Modelling and optimization of germination and fermentation process conditions during distillation of indigenous alcoholic beverage on the basis of fermented maize grits

Abstract

This study investigated the effects and optimization of germination time, fermentation period and distillation temperature on the physicochemical properties, mineral and sensory attributes of indigenous alcoholic beverage using Response Surface Methodology. The effects of germination time on the structure of maize grits were also determined by scanning electron microscope, Fourier transmission-Infrared and X-ray diffraction. The maize grits were produced and subsequently processed into indigenous alcoholic beverages by distillation process. Result showed that the micro-structural properties affected by germination and fermentation which cause degradation of starch granules and protein polymers structures. The alcohol content obtained ranged between 1.51 % and 8.30 %. The physicochemical properties, mineral content and sensory attributes of indigenous alcoholic beverage were significantly (p < 0.05) influenced by the processing conditions which gave lower alcohol content. The optimal processing conditions for alcoholic beverages were achieved using germination time of 72 h, fermented at 3 days with distillation temperature of 78.5 °C. These variables are a good source of feasible alternative in the brewing industry.