References of "Lyumugabe, F"
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See detailVolatile compounds of the traditional sorghum beers “ikigage” brewed with Vernonia amygdalina “umubirizi”
Lyumugabe, F.; Bajyana Songa, E.; Wathelet, Jean-Paul ULg et al

in Cerevisia : Belgian Journal of Brewing and Biotechnology (2013), 37

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See detailCharacteristics of African traditional beers brewed with sorghum malt: a review
Lyumugabe, F.; Gros, J.; Nzungize, J. et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2012), 16(4), 509-530

Traditional sorghum beers are produced in several countries of Africa, but variations in the manufacturing process may occur depending on the geographic localization. These beers are very rich in calories ... [more ▼]

Traditional sorghum beers are produced in several countries of Africa, but variations in the manufacturing process may occur depending on the geographic localization. These beers are very rich in calories, B-group vitamins including thiamine, folic acid, riboflavin and nicotinic acid, and essential amino acids such as lysine. However, the traditional sorghum beer is less attractive than Western beers because of its poorer hygienic quality, organoleptic variations and shorter shelf life. Research into the microbiological and biochemical characteristics of traditional sorghum beers as well as their technologies have been performed and documented in several African countries. This review aims to summarize the production processes and compositional characteristics of African traditional sorghum beers (ikigage, merissa, doro, dolo, pito, amgba and tchoukoutou). It also highlights the major differences between these traditional beers and barley malt beer, consumed worldwide, and suggests adaptations that could be made to improve the production process of traditional sorghum beer. [less ▲]

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See detailPythium root rot of common bean : biology and control methods. A review
Nzungize, J.R.; Lyumugabe, F.; Busogoro, J.-P. et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2012), 16(3), 405-413

Pythium root rot constitutes a highly damaging constraint on the common bean, Phaseolus vulgaris L., grown in several areas of Eastern and Central Africa. Here, this food legume is cultivated intensively ... [more ▼]

Pythium root rot constitutes a highly damaging constraint on the common bean, Phaseolus vulgaris L., grown in several areas of Eastern and Central Africa. Here, this food legume is cultivated intensively under poor conditions of crop rotation due to the exiguity of the land in the region. Yield losses of up to 70 % in traditional local bean cultivars have been reported in Kenya and Rwanda. In this study, a detailed analysis of the biology and diversity of the Pythium genus was carried out in order to understand the mechanisms leading to the development of the disease. Various control methods for reducing the damage provoked by this disease were analyzed. [less ▲]

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See detailMicrobiological and physico-chemical characteristic of Rwandese traditional beer «Ikigage»
Lyumugabe, F.; Kamaliza, C.; Bajyana, E. et al

in African Journal of Biotechnology (2010), 9(27), 4241-4246

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