Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

P Diakabana,J Dhellot,M Mvoula-Tsieri,D Louembe,S.C Kobawila

doi:10.19026/ajfst.5.3147

Abstract

The study consists in the production of a traditional beer from maize in the Congo. The traditional method of brewing corn malt has three main stages: malting corn, brewing corn malt and fermentation. During the brewing corn malt, endogenous amylase activity is destroyed during the stiffening of the starch to about 80°C. A pre-cooking of the mash is necessitated to promote amylolyse at 50°C with an exogenous enzyme. The use of a preparation of α- amylase can liquefy the mash and produce a sweet wort (average density = 12.5° Balling) rich in dextrin corresponding to an apparent extract of 4° Balling in beer. The rising profile of the pH of the corn malt mash, from mashing to extract the wort does not affect the pH of the beer produced. This beer, slightly alcoholic (3.6% ethanol), is characterized by a nomal acid pH (pH = 4.15 on average) and a brown color (25 EBC units). Its slight bitterness (21 EBU) and the fine aroma of a beer closer barley produced industrially in the Congo.

Highlights

The beer is a fermented drink regarded as liquid bread its chemical composition and nutritional value (B vitamins, essential amino acids and calcium) and by the method of its preparation (Bramforth, 2007)
This study aims to develop, from malt of maize, local beer refreshing, lightly alcoholic (Kavanagh et al, 1991) and can be produced locally in the various departments of Congo and other countries of the CEMAC (Economic and Monetary Community of Central African States)
At each step of mashing temperature corresponds to specific biochemical or physico-chemical transformations of the biomass starch revealed by: the change in pH and titratable acidity (De Clerck, 1984; Boivin, 2001), the stiffening of the starch of corn leading to the formation of a porridge which afterwards is subjected to an enzymatic amylolyse liquefying and saccharifying (Potus, 1993), extracting the sweet wort facilitated by an optimal temperature of 76°C (De Clerck, 1984), the increase in intensity of the wort by the Maillard reactions (Derdelinck, 1990; Potus, 1993), the bittering wort by isomerization of humulone in isohumulone (Meel, 1973; De Clerck, 1984 ) and the break hot or training coarse disorder by complexing macromolecular proteinpolyphenols during the cooking to 100°C

Summary

Introduction

The beer is a fermented drink regarded as liquid bread its chemical composition and nutritional value (B vitamins, essential amino acids and calcium) and by the method of its preparation (Bramforth, 2007). Its abuse is prohibited because at high content the ethyl alcohol contained in the beer may have toxic effects on some physiological processes and organs including the heart, brain, liver and kidney, promoting conditions of anemia-causing disease (Ogbonna, 2009). This led some countries to encourage the production of low-alcohol beers (Kavanagh et al, 1991)

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