TY - JOUR
T1 - Optimization of the sorghum malting process for pito production in Ghana
AU - Djameh, Clement
AU - Saalia, Firibu Kwesi
AU - Sinayobye, Emmanuel
AU - Budu, Agnes
AU - Essilfie, Gloria
AU - Mensah-Brown, Henry
AU - Sefa-Dedeh, Samuel
N1 - Publisher Copyright:
© 2015 The Institute of Brewing & Distilling.
PY - 2015/2
Y1 - 2015/2
N2 - Pito is an alcoholic beverage obtained through a yeast (Saccharomyces cerevisiae) fermentation of wort extracted from sorghum (Sorghum bicolor L. Moench) malt. The malting conditions of sorghum are thought to influence the quality characteristics of the malt, and subsequently the quality of the pito obtained from it. Studies were carried out on a local sorghum cultivar grown in Ghana - chireh, to optimize the conditions for malting conditions for pito production in Ghana. A 33 full factorial experimental design was replicated with steeping times of 12, 16 and 22h, germination times of 3, 4 and 5days, and malt drying temperatures of 30, 40 and 50°C as factors. Diastatic power, extract yield, attenuation limit and free amino nitrogen were determined. Germination duration significantly affected diastatic power and free amino nitrogen (p<0.001). Extract yield was also significantly influenced by germination duration (p=0.001). The germination time, steeping time and drying temperature had no significant effect on the attenuation limit. The optimal conditions for malting this specific cultivar grown in Ghana to obtain critical malt quality indices are 12.0-12.5h steeping, 5days of germination at 30°C and drying at 40°C. Free amino nitrogen levels in all treatments were higher than the minimum requirement for good yeast nutrition and fermentation.
AB - Pito is an alcoholic beverage obtained through a yeast (Saccharomyces cerevisiae) fermentation of wort extracted from sorghum (Sorghum bicolor L. Moench) malt. The malting conditions of sorghum are thought to influence the quality characteristics of the malt, and subsequently the quality of the pito obtained from it. Studies were carried out on a local sorghum cultivar grown in Ghana - chireh, to optimize the conditions for malting conditions for pito production in Ghana. A 33 full factorial experimental design was replicated with steeping times of 12, 16 and 22h, germination times of 3, 4 and 5days, and malt drying temperatures of 30, 40 and 50°C as factors. Diastatic power, extract yield, attenuation limit and free amino nitrogen were determined. Germination duration significantly affected diastatic power and free amino nitrogen (p<0.001). Extract yield was also significantly influenced by germination duration (p=0.001). The germination time, steeping time and drying temperature had no significant effect on the attenuation limit. The optimal conditions for malting this specific cultivar grown in Ghana to obtain critical malt quality indices are 12.0-12.5h steeping, 5days of germination at 30°C and drying at 40°C. Free amino nitrogen levels in all treatments were higher than the minimum requirement for good yeast nutrition and fermentation.
KW - Diastatic power
KW - Malt
KW - Sorghum
KW - Yeast
KW - pito
UR - http://www.scopus.com/inward/record.url?scp=84923112252&partnerID=8YFLogxK
U2 - 10.1002/jib.191
DO - 10.1002/jib.191
M3 - Article
AN - SCOPUS:84923112252
SN - 0046-9750
VL - 121
SP - 106
EP - 112
JO - Journal of the Institute of Brewing
JF - Journal of the Institute of Brewing
IS - 1
ER -