A reassessment of sorghum for lager-beer brewing

Agu, R. C.; Palmer, G. H.

doi:10.1016/s0960-8524(98)00047-9

Cited by 81 publications

(86 citation statements)

References 42 publications

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“…Although the Madjeru cultivar had the highest TS, it contained the lowest levels of fermentable sugars. As previously reported for barley and sorghum malts 4 , maltose (~57%) was for each cultivar the most important of the fermentable sugars, followed by glucose or maltotriose (~20%), fructose (~2%) and finally sucrose (~0.5%), which in some cases, such as the Madjeru cultivar, was not detected. The results in Table IV also indicate that Madjeru produced half as much maltose as the other two cultivars, irrespective of malting for BiliBili fermentation in Yagoua (Fig.…”

Section: )79087 %2( (-7'977-32supporting

confidence: 76%

“…The efficiency of local malting techniques has never been assessed. Since the production process of beer is linked to the quality of the raw material used [4][5][6][16][17][18][19] , initial studies were carried out to compare the malting and brewing qualities of sorghum grains harvested in Cameroon with sorghum malts produced by traditional malting methods in Cameroon. The purpose of this study was to compare the brewing potential of malts produced by modern malting methods, at the International Centre for Brewing and Distilling (ICBD) Heriot Watt, with those of malts produced locally in Cameroon, so that defects in local production techniques could be identified and eliminated.…”

Section: -2863(9'8-32mentioning

confidence: 99%

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Properties of Three Sorghum Cultivars Used for the Production of Bili-Bili Beverage in Northern Cameroon

Nso

Ajebesome

Mbofung

et al. 2003

Journal of the Institute of Brewing

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The malting characteristics of sorghum malts produced locally in Cameroon for Bili-Bili brewing were compared with those of malts produced in a laboratory. The analytical values of both malts were similar but the brewing potential of the laboratory malts were marginally better than those of the locally produced malts. Of the three cultivars examined, Madjeru had the lowest levels of ␤-amylase, maltose levels and fermentability. The worts of the Madjeru filtered the slowest of the three malts. During malting ␤-glucanase developed rapidly and development was temperature-dependent.

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Section: )79087 %2( (-7'977-32supporting

confidence: 76%

Section: -2863(9'8-32mentioning

confidence: 99%

Properties of Three Sorghum Cultivars Used for the Production of Bili-Bili Beverage in Northern Cameroon

Nso

Ajebesome

Mbofung

et al. 2003

Journal of the Institute of Brewing

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“…The extensive pioneer studies on sorghum 31,32 and many other follow-up research studies 1,[4][5][6][7][8][9][10][11][12][13][14][18][19][20][21][22][23]26,34,36,38,39,41,44,45,46 have resulted in the successful use of sorghum and malt in brewing continental beers in Nigeria, Mexico, Cuba, Israel, America, South Africa and some other countries of the world. When brewing with sorghum malt, the problems usually highlighted are inadequate enzyme levels, especially those hydrolysing starch and those degrading endosperm cell walls [14][15][16]19,20,24,25,35 .…”

Section: Introductionmentioning

confidence: 99%

“…In most of the studies different laboratories produce their malts using different steeping, germination and temperature conditions. Research studies on sorghum suggest that as a tropical cereal, the optimum temperature required to produce good quality sorghum malt is 30°C 4,10,17,28,29,31,33,37,40,41 , especially under well-controlled laboratory malting conditions. There is limited information on the quality of sor-ghum malt produced commercially at the high temperature of 30°C.…”

Section: Introductionmentioning

confidence: 99%

Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory

Ijasan

Goodfellow

Bryce

et al. 2011

Journal of the Institute of Brewing

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A sorghum variety was supplied as commercial malt and as an unmalted cereal by a maltster. The commercial sample had been malted in a tropical country. Sub-samples of the unmalted cereal were malted in the laboratory under controlled germination temperatures of 28°C and 30°C. Laboratory and commercially malted sorghum were studied for their brewing qualities. The α-amylase development in sorghum malt was enhanced when germination was carried out at the higher temperature of 30°C rather than at 28°C. Hot water extract (HWE) was more variable. With infusion mashing, results showed a significant difference for germination time (3-6 days), but no significant difference relating to germination temperature. With the decantation mashing method the reverse was observed. The low numerical values of HWE obtained from sorghum malt in the infusion mashing process confirmed that this process is not suitable to produce optimal extract development from malted sorghum. The 28°C germinated sorghum released more FAN products into the worts than the 30°C malt, using both the infusion and decantation methods. With regard to the parameters tested, commercially malted sorghum gave lower analytical values than laboratory malted sorghum. It was also observed that variations in malting temperatures and mashing processes can cause unexpected variations in the analyses of sorghum malt. These findings suggest that careful process control is required during the malting and mashing of sorghum.

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“…The pH values of malt extract were insignificantly different (P ≥ 0.05) during raising kilning temperature from 100 to 200°C and kilning time from 10 to 60 minutes( Table 2). The pH of Feterita extract kilned at 100, 150 and 200°C for 10 to 60 minutes was ranged from 5.23 to 5.92, which was within the recommended pH range (5.3-6.0) of sorghum malt extracts (Agu & Palmer, 1998). This result is similar to those of Ulaiwan (2008) who found that no significant difference was observed in the pH of malt extract of grains kilned at different temperatures (low, medium and high) and different times.…”

Section: Discussionmentioning

confidence: 52%

Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt

Baidab¹,

Hamad²,

Ahmed

et al. 2016

IJFS

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In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3-5 days) of the Feterita grains showed significant (P ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (P ≤ 0.05) with increased the malting time (days), while there was a significant (P ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (P ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).

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A reassessment of sorghum for lager-beer brewing

Cited by 81 publications

References 42 publications

Properties of Three Sorghum Cultivars Used for the Production of Bili-Bili Beverage in Northern Cameroon

Properties of Three Sorghum Cultivars Used for the Production of Bili-Bili Beverage in Northern Cameroon

Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory

Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt

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