Abstract
Malted red sorghum (Sorghum bicolor) is used as raw material in many traditional beers including Ikigage in Rwanda. In East African countries, sorghum malting may involve adding wood ashes. Mashing traditional sorghum malted with 5% eucalyptus ashes leads to a remarkable increase of EBC congress wort yield (64-69% against 15-22% without ash). Similar mashing yields can be obtained when a ratio of only 20% sorghum with ashes is used, or if ashes are added just prior mashing. Adjusting the wort pH to 6.5 with 1 M NaOH only partially mimics the presence of ashes (mashing yield = 39%). Total polyphenol and total flavanoid measurements, HPLC/UV quantitation of flavan-3-ols and ORAC antioxidant activities enabled us to show that the great benefit of ashes mainly comes from a 63-76% decrease in sorghum polyphenols.
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