Studies on beer production from different minor millets
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UASD
Abstract
The minor millet grains were screened for their suitability for beer production based
on the amylase activity and reducing sugars of malted grains. Standardization of the
parameters for malting and mashing were also carried out along with optimization of
fermentation parameters for good quality beer production. The millet grains “Finger millet”
showed the highest amylase activity (23.50 mg protein/15 min/g sample) and reducing sugars
(25.30 mg/g) for a soaking period of 16h and germination period of two days which was
followed by ‘Little millet’, ‘Foxtail millet’ and Bajra’. The ‘Finger millet’ was further used
to standardize other parameters. The commercial a-amylase (MAPS India Ltd., Ahmedabad)
was used during mashing process, at a concentration of 1 per cent at 70 °C for an incubation
period of 24 h which released maximum reducing sugars (74.19 mg/g) than other treatments.
Five strains of Yeast was screened for fermentation of the above hydrolysis and the
optimization of the inoculum level and fermentation period were carried out. Among the
inoculum levels used (1, 1.5 and 2%), the tannin content and residual reducing sugars of beer
decreased significantly up to 2 per cent inoculum. The alcohol content increased as inoculum
level increased. Among the yeast strains, Saccharomyces cerevisiae NCIM 3551 performed
best when inoculated at 2 per cent inoculums level. The final beer produced was compared
with the commercial beer and was favourable when evaluated organoleptically.
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