Production and Characterization of Beer Produced from Kodome Sorghum


Zinabu Hailu , Belayneshe Asefa ,

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Volume 6 - November 2017 (11)


The study was conducted to produce and characterize beer from Kodome Varity of sorghum. The sorghum was collected from Enderta which is located in southern part of Tigray, with complete randomization sampling technique. The beer was produced from sorghum grain with brewing process involves malting, mashing, wort boiling, fermentation and packaging. The gelatinization temperature of sorghum starch samples were determined and results ranged between 80oc. The experimental design was designed using randomized block design to investigate the effects of temperature, time and PH on quality attributes bitterness of the product.  The product was two types; one is with caramel and another without caramel. Hence, the effects of process variables on finished beer were conducted such as pH, bitterness, color, polyphenols, alcohol content (v/v), and carbon dioxide (CO2), Original extract (OE), density, real extract, alcohol (w/w), haze value, Ea (app extract), and Concentration of sugar. The results showed that 4.53, 9.854BU, 7.5EBC,59.8272mg/l,4.78%v/v,3.803mg/l,10.36%,1.0049g/cm3,2.92%w/w,4.78%v/v,0.165EBC,2.15%w/w and 0.99obrix respectively.  Generally, the Products produced with 0.2 mm of malt grist size is mash for  at 80for1.30 hr and boiling the wort for two hr operating condition colored with colorant bright beer color was become very good flavor ,aroma and mouth fullness and get best overall acceptability by panelists. Finally, it can be concluded that the  mash for 1.30 hr 250 gram of 0.2 mm size malt grist and 2000ml hot water   at the end of the  mashing add 4 g of hop and ferment then a flavored and tasty beer can drink and get all the nutritional values of sorghum.


Kodome Sorghum, beer, caramel, bitterness


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