Assessment of malting and mash bio-acidification on the turnover of sorghum cyanogenic glucoside and protein hydrolysis improvement

Tokpohozin, Sedjro Emile; Fischer, S.; Becker, Thomas

doi:10.1016/j.lwt.2017.12.043

Cited by 7 publications

(4 citation statements)

References 34 publications

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“…It was suggested to use enzyme preparations to shorten these times in order to create beer under laboratory settings because the saccharification and filtration times were longer than they were for barley malt. The data obtained for sorghum malt are close to those obtained by Rubio-Flores et al for the color of the beer wort (4.62 unit, EBC) [35], for the duration of saccharification to those determined by Coulibaly et al (57.39 min) [30] and by Gumienna and Górna (60 min) [4], for moisture to those obtained by Yafetto et al (8.34%) [66], and for the content in the extract and the pH of the wort to those determined by Tokpohozin et al [67].…”

Section: Evaluation Of Sorghum and Sorghum Malt Qualitymentioning

confidence: 79%

Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality

et al. 2023

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One of the earliest biotechnological processes is brewing, which uses conventional raw materials like barley malt and, to a lesser extent, wheat malt. Today, adjuncts are used in the brewing of 85–90% of the world’s beer, with significant regional differences. The results of this study’s brewing were compared to those of beer made only from malted barley. Malted and unmalted sorghum were suggested for use in this study’s brewing. In order to improve the technical mashing operation and raise output yield, commercial enzymes were introduced. The following physicochemical analyses of the finished beer were carried out in accordance with regulatory requirements: original extract (% m/m), apparent extract (% m/m), alcohol content (% v/v, % m/m), density (g/cm3), turbidity (EBC), pH, color (EBC), bitterness value (IBU), oxygen content (mg/L), carbon dioxide content (g/L). A nine-point hedonic scale was used to conduct the sensory evaluation of the beer samples. Sorghum was easily included into the technological process to create a finished product that, in many ways, resembled traditional beer, making sorghum appropriate for typical beer drinkers. The laboratory brewing formula that produced the highest-quality results of all the tested variants included 60% sorghum malt and 40% unmalted sorghum: original extract 11.26% m/m, apparent extract 4.59% m/m, alcohol content 4.12% v/v, turbidity 0.74 EBC, CO2 content 5.10 g/L. The resulting sorghum beer typically has low alcohol content, a complex, aromatic, slightly sour flavor, a mild bitter or astringent sensation, and less stable foam.

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Section: Evaluation Of Sorghum and Sorghum Malt Qualitymentioning

confidence: 79%

Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality

et al. 2023

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“…According to the Food and Agriculture Organization, cassava is ranked third, after rice and corn, as the most important source of calories in the tropics [ 161 ]. Similarly, sorghum is also among the most important crops in Africa, Asia, and Latin America [ 19 ], as it is the fifth most-produced cereal grain [ 63 ]. Likewise, potatoes are used as a source of carbohydrates for hundreds of millions of people as well as a crop vital to the economies of South America, Africa, East Asia, and Central Asia [ 162 ].…”

Section: Discussionmentioning

confidence: 99%

“…Preheating the mash to 40°C before decantation dramatically reduces the wort's dhurrin concentration and boosts the proteolytic activity. The mash bioacidification with L. paracasei (ND-34) decreases dhurrin to 2.34-0.08 mg/L in white wort after fully removing it from brown wort [ 63 ].…”

Section: Naturally Occurring Plant Food Toxicantsmentioning

confidence: 99%

Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification

Urugo¹,

Tringo

2023

International Journal of Food Science

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Some plant foods evolve defense mechanisms to protect themselves from predators by producing inherent chemicals as secondary metabolites such as cyanogenic glycosides, glycoalkaloids, glucosinolates, pyrrolizidine alkaloids, and lectins. These metabolites are beneficial for the plant itself but toxic to other organisms, including human beings. Some of these toxic chemicals are believed to have therapeutic benefits and are therefore used to protect against chronic health complications such as cancer. Inversely, short- and long-term exposure to significant amounts of these phytotoxins may end up with chronic irreversible negative health problems in important organ systems, and in severe cases, they can be carcinogenic and fatal. A systematic literature search of relevant published articles indexed in Google Scholar®, PubMed®, Scopus®, Springer Link®, Web of Science®, MDPI®, and ScienceDirect databases was used to obtain the necessary information. Various traditional and emerging food-processing techniques have been found to considerably reduce most of the toxicants in the food to their safest level. Despite their ability to preserve the nutritional value of processed foods, emerging food processing methods have limited application and accessibility in middle- and low-income countries. As a consequence, much more work is recommended on the implementation of emerging technologies, with additional scientific work on food processing methods that are effective against these naturally occurring plant food toxicants, particularly pyrrolizidine alkaloids.

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“…The generation of aroma compounds in food is dependent on carbohydrate degradation, lipid oxidation, proteolysis, and a series of other reactions that occur during food processing. Carbohydrates, proteins, and bioactive compounds, which act as substrates in the Maillard reaction, are abundant in cereals and cereal-derived substrates (Mezgebe, Abegaz, & Taylor, 2018;Tokpohozin, Fischer, & Becker, 2018). Because of this, the formation of aroma in cereal products is mainly a result of the Maillard reaction, which involves nonenzymatic chemical reactions between carboxides (reducing sugars) and amine-group-containing compounds such as amino acids, proteins, amines, and peptides (Asikin et al, 2014;Shahidi, Samaranayaka, & Pegg, 2014;Vanin, Lucas, & Trystram, 2009).…”

Section: Introductionmentioning

confidence: 99%

Comparative flavor analysis of eight varieties of Xinjiang flatbreads from the Xinjiang Region of China

et al. 2019

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Background and objectives: The volatile and nonvolatile compounds of eight types of Xinjiang baked flatbreads were measured to identify their characteristic components, with key odorants determined using the relative odor activity values (ROAVs). Findings: Electronic nose results indicated that Walnut Nang aroma differed significantly from that of other Xinjiang flatbreads. GC-MS results demonstrated that the principal volatile compounds in flatbreads were mostly aldehydes, alcohols, and ketones, with volatile profiles of flatbreads varying greatly. Among the flavor components tested, aldehydes with ROAVs higher than 1 contributed most significantly to overall aroma. In Rose Nang, aldehydes and alcohols were key odorants, with (E,E)-2,4-decadienal playing a major role in most flatbreads. All tested flatbreads were distinguishable using the electric tongue and discriminant factor analysis. Sugar analysis revealed lower maltose but higher glucose, sucrose, and fructose levels in Rose Nang compared to other samples. Finally, umami taste amino acids were dominant in all tested Xinjiang flatbreads. Conclusions: Our comparative analysis of the flavor substances of different kinds of Xinjiang baked flatbreads lays a foundation for research on flavor formation. Significance and novelty: The analysis could provide a useful basis in the development of processing methods for Xinjiang flatbreads.

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Assessment of malting and mash bio-acidification on the turnover of sorghum cyanogenic glucoside and protein hydrolysis improvement

Cited by 7 publications

References 34 publications

Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality

Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality

Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification

Comparative flavor analysis of eight varieties of Xinjiang flatbreads from the Xinjiang Region of China

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