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.
Proceduce for the experiment
determination of acidk 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.
III. 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.
To 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
Masher 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.
Work 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.
Two 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.
Cereal malt is very important in alcoholic beverage
production because it is source of sugar amino acid fatty acid vitamin and
-Maize adjmict in sorghum beer brewing increase the
carbohydrate constant in work.
H1. Maize adduct in
The objective of this research is to produce sorghum
beer using maize as an adjunct
To use maize as an adjunct to increase the
carbohydrate content of the word.
Beer 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
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.