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

Abstract

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).

Indigenous Sudanese sorghum‐based food: Secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage Hulu‐mur from two sorghum landraces

“…The traditional nonalcoholic beverage “ Hulu‐mur ” is commonly prepared from the Sudanese sorghum variety, Feterita, which provides the final product with its distinguished red color (Agab, 1985 ). Despite several previous investigations evaluating the nutritional value of the Hulu‐mur , however, most of these studies aimed to measure the chemical composition, minerals, sugars, and vitamins (Baidab et al, 2016 ; Ibnouf, 2012 ; Mahgoub et al, 1999 ; Mariod et al, 2016 ; Taylor & Duodu, 2019 ). So far, evaluation of the changes in the phytochemical compounds and the antioxidant activity during the processing of this Sudanese traditional nonalcoholic beverage, particularly from other sorghum genotypes rather than Feterita, has not been investigated yet.…”

“…The first step is the preparation of malted sorghum grains, which are locally named “Zurriea.” The grains are sprinkled with water from time to time for almost 4–5 days until the germination is completed (Dirar, 1993 ). This is the last phase of malting, which is locally given the name “Urrais” and is of fundamental importance in the fermentation process (Baidab et al, 2016 ). Secondly, the flour from the ungerminated grain is cooked instantly into a thick porridge similar to Aceda or slightly thinner medida.…”