Effect of Different Mashing Procedures on the Quality of Sorghum Beer

Olatunji, OO; Jibogun, Adefunke C.; Anibaba, Titi S.; Oliyide, Victoria O.; Ozumba, AU; Oniwinde, Adeniyi B.; Koleoso, O. A.

doi:10.1094/asbcj-51-0067

Cited by 8 publications

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“…The maximum (343.29 mg L −1 ) FAN values in the present study were obtained in variety 76 T1#23 at 144 h. The minimum value (185.67 mg L −1 ) was also recorded in the same variety at 48 h germination. Sorghum malt FAN values reported by other investigators were in the range of 90 and 358 mg L −1 , and FAN levels 130–150 mg L −1 were considered adequate to support yeast growth for higher fermentation output . The FAN levels found in all germination durations in the current study were higher than those considered optimal for higher fermentation output.…”

Section: Resultssupporting

confidence: 44%

“…This procedure helps to mobilize endogenous hydrolytic enzymes ( α ‐ and β ‐amylases in the grain) to modify the structure of the grain so that it will be readily solubilized during the brewing process to produce fermentable worts of desirable characteristic nutrients, flavours and colour, with a minimum loss of dry weight . Malt quality in sorghum is influenced by the malting processes, particularly steeping and germination , brewing conditions and variety . Steeping sorghum grain in very dilute formaldehyde (about 0.05%, v/v) and NaOH (about 0.2% v/v) is known to improve its malt quality, particularly in varieties with high levels of condensed tannin, by suppressing inhibitory effects on the malt enzymes .…”

Section: Introductionmentioning

confidence: 99%

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The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa, Ethiopia

Bekele¹,

Bultosa

Belete

2012

J. Inst. Brew.

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The effect of germination time (48, 96 and 144 h) on malt quality of six sorghum varieties was investigated to determine the potential of grain sorghum cultivars in the local brewery industry. Six sorghum varieties (Gambella 1107, Macia, Meko, Red-Swazi, Teshale and 76 T1#23) were evaluated in a randomized complete block design with three replications. The results showed that both germination time and variety had a significant effect (p ≤ 0.05) on sorghum malt quality. The hectolitre weight (kg hL À1 at 12.5% moisture), germination energy (%), crude protein (%) and flour starch amylose content (%) were: 75. 8-82.9, 96-99, 7.0 À 11.9 and 16.0 À 23.0, respectively. The sorghum malt diastatic power (DP, L), free amino nitrogen (FAN, mg L À1 ), hot water extract (HWE, %) and malting loss (%) were: 18.96 À 31. 39, 185.67 À 343.29, 41.85 À 85.08 and 8.68 À 27.56, respectively. Malting loss, HWE and FAN increased with germination time. The DP increased as the germination duration increased from 48 to 96 h, but the difference between 96 and 144 h was not significant. Considering the excessive malting loss and marginal increase in HWE beyond 96 h, this study suggests that the optimum malting duration would be around 96 h. Among the varieties tested, Teshale and Gambella 1107 produced the better malt quality. Copyright © 2012 The Institute of Brewing & Distilling Keywords: diastatic power; extract; fan; germination; sorghum malt IntroductionSorghum evolved in semi-arid tropical Africa where it is still used as a major food grain, and it remains one of the most important cereal crops grown in arid and semi-arid parts of the world. In Eastern Africa, more than 70% of the sorghum crop is cultivated in the dry and hot lowlands, where serious water deficits prevail (1). In Ethiopia, sorghum is grown in diverse agro-ecologies, but it is predominantly cultivated in the dry lowland areas that account for nearly 66% of the country (2). Sorghum is one of the major staple crops, serving as the major source of energy and protein for millions of people (3).In Ethiopia and elsewhere, barley is the preferred grain for malting in modern brewing industries. However, intensive cultivation of barley in tropical areas, including Ethiopia, is limited. Most of the cultivated areas in Ethiopia are characterized by a warm and dry climate and are not suitable for barley production. Pockets of areas in the highlands where barley is normally grown have frequently suffered from infestations by biotic agents that have limited the production of this crop (4). As a result, local brewery industries have increased the import of malt barley and at present 67% of the barley used by local breweries is imported (5). This trend has negative consequences, not only in that it competes for the meager national foreign currency earnings, but also in the inability to utilize locally available alternative sources. Sorghum is increasingly becoming popular for lager beer production (6,7). In Ethiopia, sorghum is the third most widely grown cereal after tef and maize, ...

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Section: Resultssupporting

confidence: 44%

Section: Introductionmentioning

confidence: 99%

The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa, Ethiopia

Bekele¹,

Bultosa

Belete

2012

J. Inst. Brew.

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“…Thus, in commercial lager brewing using sorghum malt, the malt is primarily an adjunct rather than the source of hydrolytic enzymes . This is despite much research on rising temperature and decoction‐type mashing regimes to obviate the problem of sorghum starch's high gelatinization temperature .…”

Section: Major Grain Chemical Components Of Sorghum Maize and Ricementioning

confidence: 99%

125^thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing

2013

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Mainstream lager beer brewing using the tropical cereals sorghum, maize and rice, either as malt or as raw grain plus commercial enzymes, is becoming widespread. This review examines the differences in composition between these tropical cereals and barley and their impact on brewing processes and beer quality. All of these cereals have a starch gelatinization temperature some 10 C higher than barley. The sorghum prolamin proteins are particularly resistant to proteolysis owing to disulphide cross-linking involving g-kafirin. Unlike barley, the major endosperm cell wall components in sorghum and maize are arabinoxylans, which persist during malting. The rice cell walls also seem to contain pectic substances. Notably, certain sorghum varieties, the tannin-type sorghums, contain considerable levels of condensed tannins (proanthocyanidins), which can substantially inhibit amylases, and probably also other brewing enzymes. Tropical cereal malts exhibit a similar complement of enzymic activities to barley malt, with the notable exception of b-amylase, which is much lower and essentially is absent in their raw grain. Concerning beer flavour, it is probable that condensed tannins, where present in sorghum, could contribute to bitterness and astringency. The compound 2-acetyl-1-pyrroline, responsible for the popcorn aroma of maize and also the major aroma compound in rice, presumably affects beer flavour. However, much more research is needed into tropical cereals and beer flavour. Other future directions should include improving hydrolysis of prolamins into free amino nitrogen, possibly using prolyl carboxypeptidases and investigating tropical cereal lines with useful novel traits such as high amylopectin, high protein digestibility and low phytate.

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“…Most work on sorghum brewing has focused on the use of malted sorghum 1,2,4,5,7,13,20,25,26,34 . However, it has been argued that using un-malted (raw) sorghum grain is a more logical and cost-effective approach to brewing with sorghum 23,33 because of the intrinsic problems associated with malting sorghum, and the need for additional exogenous enzymes when using sorghum malt 12 .…”

Section: Introductionmentioning

confidence: 99%

Proteolysis of Sorghum Endosperm Proteins when Mashing with Raw Grain Plus Exogenous Protease and Potassium Metabisulphite

Ng'andwe

Hall

Taylor

2008

Journal of the Institute of Brewing

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With the aim of improving free amino nitrogen (FAN) production when mashing with raw sorghum grain and exogenous enzymes, the effect of mashing with the addition of the reducing agent potassium metabisulphite (KMS) on the sorghum endosperm proteins was studied. When mashing was conducted at low temperature (40°C) over an extended period (7 h) with 0.1% KMS (sorghum basis) in addition to exogenous protease, FAN increased by approx. 6 fold to approx. 91 mg/100 g sorghum, as opposed to 5 fold to approx. 75 mg/100 g sorghum with the exogenous enzyme only. Confocal laser scanning microscopy revealed that the exogenous protease caused the endosperm protein matrix that surrounds the starch granules to break up on cooking. Transmission electron microscopy showed that the exogenous protease predominantly hydrolysed the glutelin matrix protein surrounding the kafirin protein bodies. In the presence of KMS there was also substantial breakdown of the protein bodies. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis indicated that KMS had the effect of reducing kafirin polymers and oligomers into monomers. It appears that the addition of KMS in a sorghum grain mashing system significantly improves the rate of sorghum protein hydrolysis because of the reduction of intermolecular disulphide bonds in the kafirin protein, which allows better access of the protease, resulting in improved FAN production.

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Effect of Different Mashing Procedures on the Quality of Sorghum Beer

Cited by 8 publications

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The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa, Ethiopia

The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa, Ethiopia

125^thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing

Proteolysis of Sorghum Endosperm Proteins when Mashing with Raw Grain Plus Exogenous Protease and Potassium Metabisulphite

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Effect of Different Mashing Procedures on the Quality of Sorghum Beer

Cited by 8 publications

References 0 publications

The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa, Ethiopia

The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa, Ethiopia

125thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing

Proteolysis of Sorghum Endosperm Proteins when Mashing with Raw Grain Plus Exogenous Protease and Potassium Metabisulphite

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Product

Resources

About

125^thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing