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 4

Physicochemical profile, proximate composition, and bioactive and antioxidant properties of “cochette” samples collected in different marketing places of Maroua city.

Parameters	Sampling sites
	Palar 1 (n = 12)	Palar 2 (n = 12)	Pitoare (n = 16)	values^∗
pH	3.43 ± 0.02^a	4.00 ± 0.03^b	3.32 ± 0.05^c	0.000
Titratable acidity (%, wt/v)	0.83 ± 0.03^a	0.81 ± 0.01^a	0.91 ± 0.08^a	0.118
Volatile acidity (%, wt/v)	0.55 ± 0.02^a	0.55 ± 0.01^a	0.61 ± 0.05^a	0.118
Temperature (°C)	38.8 ± 0.7^a	38.0 ± 0.6^a	39.1 ± 1.2^a	0.390
Specific gravity	1.015 ± 0.000^a	1.019 ± 0.000^b	1.018 ± 0.000^b	0.000
Soluble solids content (°B)	4.06 ± 0.11^a	5.03 ± 0.05^b	4.73 ± 0.23^c	0.000
Alcohol content (%, v/v)	2.27 ± 0.09^a	2.64 ± 0.04^b	2.52 ± 0.11^b	0.005
Electric conductivity (µS/cm)	1064 ± 33^a	915 ± 0^b	1697 ± 0^c	0.000
Dissolved solids content (ppm)	539 ± 28^a	457 ± 0^b	848 ± 0^c	0.000
Dry matter (%, wt/wt)	12.03 ± 1.26^a	11.80 ± 1.60^a	10.12 ± 0.19^a	0.348
Total soluble protein (g/100 mL)	0.752 ± 0.003^a	0.713 ± 0.005^b	0.681 ± 0.008^c	0.001
Total soluble amino acid (g/100 mL)	0.491 ± 0.004^a	0.385 ± 0.004^b	0.252 ± 0.006^c	0.000
Total carbohydrate (g/100 mL)	0.554 ± 0.007^a	0.504 ± 0.004^b	0.459 ± 0.004^c	0.001
Reducing sugar (g/100 mL)	0.253 ± 0.007^a	0.200 ± 0.002^b	0.171 ± 0.004^c	0.001
Ash content (%, m/m)	0.487 ± 0.120^a	0.508 ± 0.019^a	0.522 ± 0.045^a	0.174
α-Carotene content (mg/100 mL)	67.7 ± 0.5^a	77.8 ± 1.1^b	72.2 ± 2.6^a	0.020
β-Carotene content (mg/100 mL)	95.6 ± 1.6^a	94.8 ± 0.5^a	92.8 ± 3.3^a	0.510
Lycopene content (mg/100 mL)	73.0 ± 1.2^a	104.0 ± 0.8^b	74.8 ± 0.4^a	0.0000
Lutein content (mg/100 mL)	111.6 ± 1.6^a	109.2 ± 2.8^a	99.2 ± 1.1^b	0.016
Polyphenols (mgGAE/100 mL)	252.3 ± 2.7^a	462.3 ± 3.1^b	342.7 ± 0.9^c	0.0000
Total flavonoids (mgQE/100 mL)	280.9 ± 0.9^a	296.8 ± 1.9^b	258.9 ± 4.8^c	0.0000
Tannin content (mgCE/100 mL)	230.0 ± 4.1^a	100.0 ± 1.5^b	266.2 ± 3.1^c	0.0000
DPPH scavenging activity (%)	26.7 ± 1.2^a	51.7 ± 1.7^b	31.6 ± 1.2^c	0.0004
Scavenging capacity (mgTE/100 mL)	30.6 ± 1.6^a	60.4 ± 2.3^b	39.6 ± 1.6^c	0.0004
Reducing power (mgTE/100 mL)	138.3 ± 0.0^a	129.7 ± 0.9^b	90.6 ± 0.3^c	0.0000
PACDPPH	0.12 ± 0.00^a	0.13 ± 0.00^a	0.11 ± 0.00^a	0.310
PACFRAP	0.55 ± 0.01^a	0.28 ± 0.00^b	0.26 ± 0.00^b	0.034
RACI	−0.48 ± 0.81^a	0.90 ± 0.34^a	−0.42 ± 0.50^a	0.610

p values^∗ lower than 0.05 indicate significant differences in mean values of samples among 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.