Characteristics of African traditional beers brewed with sorghum malt: a review

Lyumugabe, F. and Gros, J. and Nzungize, J. and Bajyana, E. and Thonart, P. (2012) Characteristics of African traditional beers brewed with sorghum malt: a review. Biotechnologie, Agronomie, Société et Environnement, 16 (4). pp. 509-530.

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Traditional sorghum beers are produced in several countries of Africa, but variations in the manufacturing process may occur depending on the geographic localization. These beers are very rich in calories, B-group vitamins including thiamine, folic acid, riboflavin and nicotinic acid, and essential amino acids such as lysine. However, the traditional sorghum beer is less attractive than Western beers because of its poorer hygienic quality, organoleptic variations and shorter shelf life. Research into the microbiological and biochemical characteristics of traditional sorghum beers as well as their technologies have been performed and documented in several African countries. This review aims to summarize the production processes and compositional characteristics of African traditional sorghum beers (ikigage, merissa, doro, dolo, pito, amgba and tchoukoutou). It also highlights the major differences between these traditional beers and barley malt beer, consumed worldwide, and suggests adaptations that could be made to improve the production process of traditional sorghum beer

Item Type: Article
Uncontrolled Keywords: Cereals, sugar, fermentation, malt, sorghum grain, beers, grain, barley, foods, Africa.
Author Affiliation: Walloon Centre of Industrial Biology (CWBI), Université Catholique de Louvain. Earth and Life Institute, National University of Rwanda, Institut des Sciences Agronomiques du Rwanda (ISAR).
Subjects: Animal Husbandary > Veterinary Sciences
Divisions: Sorghum
Depositing User: Mr. SanatKumar Behera
Date Deposited: 09 Dec 2012 06:45
Last Modified: 09 Dec 2012 06:45
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