Study of characteristic parameters of traditional process in the production of “Boganda”, a brandy of Congo

Diakabana, P.; Nyanga-Koumou, CA; Kobawila, Simon Charles; Louembé, D.; Derdelinckx, Guy

doi:10.4314/ijbcs.v2i3.39754

Cited by 4 publications

(10 citation statements)

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“…The sacharification was appreciated by the iodine test dilute (0.05N) performed on the mash during the enzymatic amylolyse and extraction of wort (Ugboaja et al, 1991;E.B.C., 1975;Diakabana et al, 2008).…”

Section: Sacharificationmentioning

confidence: 99%

Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

Diakabana¹,

Mvoula-Tsiéri²,

Dhellot³

et al. 2013

AJFST

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The study consists in the production of a traditional beer from maize in the Congo. The traditional method of brewing corn malt has three main stages: malting corn, brewing corn malt and fermentation. During the brewing corn malt, endogenous amylase activity is destroyed during the stiffening of the starch to about 80°C. A pre-cooking of the mash is necessitated to promote amylolyse at 50°C with an exogenous enzyme. The use of a preparation of αamylase can liquefy the mash and produce a sweet wort (average density = 12.5° Balling) rich in dextrin corresponding to an apparent extract of 4° Balling in beer. The rising profile of the pH of the corn malt mash, from mashing to extract the wort does not affect the pH of the beer produced. This beer, slightly alcoholic (3.6% ethanol), is characterized by a nomal acid pH (pH = 4.15 on average) and a brown color (25 EBC units). Its slight bitterness (21 EBU) and the fine aroma of a beer closer barley produced industrially in the Congo.

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Section: Sacharificationmentioning

confidence: 99%

Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

Diakabana¹,

Mvoula-Tsiéri²,

Dhellot³

et al. 2013

AJFST

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show abstract

“…However this stage unrolling in the conditions becoming anaerobic (Diakabana et al, 2008) progressively, is more long than in the case of the malting process of barley.…”

Section: Cell Density Of the Flora Of Yeast Developed In The Heart Ofmentioning

confidence: 99%

Behavior of Grains in the Course of the Smothering Phase of the Traditional Process of Malting of Corn (Zea mays sp.) in the Production of Lotoko, a Brandy of the Basin of Congo

Diakabana¹,

Dzondo²,

Moussounga³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…A diluted iodine test was performed on the fractions aliquot of the wort of cassava to appreciate the level of fermentation process by using the EBC method adapted by Diakabana et al, (2008).…”

Section: Evaluation Of Saccharificationmentioning

confidence: 99%

Correlation between Initial Content of Starch of the Mash of Cassava (Manihot esculenta L) in Fermentation and Temperature of Distillation of Alcoholic Fermented Wort in the Course of the Production of Bioethanol in Congo

Philippe¹,

Kobawila²,

Louembé³

2016

Int.J.Curr.Microbiol.App.Sci

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Study of characteristic parameters of traditional process in the production of “Boganda”, a brandy of Congo

Cited by 4 publications

References 0 publications

Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

Behavior of Grains in the Course of the Smothering Phase of the Traditional Process of Malting of Corn (Zea mays sp.) in the Production of Lotoko, a Brandy of the Basin of Congo

Correlation between Initial Content of Starch of the Mash of Cassava (Manihot esculenta L) in Fermentation and Temperature of Distillation of Alcoholic Fermented Wort in the Course of the Production of Bioethanol in Congo

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