Extract Development of sorghum Grains during Malting and Utilization of Bitter Leaf Extract for Beer Production Using Saccharomyces cerevisiae
F. S. Ire, P. E. Dike, L. C. Nwalewachi
Microbiology Research Journal International · pp. 12–19 · Published 21 Dec 2022
10.9734/mrji/2022/v32i101347Abstract
Aims: The aim of this study was to evaluate extract development of sorghum grains during malting and utilization of bitter leaf for production of beer using S. cerevisiae. Study Design: Randomized experimental design was used to achieve the aim of the study. Place and Duration of Study: Study was conducted at the Food and Industrial Microbiology Laboratory, Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Rivers State between June 2021 and September 2021. Methodology: The grains were bought at a local market, steeped for 24h, germinated for 5days at 30°C and kilned at 45°C for 24h. Alpha and beta amylases were extracted from the malted sorghum and their activities were determined by measuring the maltose produced. Mashing was done using infusion method, bitter leaf extract was used in place of hops, and 500ml of the wort was pitched with 50ml inoculum of Saccharomyces cerevisiae isolated from fresh palm wine. Fermentation lasted for 14 days. Results: The results indicated that β-amylase activities were higher with a peak of 1.5mg/ml maltose as against 0.9mg/ml maltose for alpha amylase. Wort properties such as diastatic power and hot water extract were measured as 40°l and 415°l/kg respectively. The resulting beer with bitter leave as substitute for hops gave alcohol content (%) of 3.6 and 3.4, bitterness was 100.38 IBU (International Bitterness Units) and 101.82 IBU while colour was 19.15 EBC (European Brewery Convention) and 21.45 EBC for sorghum wort having 5ml and 10ml of bitter leaf extract respectively. Conclusion: The results obtained in this study depicts sorghum malt as a source of enzymes and further reveals the brewing potentials of sorghum grains in beer production with bitter leaf as a potential substitute for hops. The bitter leaf which offered a good degree of bitterness to the beer can potentially serve as a good substitute for hops in brewing industry.
References (19)
- 1 Gluten-Free Cereal Products and Beverages [DOI]
- 2 Cereal Grains: Properties, Processing and Nutritional Attributes [DOI]
- 3 African Sorghum-Based Fermented Foods: Past, Current and Future Prospects [DOI]
- 4 Physicochemical changes in barley starch during malting [DOI]
- 5 Optimization of the sorghum malting process forpitoproduction in Ghana [DOI]
- 6 Comparative Proximate Analysis of Maize and Sorghum Bought from Ogbete Main Market of Enugu State, Nigeria [DOI]
- 7 Proximate analysis of selected sorghum cultivars [DOI]
- 8 ENHANCEMENT OF AMYLOLYTIC POTENTIAL OF SORGHUM MALTS BY ALKALINE STEEP TREATMENT [DOI]
- 9 Comparison of Factors Involved in Starch Degradation in Barley Germination under Laboratory and Malting Conditions, [DOI]
- 10 Characterization of Sorghum germplasm for various qualitative traits [DOI]
- 11 Morphological Characterization of Sorghum [Sorghum bicolor (L.) Moench] Germplasm for DUS Traits [DOI]
- 12 Mashing with Malted Grain Sorghum [DOI]
- 13 Comparison of a-amylase activity in some sprouting Nigerian cereals [DOI]
- 14 Association Mapping of Diastatic Power in UK Winter and Spring Barley by Exome Sequencing of Phenotypically Contrasting Variety Sets [DOI]
- 15 Grain and malt quality properties of some improved Nigerian sorghum varieties [DOI]
- 16 Diastatic Power and Hot Water Extract Development During Malting of Two Nigerian Millet Varieties (Pennisetum maiwa and Sossat)
- 17 Sensory assessment of sorghum brew adjunct and barley brew lager beer [DOI]
- 18 Comparative studies on properties of amylases extracted from kilned and unkilned malted sorghum and corn [DOI]
- 19 Extraction of Enzymes from Improved Sorghum Cultivars (SSV98001, SSV98002 and SK5912) and their Applications in the Mashing Studies of a Nigerian Local White Sorghum Variety
Cited by 4
Steve Carly Desobgo Zangué, Armand Abdou Bouba, Emmanuel Nso Jong · Brewing with Sorghum · 2026
Showing 1 of 4 known citations — external sources report more than can currently be individually listed.
Related research
- Amylolytic Potential of Lactic Acid Bacteria Isolated from Wet Milled Cereals, Cassava Flour and Fruits — shares topic coverage
- Strain Development of Aspergillus brasiliensis Using Physical and Chemicals Mutagenesis for Possible Overproduction of Xylanase, Amylase, Protease and Cellulase under Submerged Fermentation (SmF) — shares topic coverage
- Isolation, Identification and Optimization of Culture Conditions of Bacillus sp. Strain PM1 for Alkalo-thermostable Amylase Production — shares topic coverage
- Isolation, Biochemical Characterization and Production of Immobilised β-Amylase Chitosan Beads Using Bacteria from Waste Water Effluents for its Industrial Production Aspect — shares topic coverage
- Amylase Production from Aspergillus sp Isolated from Dumpsite Soil Using Corn-Cob and Orange-mesocarp as a Substrate — shares topic coverage
Article metrics
Real usage data collected on this platform.
64
Page views
0
PDF downloads
41
Outbound clicks
4
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.