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 6
Mean scores of sensory attributes of “bili-bili” and “cochette.”
Sensory attributes
Sampling sites (bili-bili)
Palar (n = 10)
Domayo (n = 10)
Ouro-tchédé (n = 10)
Pont-vert (n = 10)
values∗
Bitterness
5.3 ± 1.7a,b
4.7 ± 1.1a
6.9 ± 1.5b
7.0 ± 1.8b
0.014
Alcoholic taste
6.1 ± 1.9a
5.4 ± 1.2a
6.5 ± 1.9a
6.0 ± 1.7a
0.578
Texture/viscosity
6.4 ± 0.9a,b
4.6 ± 0.7a
7.3 ± 1.9b
6.1 ± 1.5a,b
0.011
Flavor/odor
7.4 ± 1.7a
6.1 ± 1.6a
6.3 ± 1.7a
5.8 ± 2.0a
0.238
Color
7.5 ± 2.2a
6.7 ± 1.2a
6.8 ± 1.8a
6.5 ± 2.3a
0.690
Overall acceptability
6.6 ± 1.2a,b
5.6 ± 1.1a
7.5 ± 1.1b
6.3 ± 1.3a,b
0.014
Sampling sites (cochette)
Palar 1 (n = 12)
Palar 2 (n = 12)
Pitoare (n = 16)
values∗
Bitterness
5.2 ± 2.2a
4.5 ± 2.2a
6.3 ± 2.6a
0.258
Alcoholic taste
6.3 ± 2.3a
5.5 ± 1.9a
5.6 ± 1.6a
0.629
Texture/viscosity
6.0 ± 1.2a
5.6 ± 1.5a
6.4 ± 1.7a
0.511
Flavor/odor
6.9 ± 1.4a
6.7 ± 2.6a
7.0 ± 1.5a
0.740
Color
7.1 ± 1.2a
7.2 ± 1.7a
6.3 ± 2.3a
0.493
Overall acceptability
6.7 ± 1.3a
6.8 ± 0.6a
6.9 ± 1.5a
0.435
Two or more mean sensory scores with the same lower case superscript letters are not significantly different ( > 0.05) in the same row. p values∗ lower than 0.05 indicate significant differences in mean values of samples among the different locations.