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[ Article ] Physico-chemical profile of malt produced from two sorghum varieties used for local beer (Tchakpalo) production in Benin

Date de soumission: 05-02-2018
Année de Publication: 2014
Entité/Laboratoire Laboratoire d'Etude et de Recherche en Chimie Appliquée (LERCA)
Document type : Article
Discipline(s) : Sciences des Denrées Alimentaires
Titre Physico-chemical profile of malt produced from two sorghum varieties used for local beer (Tchakpalo) production in Benin
Auteurs Konfo T.R. Christian [1], Adjou S. Euloge [2], Dahouenon-Ahoussi Edwige [3], Soumanou M. Mohamed [4], Sohounhloue C.K. Dominique [5],
Journal: Int. J. Biosci.
Catégorie Journal: Internationale
Impact factor: 0
Volume Journal: 5
DOI:
Resume The present work aimed to deepen knowledge on the properties of sorghum malt used for tchakpalo production in Benin. It focused on the physico-chemical characterization of white and red varieties of sorghum malt samples, compared to an imported Nigeria’s variety named Farafara, selected for its brewing properties. The malts were produced and the physico-chemical parameters of malted and unmalted grains were performed. The efficiency of crushing using maize or hammer mill was also investigated and compared. Results obtained indicated that the dry matter of white and red sorghum varieties samples were respectively 89.44±0.21% and 90.15±0.20%. The thousand kernel weights were respectively 34.66±0.33g and 31.79±0.35gand the germination rates were 97.66±1.2% and 75.33±1.5%. The protein content of Benin’s white and red varieties and imported variety ranged from 9.75±0.7 % to 12.21±0.1 % whereas ash content were ranged from 1.25± 0.02 to 1.4±0.04%. The phenolic compounds content of Benin and imported variety were 0.49±0.01, 1.77± 0.02 and 0.76g± 0.02/100gDM respectively while oxalate content of samples varied from 0.33± 0.01 to 1.39±0.06g/100g DM respectively. The crushing tests showed that the maize mill was not suitable for sorghum malt crushing. Based on the present study, sorghum varieties from Benin could present physico-chemical characteristics that predispose them for malting. However we recommend to producers constituting cooperative to acquire specialized mills which could enable them to get groat for good extraction during brewing
Mots clés Cereals; malt; nutritional quality; Brewry
Pages 217 - 225
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