Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin

Ballogou, Vénérande Y.; Dossou, Joseph; Souza, Comlan A. de

doi:10.4236/fns.2011.22022

Cited by 7 publications

(6 citation statements)

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“…subtilis S499 can greatly reduce the post‐kilning level of fungal contamination. All of the biocontrol treatments tested (with and without aeration, with and without cells or conditioned broth, combined or not with NaOH treatment) reduced the total fungal count from an initial 4.85 log cfu g −1 to below the limit of 3 log cfu g −1 recommended by the Association Française de Normalisation . The results of Lefyedi and Taylor offer a comparison: these authors reduced the total fungal count in malt from an initial 2.6 × 10 3 to 1.3 × 10 2 cfu g −1 with a half‐and‐half mixture of Lactobacillus plantarum and S .…”

Section: Discussionmentioning

confidence: 96%

Optimizing red sorghum malt quality whenBacillus subtilisis used during steeping to control mould growth

2012

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Previous work has shown that Bacillus subtilis-S499-based biocontrol treatments applied without aeration at the steeping stage of red sorghum malting offer good mould reduction, but yield malts with low levels of key hydrolytic enzymes. Thus we attempted to raise these levels by aerating the steeping liquor, varying the steeping time (from 8 to 40 h) and temperature (from 25 to 35 C), and combining a biocontrol treatment with prior steeping in 0.2% NaOH. Aeration proved particularly important whenever B. subtilis cells were present in the steep liquor. The optimal temperatures for a-and b-amylase were 30 and 25 C, respectively. By increasing the steeping time, it was possible to improve the a-amylase activity, but the b-amylase activity peaked sharply between 16 and 20 h, depending on the steeping medium. A good compromise was steeping in a biocontrol medium for 14-16 h at 30 C. Combination steeping treatments (0.2% NaOH for 8 h followed by biocontrol for 8 h) yielded malts of a quality approaching that afforded by dilute alkaline treatment. Copyright © 2012 The Institute of Brewing & Distilling Supporting information can be found in the online version of this article.Keywords: red sorghum; biocontrol; mould reduction; malt quality; amylases; Bacillus subtilis IntroductionIn brewing, mould contamination of the grains used to produce malt can lead to the introduction of mycotoxins into the brewing process. Mycotoxins constitute a health hazard for consumers (1-3). They can also affect the brewing yield (4), the physiological state of the yeast (4) and beer quality (5). Moulds and their mycotoxins are thus an expensive problem for the malting and brewing industries (6). This concern exists in the case of barley malting [see Dodd (6), for instance], but it is particularly acute in the case of sorghum malting. One reason is that sorghum grains have no protective husks and are therefore more vulnerable than barley to mould contamination owing to grain damage. A second reason is that, in many parts of Africa and Asia, traditional outdoor floor malting under uncontrolled conditions is the rule. Thirdly, whether traditional or industrial, the steeping and germination steps of sorghum malting require both high humidity and a relatively high temperature [ideally, about 30 C (7) vs 12-18 C for barley], and are thus highly favourable to microbial development.As an alternative to the use of toxic chemicals such as formaldehyde, steeping in a dilute alkaline solution (0.1-0.5% NaOH or CaOH 2 ) has been found to reduce the level of mould contamination without adversely affecting the sorghum grain (8,9). In addition, it can improve the quality of the malt, notably by inactivating polyphenols/ condensed tannins and increasing both the diastatic power (DP) and the free amino nitrogen (FAN) (7,(10)(11)(12). Biocontrol strategies are also envisaged, that is, the use of harmless microbes to control the fungi that produce mycotoxins and gushing-promoting agents (13-15). Lefyedi and Taylor (13) have tested the effect of steeping in th...

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Section: Discussionmentioning

confidence: 96%

Optimizing red sorghum malt quality whenBacillus subtilisis used during steeping to control mould growth

2012

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“…This difference would be due to the loss of some enzymes responsible for the transformation of starch into fermentable sugar during drying. According to [15], the physicochemical and sanitary qualities of the malts could be improved by controlled drying in the shell at a temperature between 45-50°C for 12 hours. It is then preferable to do a controlled drying.…”

Section: Industrial Beer Improved Traditional Beer Kablè-missine Improved Tchakpalomentioning

confidence: 99%

“…The effect of antioxidant plants inhibits the activity of these microorganisms. Furthermore, studies on traditional sorghum beers in West Africa show that these beverages constitute a complex biotope composed of several genera and species of yeasts 12,15 . Of which yeasts are the dominant flora 16 .…”

Section: Evaluation Of the Alcohol Content According To The Beer Preparation Processmentioning

confidence: 99%

Improvement of the Quality of the Local Beer «Tchukoutou» by Addition of Two Antioxidant Plants: Ocimum Gratissimum and Vernonia Amygdalina.

Bakpo¹,

Agbodan²,

Awaga³

et al. 2021

Orient. J. Chem

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Tchoukoutou are the most widely consumed alcoholic beverages in Africa. However, several constraints undermine this sector of activity. The overall objective of this study is to improve the quality and stability of “Tchoukoutou” by adding leaves of Ocimum gratissimum and Vernonia amygdalina. Two methods of evaluating the alcoholic degree: densimetry and refractometry were used to find the physic and chemical characteristics. From the results obtained, it appears that the red sorghum (Kadag) gives the best organoleptic quality of beers. The addition of the leaves of O. gratissimum and V. amygdalina followed by anaerobic fermentation allowed the preservation and stability of « Tchoukoutou » for at least 10 days at room temperature with a bitterness similar to hops; an alcohol content of 8.87% vol, a pH of 4.37 and a Brix degree of 14° Brix. In conclusion, the anaerobic fermentation of the must and the addition of the leaves of O. gratissimum and V. amygdalina contribute to the improvement of the conservation quality and stability of the Chukutu.

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“…The calculated average mass moisture basis (MH) was then brought back to the dry basis (DM). Calculation: W= Germination activity was determinedas described by Ballogou et al, (2011). 50 seeds of samples in open Petri dishes lined with Whatman no.…”

Section: Physico-chemical Characterization Of Sorghum Grain and Maltmentioning

confidence: 99%

Physico-chemical profile of malt produced from two sorghum varieties used for local beer (Tchakpalo) production in Benin

2014

Int. J. Biosci.

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The present work aimed to deepen knowledge on the properties of sorghum malt used for tchakpalo production in Benin. It focused on the physico-chemical characterization of white and red varieties of sorghum malt samples, compared to an imported Nigeria's variety named Farafara, selected for its brewing properties. The malts were produced and the physico-chemical parameters of malted and unmalted grains were performed. The efficiency of crushing using maize or hammer mill was also investigated and compared. Results obtained indicated that the dry matter of white and red sorghum varieties samples were respectively 89.44±0.21% and 90.15±0.20%. The thousand kernel weights were respectively 34.66±0.33g and 31.79±0.35gand the germination rates were 97.66±1.2% and 75.33±1.5%. The protein content of Benin's white and red varieties and imported variety ranged from 9.75±0.7 % to 12.21±0.1 % whereas ash content were ranged from 1.25± 0.02 to 1.4±0.04%.The phenolic compounds content of Benin and imported variety were 0.49±0.01, 1.77± 0.02 and 0.76g± 0.02/100gDM respectively while oxalate content of samples varied from 0.33± 0.01 to 1.39±0.06g/100g DM respectively. The crushing tests showed that the maize mill was not suitable for sorghum malt crushing. Based on the present study, sorghum varieties from Benin could present physico-chemical characteristics that predispose them for malting. However we recommend to producers constituting cooperative to acquire specialized mills which could enable them to get groat for good extraction during brewing.

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Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin

Cited by 7 publications

References 11 publications

Optimizing red sorghum malt quality whenBacillus subtilisis used during steeping to control mould growth

Optimizing red sorghum malt quality whenBacillus subtilisis used during steeping to control mould growth

Improvement of the Quality of the Local Beer «Tchukoutou» by Addition of Two Antioxidant Plants: Ocimum Gratissimum and Vernonia Amygdalina.

Physico-chemical profile of malt produced from two sorghum varieties used for local beer (Tchakpalo) production in Benin

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