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)

Figure 2

Flow sheet and pictorial showing the traditional processing of the various types of “bili-bili” (a, c) and “cochette” (b, d) by producers in Maroua. Type of “bili-bili” used for this study. Malted flour of white sorghum can be used and mixed with “muru cochette.” Malted rice “cochette” (from Palar 1) or malted sorghum “cochette” (from Palar 2).

(a)

(b)

(c)

(d)