Ogunbodede, Temitope Titus

• access_time5 July, 2025

  subjectCategory: Biological Sciences

• Studies on the impact of industrialised enzymes on malt and worts using Nigerian sorghum (red and white) varieties were carried out. The red and white sorghum grains were subjected to grain analysis, malted, milled and analysed (malt analysis). Each of the red and white sorghum malts were mashed (infusion technique) with and without exogenous enzymes. The exogenous enzymes used were (á-amylase, â-amylase, â-glucanase and proteinase). Worts were produced and analysed for their physicochemical properties before boiling with hops for one hour and thirty minutes. The worts were cooled and pitched with yeast strain Saccharomyces cerevisiae to begin primary fermentation which lasted seven days followed by secondary fermentation for fourteen days. The physicochemical properties of resulting beer were analysed. The results of physicochemical properties of the o worts in this study showed samples with enzymes having original gravity (1.032 and 1.031 ), sugar content (8.04 o and 7.8 Brix), pH (5.31 and 5.40), flow rate (18.61 and 18.60 second) and viscosity (1.05cp) while samples o o without enzymes have original gravity (1.021 and 1.020 ), sugar content (5.33 and 5.08 Brix), pH (5.03 and 5.11), flow rate (18.53 and 18.45 second) and viscosity (1.03cp). The results of beer analysis showed specific o o gravity range of 1.001–1.002 ñ, sugar 0.2 –0.52 Brix, pH 3.89–3.99, alcohol content 2.45–4.0 and apparent ferment ability 90–96.88%. The result of sensory evaluation showed that there was no significant difference among the samples based on parameters tested at P<0.05 level of significance. The use of industrial exogenous enzymes have been found to be more effective in the preparation of beer worts as observed from the result obtained with red and white sorghum malt in this study.
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