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)

Table 3

Physicochemical profile, proximate composition, and bioactive and antioxidant properties of “bili-bili” samples sold in major production sites of the city of Maroua.

Parameters	Sampling sites
	Palar (n = 10)	Domayo (n = 10)	Ouro-tchédée (n = 10)	Pont-vert (n = 10)	values
pH	2.98 ± 0.03^a	2.89 ± 0.02^a	3.16 ± 0.09^a	2.96 ± 0.06^a	0.794
Titratable acidity (%, wt/v)	1.09 ± 0.01^a	1.17 ± 0.03^b	1.090 ± 0.002^a	1.10 ± 0.02^a	0.007
Volatile acidity (%, wt/v)	0.741 ± 0.003^a	0.741 ± 0.003^a	0.797 ± 0.024^b	0.746 ± 0.001^a	0.001
Temperature (°C)	37.3 ± 0.2^a	37.8 ± 0.4^b	40.1 ± 0.5^b	38.6 ± 1.9^a,b	0.044
Specific gravity	1.032 ± 0.003^b	1.024 ± 0.000^a	1.028 ± 0.003^b	1.025 ± 0.002^a	0.023
Soluble solids content (°B)	8.16 ± 0.85^b	6.13 ± 0.11^a	7.06 ± 0.86^a,b	6.40 ± 0.52^a	0.023
Alcohol content (%, v/v)	4.45 ± 0.42^a	3.45 ± 0.07^b	3.81 ± 0.48^a,b	3.53 ± 0.25^b	0.030
Electric conductivity (µS/cm)	2179 ± 49^a	1880 ± 84^b	2061 ± 51^a	2127 ± 6^a	0.000
Dissolved solids content (ppm)	1091.3 ± 26.2^a	939.0 ± 40.9^b	1047.3 ± 10.9^c	1057.0 ± 9.7^c	0.000
Dry matter (%, wt/wt)	7.10 ± 1.06^a	5.43 ± 0.02^b	9.51 ± 1.15^a	3.41 ± 1.23^c	0.026
Total soluble protein (g/100 mL)	0.489 ± 0.005^a	0.615 ± 0.003^b	0.551 ± 0.003^c	0.516 ± 0.006^d	0.000
Soluble amino acid (g/100 mL)	0.170 ± 0.004^a	0.420 ± 0.003^b	0.380 ± 0.004^c	0.245 ± 0.006^d	0.000
Total carbohydrates (g/100 mL)	0.614 ± 0.002^a	0.467 ± 0.004^b	0.397 ± 0.002^c	0.607 ± 0.002^d	0.000
Reducing sugars (g/100 mL)	0.307 ± 0.049^a	0.260 ± 0.006^a	0.248 ± 0.001^a	0.328 ± 0.005^a	0.086
Ash content (%, m/m)	0.50 ± 0.33^a	1.59 ± 0.84^a	1.23 ± 0.67^a	2.74 ± 1.27^a	0.350
α-Carotene content (mg/100 mL)	108.5 ± 5.2^a	87 ± 4.7^b	98.4 ± 4.7^c	82.3 ± 3.1^b	0.015
β-Carotene content (mg/100 mL)	129.8 ± 1.1^a	102.8 ± 8.3^b	98.3 ± 5.5^b	99.9 ± 0.0^b	0.009
Lycopene content (mg/100 mL)	80.7 ± 1.2^a	78.9 ± 3.7^a	69.4 ± 4.5^a	68.0 ± 3.3^a	0.050
Lutein content (mg/100 mL)	98.0 ± 2.8^a	101.6 ± 4.5^a	101.2 ± 7.3^a	121.2 ± 5.0^b	0.034
Tannin content (mgCE/100 mL)	273.3 ± 2.6^a	250.7 ± 2.0^b	266.6 ± 1.5^c	245 ± 4.55^b	0.001
Polyphenols (mgGAE/100 mL)	410.7 ± 1.3^a	230.7 ± 3.1^b	296.5 ± 2.2^c	364.3 ± 1.3^d	0.000
Total flavonoids (mgQE/100 mL)	360.9 ± 1.9^a	203.4 ± 2.8^b	349.3 ± 1.9^c	343.9 ± 2.8^c	0.000
DPPH scavenging activity (%)	48.37 ± 0.12^a	30.47 ± 1.15^b	45.56 ± 0.25^c	45.02 ± 1.02^c	0.000
DPPH antioxidant capacity (mgTE/100 mL)	56.1 ± 0.1^a	33.1 ± 1.4^b	51.8 ± 1.3^c	52.5 ± 0.3^c	0.000
Ferric antioxidant power (mgTE/100 mL)	122.9 ± 0.7^a	95.4 ± 0.7^b	73.3 ± 0.7^c	57.7 ± 0.5^d	0.000
PACDPPH	0.14 ± 0.00^a	0.13 ± 0.00^a	0.17 ± 0.00^a	0.14 ± 0.00^a	0.070
PACFRAP	0.3 ± 0.00^a	0.46 ± 0.00^b	0.25 ± 0.00^a	0.16 ± 0.00^c	0.043
RACI	0.96 ± 0.25^a	−0.97 ± 0.84^a	−0.03 ± 0.46^a	0.04 ± 0.73^a	0.814

values lower than 0.05 indicate significant differences in mean values of samples from the different locations. Two or more mean values with the same lower case superscript letters are not significantly different ( > 0.05) in the same row. PAC_DPPH and PAC_FRAP: phenolic antioxidant capacity based on DPPH and FRAP assays; RACI: relative antioxidant capacity index.