », boisson fermentée traditionnelle à base de sorgho des savanes du Nord Cameroun, l’optimisation des conditions de maltage en vue d’obtenir un malt avec un meilleur potentiel technologique a été étudiée par la méthode de surface de réponse. Un plan composite centré à trois facteurs dont les niveaux ont été choisis en fonction des conditions traditionnelles de production du « bili-bili », temps de trempage des grains (24-48h), temps de germination (48-96h) et temps de maturation (24 – 72h) permet de définir les conditions optimales d’amélioration des activités α et β amylasiques, des protéines solubles et des acides aminés libres. Il ressort que les contributions linéaires et quadratiques du temps de trempage ont un effet significatif (P˂0,05) sur les différentes réponses à l’exception des acides aminés libres et la durée de germination influence significativement (P˂0,05) les activités α et β amylasique ainsi que les protéines solubles. La durée de maturation quant à elle a une influence significative (P˂0,05) sur toutes les réponses. La fonction de désirabilité montre que les conditions optimales de maltage sont de 36h, 72h et 48h pour les durées de trempage, germination et maturation respectivement. A ce point, les activités α et β amylasiques, les protéines solubles et les acides aminés libres sont respectivement de 9,34±1,06 méqg/100gmaltsec; 15,97±1,06 méqg/100gmaltsec; 2,05±0,22% et 377,67±6,02 mg/L. La comparaison de ces valeurs avec celles prédites par le modèle ne montre pas de différence significative, concluant ainsi à un bon ajustement des modèles. Dans un contexte de regain d’intérêt pour la valorisation des produits et des systèmes alimentaires locaux, ce travail aura eu le mérite de répondre à quelques-unes des attentes des principaux acteurs de ce système technique.
Author Keywords: Bili-bili, maltage, optimisation, qualité technologique, Nord-Cameroun.
How to Cite this Article
Touwang Charles, S. C. Zangué Desobgo, Nso Emmanuel Jong, and Robert NDJOUENKEU, “Improvement of the malting process for the production of bili bili, a traditional drink made from sorghum in Northern Cameroon,” International Journal of Innovation and Applied Studies, vol. 43, no. 4, pp. 1062–1077, October 2024.
