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 ± 1.7^a,b	4.7 ± 1.1^a	6.9 ± 1.5^b	7.0 ± 1.8^b	0.014
Alcoholic taste	6.1 ± 1.9^a	5.4 ± 1.2^a	6.5 ± 1.9^a	6.0 ± 1.7^a	0.578
Texture/viscosity	6.4 ± 0.9^a,b	4.6 ± 0.7^a	7.3 ± 1.9^b	6.1 ± 1.5^a,b	0.011
Flavor/odor	7.4 ± 1.7^a	6.1 ± 1.6^a	6.3 ± 1.7^a	5.8 ± 2.0^a	0.238
Color	7.5 ± 2.2^a	6.7 ± 1.2^a	6.8 ± 1.8^a	6.5 ± 2.3^a	0.690
Overall acceptability	6.6 ± 1.2^a,b	5.6 ± 1.1^a	7.5 ± 1.1^b	6.3 ± 1.3^a,b	0.014
	Sampling sites (cochette)
	Palar 1 (n = 12)	Palar 2 (n = 12)	Pitoare (n = 16)	values^∗
Bitterness	5.2 ± 2.2^a	4.5 ± 2.2^a	6.3 ± 2.6^a	0.258
Alcoholic taste	6.3 ± 2.3^a	5.5 ± 1.9^a	5.6 ± 1.6^a	0.629
Texture/viscosity	6.0 ± 1.2^a	5.6 ± 1.5^a	6.4 ± 1.7^a	0.511
Flavor/odor	6.9 ± 1.4^a	6.7 ± 2.6^a	7.0 ± 1.5^a	0.740
Color	7.1 ± 1.2^a	7.2 ± 1.7^a	6.3 ± 2.3^a	0.493
Overall acceptability	6.7 ± 1.3^a	6.8 ± 0.6^a	6.9 ± 1.5^a	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.