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)

<div>PCA biplot of factor loadings and scores of “bili-bili” (a) and “cochette” (b) samples. AA: amino acid; α-car: α-carotene; AC: antioxidant capacity; Accep: acceptability; DM: dry matter; EC: electrical conductivity; Fcol: fecal coliforms; Fla: flavonoids; FRAP: ferric reducing antioxidant power; Lut: lutein; Lyc: lycopene; RS: reducing sugar; SRC: sulphite-reducing Clostridia; SSs: soluble solids; TA: total titratable acidity; TAMB: total aerobic mesophilic bacteria; Tan: tannins; TC: total carbohydrate; Tcol: total coliforms; β-caro: β-carotene; Pol: polyphenols.</div>

Journal of Food Quality

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Figure 4

Figure 4: 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)

Figure 4 | 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) 