[ Caractérisation des moûts et bières du sorgho Safrari houblonnés avec Vernonia amygdalina et Nauclea diderrichii ]
Volume 2, Issue 1, January 2013, Pages 83–91
Zangué S.C. Desobgo1, Fantha Y. Naponni2, and Emmanuel J. Nso3
1 Département de Génie Alimentaire et Contrôle Qualité, Institut Universitaire de Technologie (IUT) de l'Université de Ngaoundéré, Ngaoundéré, Cameroun
2 Département de Génie Alimentaire et Contrôle Qualité, Institut Universitaire de Technologie (IUT) de l'Université de Ngaoundéré, Ngaoundéré, Cameroun
3 Département de Génie des Procédés et d'Ingénierie, Ecole Nationale Supérieure des Sciences Agro-Industrielles (ENSAI) de l'Université de Ngaoundéré, Ngaoundéré, Cameroun
Original language: French
Copyright © 2013 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.
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
Author Keywords: Safrari, Vernonia amygdalina, Nauclea diderrichii, wort, beer, characterization.
Volume 2, Issue 1, January 2013, Pages 83–91
Zangué S.C. Desobgo1, Fantha Y. Naponni2, and Emmanuel J. Nso3
1 Département de Génie Alimentaire et Contrôle Qualité, Institut Universitaire de Technologie (IUT) de l'Université de Ngaoundéré, Ngaoundéré, Cameroun
2 Département de Génie Alimentaire et Contrôle Qualité, Institut Universitaire de Technologie (IUT) de l'Université de Ngaoundéré, Ngaoundéré, Cameroun
3 Département de Génie des Procédés et d'Ingénierie, Ecole Nationale Supérieure des Sciences Agro-Industrielles (ENSAI) de l'Université de Ngaoundéré, Ngaoundéré, Cameroun
Original language: French
Copyright © 2013 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
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
Author Keywords: Safrari, Vernonia amygdalina, Nauclea diderrichii, wort, beer, characterization.
How to Cite this Article
Zangué S.C. Desobgo, Fantha Y. Naponni, and Emmanuel J. Nso, “Characterization of Safrari sorghum worts and beers hopped with Vernonia amygdalina and Nauclea diderrichii,” International Journal of Innovation and Applied Studies, vol. 2, no. 1, pp. 83–91, January 2013.
