Development of beer from malted sorghum (Sorghum bicolor)

Abstract

Sorghum (Sorghum bicolor) is a gluten free, whole grain rich in complex carbohydrates and minerals. Its consumption is limited due to lack of adoption in diversified food products and easy availability of other chief cereals. So study was undertaken to produce Beer using sorghum grain by malting technique. Beer, the complex brewed beverage made from malt (germinated grains), hops, water, and yeast, which provides hydrolytic enzymes (especially amylases) to ferment sugars into ethanol and carbon dioxide. Grain sorghum samples were procured and processed by malting at different periods, then ground into flour and analyzed for Starch, reducing sugar and amylase activity, It ranged from 56.33 to 37.44 percent, 25 to 53.25mg/g, 20.44 to 34.50 µmol/min/ml, respectively. The Highest Amylase activity and Reducing sugar was obtained in 72hr germinated sorghum, So Beer was developed using 72hr malted sorghum at different proportion (40%, 60%, and 100%). 100% barley Beer was taken as control.. And Chemical parameters such as PH, TSS, alcohol, color, and brightness were analyzed, PH ranged from 3.17-4.1, TSS Ranged from 15 to 7 brix, alcohol content ranged from 6.25 to 6.5 per cent. The Highest Alcohol Content Obtained in 60% Incorporated beer. Mean sensory scores revealed that incorporation of malted sorghum flour at 60 per cent is highly accepted viz. appearance, color, aroma, bouquet, flavor, astringency, general quality and overall acceptability. Therefore sorghum is best substitute for barley to develop Shelf Stable beverage to provide commercially viable products that will increase the utilization of sorghum in industrial purposes.