Physicochemical composition of some new craft beers consumed in Maroua town from Far North region of Cameroon

M. Diguir, A. Laya, H. Wangso, J. P. Bayang, B. Koubala
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引用次数: 1

Abstract

Abstract. Diguir M, Laya A, Wangso H, Bayang JP, Koubala BB. 2021. Physicochemical composition of some new craft beers consumed in Maroua town from Far North region of Cameroon. Biofarmasi J Nat Prod Biochem 19: 70-80. The work aimed to investigate the physicochemical composition of various craft beers (CB) and their distillates produced in Maroua town. The beers named “Bil-Bil”,“Cochette” and “Furdu" were collected both morning and evening time. Dry matter, pH, titratable acid, total dissolved solids, proteins, sugars, carbohydrates, amino acids and alcohol content were evaluated. The results showed that local beers had a pH ranged from 4.06 to 4.22, 4.15 to 3.84 and 3.53 to 3.37 for "Furdu", "Cochette" and “Bil-bil”, respectively. The alcohol varied between 5.40 and 6.92%, 1.08 and 5.10%, 1.73 and 2.88 for “Furdu”, “Cochette" and "Bil-bil", respectively. The sugars ranged from 11.85 to 19.05 mg/mL for “Furdu”, from 2.20 to 9.46 mg/mL for “Cochette” and from 9.92 to 19.78 mg/mL for "Bil-bil". For amino acids, the values varied from 3.40 to 7.37 mg /mL for “Furdu”, 3.98 to 6.01 mg / mL for “Cochette” and 2.95 to 3.24 mg/mL for “Bil-Bil”. Regarding protein, the values ranged from 0.80 to 0.85 mg/mL for these three CB. The distillates of CB collected evening showed high alcohol in fraction 1. Thus, these CB analysed can be promoted for alternative beer in Maroua town. Furthermore, the unsold CB can be distilled into ethanol.
喀麦隆远北地区Maroua镇消费的一些新型精酿啤酒的理化成分
摘要Diguir M, Laya A, Wangso H, Bayang JP, Koubala BB。2021. 喀麦隆远北地区Maroua镇消费的一些新型精酿啤酒的理化成分。[J] .中国生物医学工程学报(英文版),19(3):771 - 778。这项工作旨在调查在Maroua镇生产的各种精酿啤酒(CB)及其馏出物的理化成分。这些啤酒分别被命名为“比尔-比尔”、“科切特”和“弗杜”,是在早上和晚上收集的。测定干物质、pH、可滴定酸、总溶解固形物、蛋白质、糖、碳水化合物、氨基酸和酒精含量。结果表明,“Furdu”、“Cochette”和“bill -bil”啤酒的pH值分别为4.06 ~ 4.22、4.15 ~ 3.84和3.53 ~ 3.37。“Furdu”、“Cochette”和“bill -bil”的酒精含量分别为5.40 ~ 6.92%、1.08 ~ 5.10%、1.73 ~ 2.88。“Furdu”的糖含量为11.85 ~ 19.05 mg/mL,“Cochette”的糖含量为2.20 ~ 9.46 mg/mL,“bill -bil”的糖含量为9.92 ~ 19.78 mg/mL。对于氨基酸,“Furdu”的值为3.40 ~ 7.37 mg/mL,“Cochette”的值为3.98 ~ 6.01 mg/mL,“bill - bil”的值为2.95 ~ 3.24 mg/mL。对于蛋白质,这三种CB的值在0.80 ~ 0.85 mg/mL之间。晚上收集的CB馏出物在馏分1中酒精含量较高。因此,这些CB分析可以促进Maroua镇的替代啤酒。此外,未售出的炭黑可以蒸馏成乙醇。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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