Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (<i>Sorghum bicolor</i>) and Rice (<i>Oryza sativa</i>)

<div>Heat map Pearson correlation matrix of the physicochemical, proximate, sensory, microbiological properties, phenolic compounds, and antioxidant activities of “bili-bili” (a) and “cochette” (b). DPPH: DPPH scavenging activity; FRAP: ferric reducing antioxidant power; RSC: sulphite-reducing <i>Clostridia</i>; TPC: total phenolic content; TFC: total flavonoid content; TTC: total tannin content.</div>

Journal of Food Quality

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Figure 3

Figure 3: Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (<i>Sorghum bicolor</i>) and Rice (<i>Oryza sativa</i>) 

Figure 3 | Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa) 