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Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria. BEVERAGES 2023. [DOI: 10.3390/beverages9010014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Kunu is a fermented non-alcoholic beverage consumed all over Nigeria. The drink is served as an alternative to alcohol due to its perceived extreme nourishing and therapeutic properties. Varieties of this beverage are determined mostly by the type of grain, the supplements, sensory additives used, and the process employed during its production. Dietary quality is paramount in nutritional well-being and a key factor in human overall health development. The nutritional quality of grains utilised for Kunu production makes the drink more appealing to a large growing population when compared to some other drinks. Some use Kunu drink as an infant weaning drink, thus serving as a priming beverage for infants due to its rich probiotic and nutritional properties. However, this beverage’s short shelf-life has limited its production scale. This review therefore elaborates succinctly on the diverse therapeutic nutritional properties of the Kunu beverage and the effect of additives and fermentation on the microbial dynamics during Kunu production, as well as the prospect of Kunu in diet diversification and priming for weaning infants.
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2
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Sharanagat VS, Singh L, Nema PK. Approaches for development of functional and low gluten bread from sorghum: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vijay Singh Sharanagat
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
| | - Lochan Singh
- Contract research organization National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
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3
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Statistical Significant Differences between Aroma Profiles of Beer Brewed from Sorghum. BEVERAGES 2021. [DOI: 10.3390/beverages7030056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
There is currently an increased demand for foodstuffs that are classified as gluten-free including beer. Beer produced using gluten-free grains has a distinct flavor profile that differs greatly from that of beer produced from gluten-containing grains. The chemical difference between beers made from these two different grain sources has been explored and some key differences have been identified. Here malt sources containing gluten (barley) and malt without gluten (sorghum) were used to determine which compounds are statistically different based upon their concentrations. A total of 14 (7 barley and 7 sorghum) small-batch beers were made from malt extract. The aroma profile was sampled using SPME with chemical separation and identification and quantification using GC-MS. As expected, the differences were not the result of unique compounds but compounds present in differing amounts. A total of 17 compounds were found to be present in beer brewed from both extracts but in amounts that were highly significantly different.
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Amadi OC, Moneke AN, Okolo BN, Nwagu TN. Assessment of Malting Performance of Maize and Sorghum of Similar Total Nitrogen Content in Providing the Hydrolytic Enzymes in the Brewing of Gluten-Free Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1931757] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- O. C. Amadi
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | - A. N. Moneke
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | - B. N. Okolo
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | - T. N. Nwagu
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
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Abstract
Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.
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Disharoon A, Boyles R, Jordan K, Kresovich S. Exploring diverse sorghum (
Sorghum bicolor
(L.) Moench) accessions for malt amylase activity. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Andrew Disharoon
- Department of Plant and Environmental Sciences Clemson University South Carolina USA
| | - Richard Boyles
- Department of Plant and Environmental Sciences Clemson University South Carolina USA
- Advanced Plant Technology Clemson University Clemson SC USA
| | | | - Stephen Kresovich
- Department of Plant and Environmental Sciences Clemson University South Carolina USA
- Advanced Plant Technology Clemson University Clemson SC USA
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Oseguera-Toledo ME, Contreras-Jiménez B, Hernández-Becerra E, Rodriguez-Garcia ME. Physicochemical changes of starch during malting process of sorghum grain. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103069] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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8
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Chaijan M, Panpipat W. Nutritional composition and bioactivity of germinated Thai indigenous rice extracts: A feasibility study. PLoS One 2020; 15:e0237844. [PMID: 32834013 PMCID: PMC7446816 DOI: 10.1371/journal.pone.0237844] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Accepted: 08/04/2020] [Indexed: 11/23/2022] Open
Abstract
The feasibility of the production of germinated rice extracts using indigenous rice from Southern Thailand, including Khemtong (KHT) and Khai Mod Rin (KMR) from a single location at the Pak Phanang River Basin in Nakhon Si Thammarat, was investigated. The nutritional composition and bioactivity of the germinated rice extracts from both cultivars were evaluated. Optimum germination time for both rices was 96 h, leading to the highest GABA, thiamine, free amino acid, total sugar, and α-amylase activity (p<0.05). Germinated KHT had a higher α-amylase activity than germinated KMR at all germination times. Mashing at 60°C/pH 5.5 rendered the extract with the highest GABA content (p<0.05) and desirable contents of other nutrients. In comparison with germinated Sungyod (local colored rice) and Jasmine (commercial Thai rice) extracts, KHT and KMR showed a higher scavenging activity against DPPH•, OH•, and H2O2 (p<0.05) with a comparable ABTS•+ inhibition. For metal chelation, reducing power and ACE inhibitory activity, the germinated Sungyod extract was greater than KHT/KMR. The results demonstrated the potential use of germinated local Thai rice for the production of functional beverages.
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Affiliation(s)
- Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
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Hernández‐Becerra E, Contreras‐Jiménez B, Vuelvas‐Solorzano A, Millan‐Malo B, Muñoz‐Torres C, Oseguera‐Toledo ME, Rodriguez‐Garcia ME. Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties. Cereal Chem 2020. [DOI: 10.1002/cche.10256] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Ezequiel Hernández‐Becerra
- Escuela Nacional de Estudios Superiores Universidad Nacional Autónoma de México Querétaro México
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | - Brenda Contreras‐Jiménez
- Escuela Nacional de Estudios Superiores Universidad Nacional Autónoma de México Querétaro México
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | | | - Beatriz Millan‐Malo
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | | | - Miguel E. Oseguera‐Toledo
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | - Mario E. Rodriguez‐Garcia
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
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Embashu W, Nantanga KKM. Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers. Cereal Chem 2019. [DOI: 10.1002/cche.10178] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Werner Embashu
- Science and Technology Division, Multidisciplinary Research Centre University of Namibia Windhoek Namibia
| | - Komeine K. M. Nantanga
- Department of Food Science and Technology, Faculty of Agriculture & Natural Resources University of Namibia Windhoek Namibia
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11
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Sorghum Coffee–Lactose Stout Production and Its Physico-Chemical Characterization. BEVERAGES 2019. [DOI: 10.3390/beverages5010020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Sorghum (Safrari) was valorized into sorghum coffee-lactose stouts using Vernonia amygdalina as a bittering ingredient. These sorghum grains and subsequent sorghum pale malt were tested for their acceptability in the brewing field. Results obtained were the germinative capacity of 99.29 ± 0.58%, a germinative energy of 98.56 ± 1.79%, a thousand corns weight 48.08 ± 0.02 g for the grains, and a diastatic power of 187.44 ± 7.89 WK for sorghum malt. The worts and beers produced were characterized and were found suitable. Moreover, alcohol content in stout beers obtained was between 8.8% and 9.4% ABV. Sensory evaluation was implemented on beers using 30 panellists and the best combination was the one using 50% lactose (250 g) and 50% coffee (250 g) in 5 L of wort during wort boiling.
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12
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Nguemogne AC, Desobgo ZSC, Nso EJ. Comparative Study of Limit Dextrinase Potential of Three Sorghum Cultivars (Safrari, Madjeru, and S.35). JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3015-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. C. Nguemogne
- Department of Process Engineering, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455 ENSAI, Ngaoundere, Cameroon
| | - Z. S. C. Desobgo
- Department of Food Processing and Quality Control, University Institute of Technology (UIT), University of Ngaoundere, P.O. Box 455 UIT, Cameroon
| | - E. J. Nso
- Department of Process Engineering, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455 ENSAI, Ngaoundere, Cameroon
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13
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Zarnkow M, Back W, Gastl M, Arendt EK. Impact of Proso Millet (Panicum MiliaceumL.) Varieties on Malting Quality. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2010-0625-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Martin Zarnkow
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Freising, Germany
- Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
| | - Werner Back
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Freising, Germany
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München Weihenstephan, Freising, Germany
| | - Elke K. Arendt
- Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
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14
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Espinosa-Ramírez J, Pérez-Carrillo E, Serna-Saldívar SO. Production of Brewing Worts from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0125-01] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Johanan Espinosa-Ramírez
- Centro de Biotecnología FEMSA, Tecnológico de Monterrey. Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L. México
| | - Esther Pérez-Carrillo
- Centro de Biotecnología FEMSA, Tecnológico de Monterrey. Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L. México
| | - Sergio O. Serna-Saldívar
- Centro de Biotecnología FEMSA, Tecnológico de Monterrey. Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L. México
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15
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Espinosa-Ramírez J, Pérez-Carrillo E, Serna-Saldívar SO. Production of Lager Beers from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0914-01] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Johanan Espinosa-Ramírez
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L. México
| | - Esther Pérez-Carrillo
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L. México
| | - Sergio O. Serna-Saldívar
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L. México
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16
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Mäkinen OE, Arendt EK. Nonbrewing Applications of Malted Cereals, Pseudocereals, and Legumes: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0515-01] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Outi E. Mäkinen
- Department of Food Science, Food Technology and Nutrition, University College Cork, Western Road, Cork, Ireland
| | - Elke K. Arendt
- Department of Food Science, Food Technology and Nutrition, University College Cork, Western Road, Cork, Ireland
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17
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Heredia-Olea E, Cortés-Ceballos E, Serna-Saldívar SO. Malting Sorghum with Aspergillus Oryzae Enhances Gluten-Free Wort Yield and Extract. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-2481-01] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Erick Heredia-Olea
- Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Avenida Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., Mexico
| | - Enrique Cortés-Ceballos
- Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Avenida Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., Mexico
| | - Sergio O. Serna-Saldívar
- Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Avenida Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., Mexico
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18
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Goode DL, Halbert C, Arendt EK. Optimization of Mashing Conditions When Mashing with Unmalted Sorghum and Commercial Enzymes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-61-0069] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Declan L. Goode
- Department of Food and Nutritional Sciences and National Food Biotechnology Centre, National University of Ireland, University College Cork, Ireland
| | - Catherine Halbert
- Department of Food and Nutritional Sciences and National Food Biotechnology Centre, National University of Ireland, University College Cork, Ireland
| | - Elke K. Arendt
- Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Ireland
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Akinyoade A, Ekumankama O, Uche C. The use of local raw materials in beer brewing: Heineken in Nigeria. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.383] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | | | - Chibuike Uche
- African Studies Centre University of Leiden The Netherlands
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20
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Ndubisi CF, Okafor ET, Amadi OC, Nwagu TN, Okolo BN, Moneke AN, Odibo FJC, Okoro PM, Agu RC. Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.307] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- C. F. Ndubisi
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - E. T. Okafor
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - O. C. Amadi
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - T. N. Nwagu
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - B. N. Okolo
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - A. N. Moneke
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - F. J. C. Odibo
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - P. M. Okoro
- International Centre for Brewing and Distilling; School of Life Sciences; Heriot-Watt University; Riccarton Edinburgh EH14 4AS Scotland
| | - R. C. Agu
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
- The Scotch Whisky Research Institute; Research Avenue North; Riccarton Edinburgh EH14 4AP Scotland
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21
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Dlamini BC, Buys EM, Taylor JRN. Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:417-22. [PMID: 24824826 DOI: 10.1002/jsfa.6739] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Revised: 04/16/2014] [Accepted: 05/08/2014] [Indexed: 05/07/2023]
Abstract
BACKGROUND Sorghum types suitable for brewing and bioethanol production are required. The effect of sorghum type (white non-tannin versus white type II tannin) on free amino nitrogen (FAN) production from sorghum grain and malt using exogenous protease enzymes was investigated over extended incubation at moderate temperature (45 °C). RESULTS With grain in the absence of exogenous proteases, white non-tannin sorghum produced substantially higher levels of FAN than white type II tannin sorghum, due to the tannins in the latter. Incubating sorghum grain with neutral proteinase and amino-peptidase in combination improved FAN production. The two sorghum types produced similar FAN levels when malted and incubated in the absence of the exogenous proteases. When both sorghums were malted and incubated with neutral proteinase alone substantially more FAN yield (124-126 mg 100 g(-1)) occurred than with grains (61-84 mg 100 g(-1)). The combination of amino-peptidase and proteinase did not improve FAN further. Neither, did malting influence wort free amino acid profile. Group B amino acids constituted the highest percentage (42-47%). CONCLUSION With grain, white non-tannin sorghum plus proteinase and amino-peptidase yields the highest FAN, with malt both white non-tannin and white type II tannin sorghums plus proteinase yield the highest FAN.
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22
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Nnamchi CI, Okolo BN, Moneke AN. Grain and malt quality properties of some improved Nigerian sorghum varieties. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.164] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | - Anene N. Moneke
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
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23
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Agu RC, Palmer GH. Evaluation of the potentials of millet, sorghum and barley with similar nitrogen contents malted at their optimum germination temperatures for use in brewing. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.91] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Reginald C. Agu
- The Scotch Whisky Research Institute; Research Avenue North; Riccarton Edinburgh EH14 4AP UK
| | - Geoff. H. Palmer
- International Centre for Brewing and Distilling; Heriot-Watt University; Riccarton Edinburgh EH14 4AS UK
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24
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The composition and ultrastructure of sorghum spent grains. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.67] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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25
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Okungbowa J, Obeta JAN, Ezeogu LI. Sorghum β-Amylase Production: Relationship With Grain Cultivar, Steep Regime, Steep Liquor Composition and Kilning Temperature. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2002.tb00562.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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26
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Goode DL, Halbert C, Arendt EK. Mashing Studies with Unmalted Sorghum and Malted Barley. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2002.tb00577.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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27
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Goode DL, Arendt EK. Pilot Scale Production of a Lager Beer from a Grist Containing 50% Unmalted Sorghum. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2003.tb00161.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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28
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Ijasan B, Goodfellow V, Bryce JH, Bringhurst TA, Brosnan JM, Jack FR, Agu RC. Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00462.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Pelembe LAM, Dewar J, Taylor JRN. Effect of Malting Conditions on Pearl Millet Malt Quality. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2002.tb00113.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Meo B, Freeman G, Marconi O, Booer C, Perretti G, Fantozzi P. Behaviour of Malted Cereals and Pseudo-Cereals for Gluten-Free Beer Production. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00502.x] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Phiarais BPN, Mauch A, Schehl BD, Zarnkow M, Gastl M, Herrmann M, Zannini E, Arendt EK. Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00430.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Ogu E, Odibo F, Agu R, Palmer G. Quality Assessment of Different Sorghum Varieties for Their Brewing Potential. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2006.tb00241.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Chiba Y, Bryce JH, Goodfellow V, MacKinlay J, Agu RC, Brosnan JM, Bringhurst TA, Harrison B. Effect of germination temperatures on proteolysis of the gluten-free grains sorghum and millet during malting and mashing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3745-3753. [PMID: 22440185 DOI: 10.1021/jf300965b] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Our study showed that sorghum and millet followed a similar pattern of changes when they were malted under similar conditions. When the malt from these cereals was mashed, both cereal types produced wide spectra of substrates (sugars and amino acids) that are required for yeast fermentation when malted at either lower or higher temperatures. At the germination temperatures of 20, 25, and 30 °C used in malting both cereal types, production of reducing sugars and that of free amino nitrogen (FAN) were similar. This is an important quality attribute for both cereals because it implies that variation in temperature during the malting of sorghum and millet, especially when malting temperature is difficult to control, and also reflecting temperature variations, experienced in different countries, will not have an adverse effect on the production and release of amino acids and sugars required by yeast during fermentation. Such consistency in the availability of yeast food (substrates) for metabolism during fermentation when sorghum and millet are malted at various temperatures is likely to reduce processing issues when their malts are used for brewing. Although sorghum has gained wide application in the brewing industry, and has been used extensively in brewing gluten-free beer on industrial scale, this is not the case with millet. The work described here provides novel information regarding the potential of millet for brewing. When both cereals were malted, the results obtained for millet in this study followed patterns similar to those of sorghum. This suggests that millet, in terms of sugars and amino acids, can play a role similar to that of sorghum in the brewing industry. This further suggests that millet, like sorghum, would be a good raw material for brewing gluten-free beer. Inclusion of millet as a brewing raw material will increase the availability of suitable materials (raw material sustainability) for use in the production of gluten-free beer, beverages, and other products. The availability of wider range of raw materials will not only help to reduce costs of beer production, but by extension, the benefit of reduced cost of production can be gained by consumers of gluten-free beer as the product would be cheaper and more widely available.
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Affiliation(s)
- Y Chiba
- International Centre for Brewing and Distilling, School of Life Sciences, Heriot-Watt University, Riccarton, Edinburgh, Scotland
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N'guessan KF, Brou K, Jacques N, Casaregola S, Dje KM. Identification of yeasts during alcoholic fermentation of tchapalo, a traditional sorghum beer from Côte d'Ivoire. Antonie van Leeuwenhoek 2011; 99:855-64. [PMID: 21318423 DOI: 10.1007/s10482-011-9560-7] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2010] [Accepted: 01/29/2011] [Indexed: 11/29/2022]
Abstract
This study investigated the diversity and dynamics of yeasts involved in alcoholic fermentation of a traditional sorghum beer from Côte d'Ivoire, tchapalo. A total of 240 yeast strains were isolated from fermenting sorghum wort inoculated with dry yeast from two geographic regions of Côte d'Ivoire (Abidjan and Bondoukou). Initial molecular identification to the species level was carried out using RFLP of PCR-amplified internal transcribed spacers of rDNA (ITS1-5.8S-ITS2). Ten different profiles were obtained from the restriction of PCR products with the three endonucleases HaeIII, CfoI and HinfI. Sequence analysis of the D1/D2 domain of the 26S rDNA and the ACT1 gene allowed us to assign these groups to six different species: Saccharomyces cerevisiae-like, Candida tropicalis, Pichia kudriavzevii, Pichia kluyveri, Kodamaea ohmeri and Meyerozyma caribbica. The most frequent species associated with tchapalo fermentation was S. cerevisiae-like (87.36%), followed by C. tropicalis (5.45%) and M. caribbica (2.71%). S. cerevisiae-like strains were diploid heterozygotes and exhibited three to four nucleotides divergence from the type strain in the D1/D2 domain and several indels in the more discriminant sequence of the intron of the ACT1 gene. During the process, the yeast species isolated and their frequencies varied according to the geographic origin of the dry yeast. The occurrence of some species was sporadic and only two non-Saccharomyces species were found in the final product.
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Affiliation(s)
- Kouadio Florent N'guessan
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments, Université d'Abobo-Adjamé, 02 BP 801, Abidjan 02, Côte d'Ivoire.
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INGBIAN EMMANUELKONGO, AGWU OKWUDIRI. EFFECT OF DIFFERENT STEEPING REGIMES ON THE MICROBIOLOGICAL, CHEMICAL AND STEEP WATER CHARACTERISTIC OF SELECTED MAIZE GRAIN VARIETIES. J FOOD PROCESS PRES 2010. [DOI: 10.1111/j.1745-4549.2008.00286.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zarnkow M, Faltermaier A, Back W, Gastl M, Arendt EK. Evaluation of different yeast strains on the quality of beer produced from malted proso millet (Panicum miliaceum L.). Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1268-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Jespersen L. Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages. FEMS Yeast Res 2003; 3:191-200. [PMID: 12702452 DOI: 10.1016/s1567-1356(02)00185-x] [Citation(s) in RCA: 135] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Indigenous fermented foods and beverages play a major role in the diet of African people. The predominant yeast species seen is Saccharomyces cerevisiae, involved in basically three groups of indigenous fermented products: non-alcoholic starchy foods, alcoholic beverages and fermented milk. These products are to a great extent made by spontaneous fermentation and consequently S. cerevisiae often coexists with other microorganisms even though a microbiological succession usually takes place both between and within species. The functions of S. cerevisiae are mainly related to formation of alcohols and other aroma compounds, but stimulation of e.g. lactic acid bacteria, improvement of nutritional value, probiotic effects, inhibition of undesired microorganisms and production of tissue-degrading enzymes may also be observed. Several different isolates of S. cerevisiae have been shown to be involved in the fermentations and some of the isolates show pheno- and genotypic characteristics that deviate from those normally recognised for S. cerevisiae.
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Affiliation(s)
- Lene Jespersen
- Department of Dairy and Food Science, Food Microbiology, The Royal Veterinary and Agricultural University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
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van der Aa Kühle A, Jesperen L, Glover RL, Diawara B, Jakobsen M. Identification and characterization of Saccharomyces cerevisiae strains isolated from West African sorghum beer. Yeast 2001; 18:1069-79. [PMID: 11481677 DOI: 10.1002/yea.756] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
The occurrence and characterization of yeasts isolated from sorghum beer produced in Ghana and Burkina Faso, West Africa, were investigated. The yeasts involved in the fermentations were found to consist of Saccharomyces spp. almost exclusively. Of the isolates investigated, 45% were identified as Saccharomyces cerevisiae, whereas more than half of the isolates (53%) had physiological properties atypical of S. cerevisiae or any other member of the complex sensu strictu, as they were able to assimilate only glucose, maltose and ethanol as carbon sources. Both ITS-PCR RFLP and PFGE strongly indicated that these isolates were related to S. cerevisiae, regardless of their phenotypic characteristics. Sequencing of the D1/D2 domain of the 26S rDNA confirmed the close relatedness to S. cerevisiae with 0.5% nucleotide differences. The MAL1 and MAL3 loci were found for all isolates as the only recognized MAL loci. Besides, for 40% of the isolates the MAL61 probe hybridized to a position of about 950 kbp, which has not formerly been described as a MAL locus. The results showed that the spontaneous fermentation of West African sorghum beer is dominated by a variety of strains of S.cerevisiae not previously described, among which starter cultures should be selected.
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MESH Headings
- Base Sequence
- Beer/microbiology
- Burkina Faso
- Carrier Proteins/genetics
- Chromosomes, Fungal/genetics
- DNA, Fungal/genetics
- DNA, Ribosomal/genetics
- Electrophoresis, Gel, Pulsed-Field
- Fermentation
- Fungal Proteins/genetics
- Genes, Fungal
- Genotype
- Ghana
- Maltose/metabolism
- Molecular Sequence Data
- Monosaccharide Transport Proteins
- Phenotype
- Poaceae
- Polymerase Chain Reaction
- Polymorphism, Genetic
- Polymorphism, Restriction Fragment Length
- RNA, Ribosomal/genetics
- Saccharomyces cerevisiae/classification
- Saccharomyces cerevisiae/genetics
- Saccharomyces cerevisiae/isolation & purification
- Saccharomyces cerevisiae/physiology
- Saccharomyces cerevisiae Proteins
- Sequence Analysis, DNA
- Symporters
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Affiliation(s)
- A van der Aa Kühle
- Department of Dairy and Food Science, Food Microbiology, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Copenhagen C, Denmark.
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Eneje L, Obiekezie S, Aloh C, Agu R. Effect of milling and mashing procedures on millet (Pennisetum maiwa) malt wort properties. Process Biochem 2001. [DOI: 10.1016/s0032-9592(00)00268-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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