Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers
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Date
2019
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Publisher
Cereals & Grains Association
Abstract
Background and objectives: The use of malted sorghum and pearl millet in the production of traditional foods and beverages is ubiquitous in Africa and India. However, there is limited industrial production and little data on the phenolic content and quality of pearl millet and sorghum malts of different varieties. Therefore, this study investigated the proximate content, malt quality, and phenolics of pearl millet (Okashana 2, Kantana, and Kangara) and sorghum (Macia and a landrace referred to as Red sorghum) varieties.
Findings: Malting increased the protein in all the varieties, except for Kangara. Germinative energies were >97% for all varieties, except for Red sorghum. Malt quality (reducing sugars, free amino nitrogen, and β‐amylase activity) was highest for Macia followed by Kantana. All pearl millet varieties and Macia had no condensed tannins. The total phenolic content and radical scavenging capacity decreased after malting for all the varieties.
Conclusions: Macia and Kantana can be candidates for industrial malting for brewing nonalcoholic beverages and opaque beers. Kantana and Red sorghum had higher amounts of phenolic compounds and can potentially be vectors of delivering phenolics into human diets.
Significance and novelty: This study investigated the phenolic content and quality of malts of different pearl millet and sorghum varieties, which can potentially be used to brew particularly low‐alcohol beverages.
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Keywords
Brewing malt quality, Peal millet, Phenolics, Sorghum, Tannins, Malted sorghum, Traditional food and beverage in Namibia