Properties of Three Sorghum Cultivars Used for the Production of Bili-Bili Beverage in Northern Cameroon

Journal of the Institute of Brewing

Volumn 109, Issue 3, 2003, Pages 245-250

  Nso, E J ^a   Ajebesome, P E ^a   Mbofung, C M ^a   Palmer, G H ^b  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Bili Bili; FAN; Fermentability; Sorghum; Amylase; amylase; glucanase

Indexed keywords

CONTAMINATION; CULTIVATION; FERMENTATION; RAW MATERIALS; SUGARS;

SORGHUM MALTS; THOUSAND CORN WEIGHT (TCW);

BEVERAGES;

ZEA MAYS;

EID: 0348163746     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2003.tb00165.x     Document Type: Article

References (19)

1. Agu, R.C. and Palmer, G.H., Enzymic modification of endosperm proteins of sorghum at different malting temperatures. Journal of the Institute of Brewing, 1996, 103, 415-418.
2. Agu, R.C. and Palmer, G.H., Effect of mashing procedures on some sorghum varieties germinated at different temperatures. Process Biochemistry, 1997, 32, 147-158.
3. Agu, R.C. and Palmer, G.H., Enzymic modification of the endosperm of barley and sorghum of similar total nitrogen. Brewer's Digest, 1998, 73, 30-36.
4. Agu, R.C. and Palmer, G.H., A reassessment of sorghum for lager brewing. Bioresource Technology, 1998, 66, 253-261.
5. De Clerck, J., A textbook of Brewing (2nd Vol.) translated by K. Barnton-Wright, Chapman and Hall: London, 1958, p. 219.
6. Demyakov, B. and Ohta, Y., Malt characteristics of sorghum varieties from Ghana. Journal of the Science of Food and Agriculture, 1992, 59, 457-462.
7. Dufour, J.P., Melotte, L.A., and Srebrnik, S., Sorghum malts for the production of lager beer. Journal of American Society of Brewing Chemists, 1992, 50, 101-119.
8. EtokApan, O.U. and Palmer, G.H., Comparative studies of the development of endosperm-degrading enzymes in malting sorghum and barley. World Journal of Microbiology and Biotechnology, 1990, 6, 408-417.
9. European Brewery Convention, Analytica-EBC, Fachverlag Hans Carl: Nürnberg, 1998.
10. Institute of Brewing, Recommended Methods of Analysis, Institute and Guild of Brewing: London, Vol. 1, 1997.
11. McCleary, B.V. and Shameer, I., Assay of malt β-glucanase using azo barley glucan: an improved precipitant. Journal of the Institute of Brewing, 1987, 93, 87-90.
12. McCleary, B.V. and Glennie-Holmes, M., Enzymic quantification of (1-3), (1-4) β-D-glucan in barley and malt. Journal of the Institute of Brewing, 1985, 91, 285-295.
13. McCleary, B.V. and Codd, R., Measurement of β-amylase in cereal flour and commercial enzyme preparations, Journal of Cereal Science, 1989, 9, 17-33.
14. McCleary, B.V. Gibson, T.S., and Solan, V., A rapid procedure for total starch measurement in cereal grains and products, Proceedings of the 42nd RACI Cereal Chemists, V.J., Humphrey-Taylor, Ed., Christchurch: New Zealand 1992, 304-312.
15. McCleary, B.V. and Sheeham, H., Measurement of cereal αamylase, A new assay procedure. Journal of Cereal Science, 1987, 6, 237-251.
16. Nout, M.J.R. and Davis, B.J., Malting characteristics of finger millet, sorghum and barley. Journal of the Institute of Brewing, 1982, 88, 157-163.
17. Palmer, G.H., EtokApan, O.U., and Igyor, M.A., Review: Sorghum as brewing material, MIRCEN Journal of Microbiology and Biotechnology, 1989, 5, 265-275.
18. Palmer, G.H., Cereals in malting and brewing. In: Cereal Science and Technology, G.H. Palmer, Ed., Aberdeen University Press: Aberdeen, Scotland, 1989, 61-462.
19. Pauls Malt Brewing Room Book, Pauls Malt, Morton Hall Press Ltd: Suffolk, England, 1998-2000.