research work was on maize (Zea may) abject in sorghum vulgare) beer brewing
the sorghum was malted and milled. Malting was achieved by sleeping the grains
in water at 280c for 48 germination of the grain was allowed for 72
hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct
was in corporate into the malted milted sorghum during mashing was done by the
use of work. The work was then boiled
with hope to sterilized concentrate as to extract solvable material for the
hope. Fermentation was also carried out using a locally made fermented.
Sacharonmycess cervisiae as the chosen yeast was inoculated into the work and
allowed to ferment for 7-12 days at 20 respectively for primary and secondary
fermentation. The product was later packaged in a sterilized bottle and covered
the use of maize as an adjunct in sorghum beer brewing is to improve the sugar
level of the work consequently the diastolic power.
Procedure for the experiment
determination of acid content
determination of alcoholic content
Beer is an alcoholic beverage obtained from fermented
cereals such as barky, sorghum and maize grains. Barkey is a well know
cereals for beer production due to some great advantage it has over other
cereals but because of economic reasons other cereals like sorghum as many also
in use for production.
The effect of major adjust in
sorghum grain in beer production during which many is used a adduct to
increase the carbohydrate content this carbohydrate is hydrolyzed to usable
simple sugar during mashing which is later formatted by yeast (saacharonyces
cerevisian) to production beer these are various type of alcoholic beverage some of which
are as follows ales British beer and ates
are described in many different ways in trade by this public some of the also
are of wild bitter hight pale and
stout. This is heavier type of beer in which well
orated bardy or Walt or caramelized sugar is used Oatmed type stout is another
special type main by the addition of a proportion of ostmed.
Lager beer: The main difference between also stomata companies with layer is the
formation process. In that for ales and stout compared with lager is the
fermentation processed. In that for ales and stout the yeast used is sarcharomyces
cereisice and to formations is involved while sacharomyes carlsbergensis is
used in lager and bottom fermentation is
involved and lager beers more highly
hopped than also and stout. Further the marshy force of ales and stout is carried out by an infusion process where
as for larger a decoction process is used iv porter beer this is a weaker form
of the stout now mainly brewed in treland it is saw to have derived it name
from the fount that it was a popular drink of porter but in England the
ordinary mild also have large superseded it . in beer production four
technological processes we involved. They are as follow: malting mashing
boiling wort and formation. Malting is the controlled germination process
concerned with the modification of the grains that is the liberation of starch
granle from the of endosperm cell and subsequent biosynthesis
and digression of starch and protein by enzyme which wh9ich become activate during germination
Aisen (1980) Malting loses of nutrient are encountered during steeping and
respiration of the grains. In modern malting practices malting loses are highly
controlled due to the use of better quality
more inform and more easily modified quality sorghum grains. Mac fadden
and Clayton (1989) reported the best result in work have been achieved with
short grain Kara and farafora varieties of white sorghum . Malting losses of 20-30% have been recorded
after 5 day of germination.
elevate the nutrient status of the malted sorghum cereal adjuncts are used
during mashing the net action of the amylase during malting is to digest the
small starch Grammies preferentially. But the main activity of the analyses
take place during mashing.
Mashing can be defined as the conversion of barley malt or
other sources of malt or cereal adjunct by complement of enzyme ranging from
proteolytic to amylolytic enzyme into fermentable extract suitable for yeast
growth and ultimately for beer production. Manner (1982) Cereal adjuncts may
often a cheg and high yielding source of extract relative to malt. Briggs
(1971) found out that extract yields
could be obtained from small scale mashes (50g totalk grist) with grist
comprising 70% malt and 30% extrude barley wheat or maized under temperature
counting extruded cereal adjunct frequently show poor work filtration and high value of work
viscosity supplement of industrial enzymes to mashes coutainbing extruded
cereal adjunct may improve work filtration and lower work viscosity.
is a product of filtration after mashing. The residence of the filtration is
called spent grains. Work is therefore subjected to boiling to achieve several
objectives. Fermentation is an important step in beer production and it’s major
concern is the production of ethanol and carbondioxide form this conversion of
fermentable sugars of saccharamyces cerevision and S. calsbergensis.
types of fermentation are employed, top and bottom fermentation. The
characteristic behavior of the top and bottom fermenting yeast determines the
type of fermentation that can be employed. Bottom fermenting yeast may be
fermented in closed fermenters but open
vats are necessary for the top fermenting yeast. The character of the beer
depends on the method and materials, used for preparing the work.
malt is very important in alcoholic beverage production because it is source of
sugar amino acid fatty acid vitamin and minerals.
adjmict in sorghum beer brewing increase the carbohydrate constant in work.
Maize adduct in
objective of this research is to produce sorghum beer using maize as an adjunct
use maize as an adjunct to increase the carbohydrate content of the word.
is been sold costly in Nigeria because barely cereal used in the production of beer is not grown
in Nigeria. Locally grown cereal e.g sorghum, maize etc could be used for the
production of beer in absence of barely
cereal maize adjunct in sorghm beer production help to beef up the sugar
content of the work. This help in the production of beer that will compare to
those produced with imported materials.
Lack of suitable fermented:
fermentation temperature was not expected to vary from time to time but no
suitable fermentor to stabilizer the temperature during the production.
Lack of suitable hops for
the beer production.
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