Malted Grain Research Articles

Genomic prediction for yield and malting traits in barley using metabolomic and near-infrared spectra

Key messageGenetic variation for malting quality as well as metabolomic and near-infrared features was identified. However, metabolomic and near-infrared features as additional omics-information did not improve accuracy of predicted breeding values.Significant attention has recently been given to the potential benefits of metabolomics and near-infrared spectroscopy technologies for enhancing genetic evaluation in breeding programs. In this article, we used a commercial barley breeding population phenotyped for grain yield, grain protein content, and five malting quality traits: extract yield, wort viscosity, wort color, filtering speed, and β-glucan, and aimed to: (i) investigate genetic variation and heritability of metabolomic intensities and near-infrared wavelengths originating from leaf tissue and malted grain, respectively; (ii) investigate variance components and heritabilities for genomic models including metabolomics (GOBLUP-MI) or near-infrared wavelengths (GOBLUP-NIR); and (iii) evaluate the developed models for prediction of breeding values for traits of interest. In total, 639 barley lines were genotyped using an iSelect9K-Illumina barley chip and recorded with 30,468 metabolomic intensities and 141 near-infrared wavelengths. First, we found that a significant proportion of metabolomic intensities and near-infrared wavelengths had medium to high additive genetic variances and heritabilities. Second, we observed that both GOBLUP-MI and GOBLUP-NIR, increased the proportion of estimated genetic variance for grain yield, protein, malt extract, and β-glucan compared to a genomic model (GBLUP). Finally, we assessed these models to predict accurate breeding values in fivefold and leave-one-breeding-cycle-out cross-validations, and we generally observed a similar accuracy between GBLUP and GOBLUP-MI, and a worse accuracy for GOBLUP-NIR. Despite this trend, GOBLUP-MI and GOBLUP-NIR enhanced predictive ability compared to GBLUP by 4.6 and 2.4% for grain protein in leave-one-breeding-cycle-out and grain yield in fivefold cross-validations, respectively, but differences were not significant (P-value > 0.01).

The effect of natural extracts and tea compost in some root growth parameters of Calendula plant under stress by heavy elements

A factorial experiment was carried out in one of the greenhouses to study the ability of the calendula plants to accumulate and resist growth in soil contaminated with toxic elements and plant treatment using plant extracts and treatment with different proportions of bio-organic aqueous extracts in some root growth indicators. The experiment included the use of three factors. The first factor included two types of plant extracts (licorice root and malt grain) in addition to the control treatment, while the second factor was treating the planting soil with two ratios of tea compost (1/5 and 1/10). The third factor was the treatment of Potting soil with the heavy elements copper and lead and their mixture at a concentration of 5 mg kg-1, the experiment applied according R.C.D with three replicate, and each replicate included 3 experimental units. The results of the study showed a significant impact in the characteristics of the root growth. The intervention treatment (malt extract and a 1/5 ratio of tea compost for calendula plants stressed with two elements lead and copper and those not stressed) had a significant advantage in root length and the number of roots with an average of 39.33 cm and 16.67 roots, respectively. While the interaction treatment (licorice extract not treated with tea compost and stressed with copper) achieved an average of 3.292 gm for the dry weight of the root system, the two triple interaction treatments (malt extract, not treated with tea compost and stressed with lead, and treated with licorice extract, not treated with tea compost and stressed with copper) achieved an average of (44.66, 16.320) mg kg soil-1 root content of lead and copper.

Leave no stone unturned: Exploring the metaproteome of beerstone for the identification of archaeological beer production

In archaeological contexts, identifying processes of beer production and consumption has contributed to our understanding of agriculture, labor mobilization, economic surplus, feasting, gender dynamics, social structure, tribute, community, identity and politics. Nevertheless, in the absence of pictorial representations and characteristic objects, beer brewing is difficult to identify in the archaeological record, and molecular methods are often limited by constraints of preservation and specificity. A potential target for studies of ancient beer production are residues formed during brewing activity, including beerstone, a calcium oxalate residue. Here, we apply shotgun proteomics analyses to a sample of modern beerstone to explore this residue's capacity as a marker for beer in archaeological contexts. The beerstone proteome was compared to the protein profiles of ungerminated and germinated barley to identify key proteins indicative of malted grains which may be encased by the residue. Proteins matching to barley grain (Hordeum vulgare) and Baker's/Brewer's yeast (Saccharomyces cerevisiae) were successfully identified in the beerstone. In particular, we identified hordeins, lipid transfer proteins, trypsin/α-amylase inhibitors, and protein Z, which are barley proteins abundant in proteomic characterisations of beer. In comparison to ungerminated and germinated barley grains, we find that beerstone preserves only a subset of the barley proteome, with the residue being more reflective of the final brewing product than of earlier brewing steps such as malting. Overall, we demonstrate that beerstone has potential to entrap and preserve proteins reflective of the beer-making process and identify proteins that we might anticipate in future archaeological analyses.

Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods.

Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The research material consisted of malts made from oat, buckwheat, and brewing barley. Malting was performed on a microtechnical scale according to the standard scheme for brewing barley grain. The basic quality parameters of cereal grains obtained malts, and laboratory wort were assessed according to methods applicable in brewing. Atypical brewing malts were characterized by parameters such as malt extractability, protein solubilization, diastatic force, mash filtration time, and wort viscosity. The best results, comparable to barley malt, were obtained for naked oat malt. Malted buckwheat grains turned out to be the least biochemically modified, although their use in the production of beer and/or other fermented beverages is supported by the high content of bioactive substances and antioxidant potential. As the malting process of cereal plants improves their antioxidant properties and increases their nutritional value, oat and buckwheat malts can be successfully used to produce gluten-free fermented beverages or as an addition to fermented products, e.g., in baking and confectionery.

Effect of Malting and Popping on the Quality Parameters of Popcorn

This study was aimed at investigating the effects of germination (malting) and popping on the quality parameters of popcorn with a view to improving the quality parameters of popcorn. Four different samples of malted popped corn flour (MPM), malted popcorn flour (MME), popped corn flour (PME), and raw popcorn maise flour (OME) were produced using different processing procedures. The material (Popcorn seed) was obtained from the local market in Ile-Ife. The popcorn seeds were sorted and soaked in water for 6 hours. The grains were spread on trays lined with cloth and kept wet by frequent water spraying every morning and evening for 2 days. The germinated popcorn kernel was washed and sun-dried. Part of the dried popcorn was milled, some were popped and milled, and part of the germinated corn was popped using the popping machine. The samples were analysed using standard methods for their physical, functional, Pasting Properties, proximate minerals, total dietary fibre, and sensory evaluation. The analysis showed that samples' bulk density reduced during popping; malted popped maise flour exhibited the highest values for WAC, OAC and for all the pasting parameters. The malting process increased the mineral content in the popped corn grains. All the samples were acceptable to the panellists. The study concluded that malting influenced the quality parameters of the samples, and the study established the fact that malted grain could be popped.

Features of the marbled veal growing technology at LLC LIVE-STOCK4EXPORT

LLC LIVESTOCK4EXPORT specializes in fattening cattle of specialized meat breeds, i.e., Aberdeen-Angus, Limousin, Simmental and local animals obtained by crossing the Belgian blue breed with the Ukrainian red-spotted and black-spotted breeds. Nowadays the meat sector of the economy needs to find ways to increase the efficiency and profitability of production. The creation of interbreeding herds based on the industrial crossing of dairy and dairy-meat cows with meat breeders is an important reserve for increasing meat resources. LLC LIVESTOCK4EXPORT inseminates cows in the private sector with the purchased sperm of the Belgian blue breed. Then the farm buys and fattens these young calves with a live weight of 55 to 120 kg until they reach a live weight of 300–400 kg with further sale abroad. According to the results of the fattening of meat cattle of various breeds at LLC LIVESTOCK4EXPORT, interbreeding animals had the best growth rate. The adopted technology of growing and fattening animals at LIVESTOCK4EXPORT LLC ensures obtaining average daily gains at the level of 1,706 g reducing feed consumption and livestock fattening times. The advantage in terms of average daily growth of crossbred young is confirmed by the effect of heterosis and the gene of double musculature in crossbreds of the first generation, which significantly increases their meat productivity. They use the same type of year-round feed for animal fattening. In the farm, animals are fed ad libitum according to the developed structure of the diet with 90 % special compound feed and 10 % straw or hay. The composition of special compound feed includes 270 kg/t of corn grain, 190 kg/t of wheat, 150 kg/t of barley, 150 kg/t of malted grain, 110 kg/t of wheat bran, 70 kg/t of sunflower meal, 35 kg/t of soybean cake, 20 kg/t of premix concentrate, and 5 kg/t of sunflower oil. Animals have free access to water and roughage. Keeping animals on the farm is year-round untethered with free access from the premises to the feeding grounds (feedlots).

The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals.

Breakfast cereals are popular grain foods and sources of polyphenols. Malting alters polyphenol content and activity; however, effects are varied. The total polyphenol content (TPC), radical scavenging activity (RSA), and polyphenol profile were analyzed in unmalted and malted grains (wheat, barley, and sorghum) and breakfast cereals (wheat, barley) by Folin Ciocalteu Reagent (FCR), % inhibition of the free radical 2,2-diphenyl-1-picryl-hydrazyl, and high performance liquid chromatography. Higher TPC was observed in all malted grains and breakfast cereals compared with unmalted samples (p<0.05). Higher RSA was also observed in all malted samples compared to unmalted samples (p<0.05) except for wheat grain to malted wheat grain. In this study, malting induced additional polyphenols and antioxidant activity in grains and cereal products. Malted grain breakfast cereals may be practical sources of polyphenol antioxidants. PRACTICAL APPLICATION: This study utilized malting in a unique way to investigate potential health benefits of polyphenols and antioxidant activity in grains (wheat, barley, and sorghum) and ready-to-eat breakfast cereals (wheat and barley). This study found that grains and breakfast cereals are important sources of antioxidant polyphenols, and these were significantly increased in malted varieties. Understanding this is important as grains and breakfast cereals are widely consumed staple foods. Consuming healthier grain products may be a practical strategy in reducing the risk of noncommunicable diseases such as colorectal cancer and type-2 diabetes, where wholegrain consumption may be important in prevention.

CHANGES IN THE CONTENT OF β -GLUCANS DURING THE MALTING PROCESS

β-glucans are non-starch polysaccharides found in the cell walls of endosperm. A high content of these polysaccharides in barley grain causes inadequate grain modification during the malting process, due to the fact that β-glucans inhibit enzymes to enter the cell walls of the endosperm. During malting process, barley germinates and produces hydrolytic enzymes that de-structure the endosperm, making the grains soft and friable. During mashing process, β-glucans lower the brewing yield and moreover they cause turbidity of brewed beer. The goal of this work was to analyse the degradation process of β-glucan content during the malting process. Two methods such as the enzymatic method and the flow injection analysis method were used to analyse the content of β-glucan in barley grain, in germinated grain as well as in the malt and in wort. Results showed the decrease of β-glucan content from barley to wort, β-glucans were degraded by 97 %. All evaluated varieties fulfilled requirements for β-glucan content in wort, values were lower than 250 mg.dm-3. Moreover, a positive significant correlation among the content of β-glucan in malt and the viscosity of worth was found but on the other hand significant correlation among the β-glucan content in wort and the viscosity was not proven. Statistical significant correlation was proven among the starch content in barley grain and friability of malted grain.

The Elemental Profile of Beer Available on Polish Market: Analysis of the Potential Impact of Type of Packaging Material and Risk Assessment of Consumption.

Twenty-five elements, including the most essential and toxic metals, were determined in fifty beer samples stored in cans and bottles by Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES) and Cold Vapor Atomic Absorption Spectroscopy (CVAAS) techniques. The packaging material was analyzed using the Scanning Electron Microscopy with Energy Dispersive Spectroscopy (SEM-EDS) technique. The control of the level of individual metals is necessary, not only to maintain the organoleptic properties of the product, but also to fulfill the standards regarding the permissible maximum concentrations. Metals can originate from different sources, including the brewing water, malt grains, hops, adjuncts, fruits, and spices. They may also come from contamination from the brewery equipment, i.e., vessels and tanks, including beer packing, storing and transporting (kegs, casks, cans). Discriminant analysis revealed that the differentiation of three types of beer (Lager, Ale, Craft) was possible, based on elemental concentrations, for the reduced data set after their selection using the Kruskal-Wallis test. The analysis of the impact of the packaging material (can or bottle) proved that when this parameter was used as a differentiating criterion, the difference in the content of Na, Al, Cu and Mn can be indicated. The risk assessment analysis showed that the consumption of beer in a moderate quantity did not have any adverse effect in terms of the selected element concentrations, besides Al. However, in the case of Al, the risk related to consumption can be considered, but only for the beer stored in cans produced from aluminum.

The Effect of Upcycled Brewers’ Spent Grain on Consumer Acceptance and Predictors of Overall Liking in Muffins

The brewing industry generates large amounts of food waste including brewers’ spent grain (BSG) and leftover malted grains from beer production. BSG compositions can vary but consistently include high levels of protein and fiber. The potential nutritional and health benefits of BSG have sparked recent interest for food fortification. However, the challenges associated with BSG addition can impact food quality due to increases in fiber and protein content and reduction in starch content. Consumer testing was conducted to evaluate muffins containing varying levels of BSG (0, 20, 30% wt:wt flour) to determine the highest acceptable concentration on overall likeability, appearance, texture, moistness, sponginess, and taste attributes. Significant differences were found within appearance (F = 7.728, P = .001) and taste (F = 4.947, P = .008) ratings across all muffins. Control and 20% BSG muffins were rated significantly higher for appearance (6.74 ± 0.18; 6.64 ± 0.18) than 30% BSG muffins (6.11 ± 0.18). Muffins containing 20% BSG (7.15 ± 0.17) received significantly higher taste ratings than 30% BSG muffins (6.56 ± 0.22) and control muffins (6.49 ± 0.19). However, 30% BSG muffins maintained acceptance for all attributes showing higher allowable BSG substitutions than previously reported. Bivariate correlation analyses found that all attributes across each muffin variation were strongly, positively correlated (r &gt; 0.6) with overall likeability excluding appearance (r = 0.359, P &lt; 0.001) and moistness (r = .466, P &lt; 0.001) in control muffins. Significant predictors of overall likeability were appearance (β = 0.088, P = 0.005), texture (β = 0.181, P &lt; 0.001), sponginess (β = 0.226, P &lt; 0.001), and taste (β = 0.494, P &lt; 0.001). Brewers’ spent grain consumer acceptance results will guide the development of test food products for future human diet intervention compliance.

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality.

Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outside. Methods: The industrial beer samples’ quality was assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study made it possible to make assumptions about the functional dependence of the iso-α-bitter resins and isoxanthohumol content in beer samples. Mathematical analysis indicate interactions between protein molecules and different malted grain and hop compounds are involved in beer structure, in contrast to dry hopped beer, where iso-a-bitter resins, protein, and coloring compounds were significant, with a lower coefficient of determination. The main role of rutin in the descriptor hop bitterness has been established in kettle beer hopping technology, and catechin in dry beer hopping technology, respectively. The important role of soluble nitrogen and β-glucan dextrins in the perception of sensory descriptors of various technologies’ beers, as well as phenolic compounds in relation to the formation of bitterness and astringency of beer of classical technology and cold hopping, has been shown. Conclusions: The obtained mathematical relationships allow predicting the resulting beer quality and also make it possible to create the desired flavor profiles.

Isolation of Ganoderma lucidum (Curtis) P. Karst. From the Wild in Lagos through Tissue Culture Techniques and Cultivation on Sawdust of Six Nigerian Hardwoods

Cultivation of Ganoderma lucidum (Curtis) P. Karst, a medicinal mushroom known for antioxidant, antitumor, anti-inflammatory, and immunomodulatory activities is not practiced in Nigeria. Tree species used for cultivation in Asia, America and Europe are not available in Nigeria. The present study investigated indigenous hardwoods and their supplementation with rice and wheat bran as substrates for its cultivation. Six hardwoods (Mansonia altissima (A Chev.) A Chev., Avecennia germinans (L.) L, Lophira alata Banks ex Gaertn., Triplochiton scleoxylon K. Schum, Uapaca guineensis Mull. Arg, Nauclea diderrichii (De Wild. &amp; Th. Dur.) Merrill) were investigated as potential growth substrates and potentially improve biological efficiency. The mushroom was collected from the wild and identification confirmed by amplifying the ribosomal DNA-ITS fragment with ITS1 and ITS4 primers. Tissue culture of the mushroom collected from the wild was initiated successfully with modified malt extract agar and grain spawn developed from it. The substrates were incubated after inoculation with grain spawn at room temperature for 30-60 days. Substrates were given cold treatment for 7days to induce fructification which was achieved with 9-10h/day regime and daily watering. There was full mycelial ramification of all substrates by the mushroom. Fruit bodies were harvested from all substrates but Lophira alata. The highest yield (308.76±5.81g/kg) was recorded with Mansonia altissima (Biological Efficiency-31.42±4.55%) and the least yield (31.45±5.44g/kg) was recorded in Nauclea diderrichii (B.E- 5.25±0.58%). The substrates with wheat bran performed significantly better than rice bran supplemented substrates. Commercial cultivation of native G. lucidum in Nigeria is possible with local agricultural wastes.

Isolation of toxigenic Aspergillus flavus and evaluation of aflatoxins in “Burukutu”, sorghum fermented beverage sold in Akure, Nigeria

The possible health threat accompanied with the ingestion of ‘Burukutu’, an alcoholic beverage made from fungal contaminated cereals grains calls for regular inspection. The study aimed at the isolation of toxigenic Aspergillus flavus and quantification of aflatoxins in‘Burukutu’ sold in Akure, Nigeria. The fungi associated with the samples were isolated and counted using standard microbiological methods. Aflatoxins were extracted from 64 samples using different solvents and analyzed with the aid of High Performance Thin-Layer Chromatography (HPTLC). The aflatoxins in the samples applied on pre-heated HPTLC plates were estimated under fluorescent UV light. Cooked fermented milled malted grains ‘Burukutu’ (CFMMG) had the highest fungal counts of 6.8×102 and 2.9×102 cfu/ml at 24 and 48 h of incubation respectively. The fungal isolates identified from the samples were: Aspergillus flavus, Fusarium solani, Rhizopusstolonifer, A. fumigatus, A. niger, Penicillumitalicum, Saccharomyces cerevisae and Candida krusei. All the analyzed samples showed varied quantity of aflatoxin concentrations. The overall quantification of aflatoxins G1, G2, B1 and B2 revealed significant reduction in end products ‘Burukutu’ when compared with the substrates from which it was made. Different general fungi associated with ‘Burukutu’ were identified. There was also a decline in the level of aflatoxins in ‘Burukutu’ which was a product of natural fermentation

Introducing Nonscience Majors to Science Literacy via a Laboratory and Lecture Beer Brewing Course

“Beer Brewing: Chemical and Biochemical Principles” is a 15 week laboratory and lecture course specifically designed for nonscience majors as an introduction to science literacy via structured laboratory experiments that encourage student engagement. It provides students with a foundation in chemical and biochemical principles using a comprehensive theme of brewing beer. The first part of the course introduces students to basic concepts of measurement, matter, atoms, molecules, and compounds. These ideas are related to the composition of beer and the four fundamental ingredients for preparation of beer: malted grain, water, hops, and yeast. Hands on laboratory exercises build on these concepts through the measurement of specific gravity, pH, specific ions, flavor components, and alcohol content of appropriate liquids. Organic and biochemical principles are investigated through the measurement of mashing kinetics, evaluation of changes in wort during the brewing process, and determination of beer bitterness by the measurement of hops derived compounds. Within specific guidelines, each student team prepares a recipe for a different style of beer. The culmination of the course is brewing of that beer and the analysis of the final product in terms of alcohol by volume, carbohydrate content, and bitterness. Collaboration and sensory evaluation are introduced through field trips to local breweries.

Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts

Achieving a high monosaccharide composition in malt wort is instrumental to achieve successful lactic acid bacteria fermentation of malt based beverages. The conversion of monosaccharides to alternative metabolites such as the sweet polyol, mannitol with heterofermentative strains presents a novel approach for sugar reduction and to compensate for the loss of sweetness. This work outlines the application of an adopted mashing regimen with the addition of exogenous enzymes to produce wort with high fructose content which can be applied to different malted grain types with consistently efficacious monosaccharide production for bacterial fermentation. The so produced worts are then fermented with Leuconostoc citreum TR116 a mannitol hyper-producer. Malted barley, oat and wheat were mashed to stimulate protein degradation and release of free amino acids along with the enzymatic conversion of starch to fermentable sugars. Amyloglucosidase and glucose isomerase treatment converted di- and oligo-saccharides to glucose and provided a moderate fructose concentration in malt worts which was consistent across the three cereals. Fructose was completely depleted during fermentation with Lc. Citreum TR116 and converted to mannitol with high efficiency (>90%) while overall sugar reduction was >25% in all malt worts. Differences in amino acid composition of malt worts did not significantly affect growth of Lc. Citreum TR116 but did affect the formation of the aroma compounds diacetyl and isoamyl alcohol. Organic acid production and acidification of wort was similar across cereal substrates and acetic acid formation was linked to yield of mannitol. The results suggest that differences in amino acid and fructose content of malt worts considerably change metabolite formation during fermentation with Lc. Citreum TR116, a mannitol hyper-producer. This work gives new insight into the development of consumer acceptable malt based beverages which will provide further options for the health conscious and diabetic consumer, an important step in the age of sugar overconsumption.

Dual production of polyunsaturated fatty acids and beta-carotene with Mucor wosnessenskii by the process of solid-state fermentation using agro-industrial waste

Solid-state fermentation is a technique employing microorganisms grown on a solid substrate in the absence of free water. The substrates used in this process are mostly waste from the agro-industry (brans, spent malt grains, distiller grains, etc.) that improves not only the economy of the process but also has positive effect on waste management problems. Zygomycetous fungi are not only able to grow in such conditions but also enrich fermented materials with various types of bioactive compounds. Mucor sp. strains have been identified as producers of gamma-linolenic acid and beta-carotene in submerged fermentation. The aim of the present study was to identify the best microbial producer of gamma-linolenic acid and beta-carotene among four different Mucor strains and to study the requirements for the dual production of these metabolites. Mucor wosnessenskii was identified as the most suitable producer of both metabolites. After optimization of the fermentation conditions, the highest yields obtained were 10.7 g of gamma-linolenic acid/kg of fermented product and 261.5 mg of beta-carotene/kg of fermented product. This yield of beta-carotene is the highest among the results published so far.

Development of an Extruded Potato Snack Using Recycled Materials

The study is aimed at solving the problem of snacks deficiency corresponding to the concept of a balanced diet. Snacks were made using rational process parameters using fish powder obtained from the fillet waste of protein-rich salmon and malt grains rich in dietary fiber. The composition of the recipe mixture was optimized through calculation and a series of experiments. In investigate took as calculated variables the starch and fat content in the recipe mixture and the biological value; as response variables, organoleptic properties and expansion coefficient. The result was an extruded snack, consisting of 79% of crushed dried potatoes, of 8% of fish powder and of 12% of malt grains, which, in comparison with similar snacks, has a higher biological value of 83%, an increased protein content of 14.5% and a dietary fiber value of 8.4 %, a reduced fat content of 1% and a reduced energy value of 340 kcal. The analysis of the quality indicators of the snack confirmed that this product satisfies the requirements for snacks in terms of physicochemical, organoleptic, microbiological and safety indicators. The developed potato extruded snack is targeted at different population groups and is a healthier alternative to potato chips.

Potential of Triticale (X Triticosecale Wittmack) Malts for Beer Wort Production

Triticale grain, a wheat-rye hybrid mostly used for animal feed, has been recently reported to exhibit different trends when used as unmalted or malted grain in the brewing industry. The aim of this study was to evaluate the potential of four different triticale lines to evaluate their potential for malt production. The four studied triticale malts PM-1, PM-3, PM-6, and PM-8 lines yielded an extract content higher than 100% and a diastatic power similar to some barley malts (86.19–190.19°L). The produced worts showed a higher percentage of soluble protein, between 4.56% and 5.66%, with a large viscosity value (∼2.055 cP) reported for this raw material. Two triticale malts were selected based on their performance, PM-1 and PM-3, and fermented at different percentage combinations with barley malt (0, 30, 50, 70, and 100%). The results revealed that the use of 100% triticale malt yielded an acceptable fermentation, with an Apparent Attenuation Limit (AAL) of 72%. The optimal triticale-barley malt ratio was 30/70, where supplementing triticale malt enriched the extract, enhancing the fermentation. These results support the suitability and possible establishment of triticale grain as a brewing crop.

Plant use in southern Africa’s Middle Iron Age: the archaeobotany of Mutamba

ABSTRACTMutamba is a thirteenth-century settlement located on the Soutpansberg Mountains in northern South Africa with links to the regionally important Mapungubwe polity. This paper provides a detailed report of the range and utilisation of archaeobotanical taxa found at Mutamba. This research provides base-line evidence on the little understood, but significant role of plants in southern African Iron Age society. The analysis of 100 randomly selected samples from domestic features yielded 11 identifiable species and two genera. The results provide evidence for a potential crop package made up of finger millet (Eleusine coracana), sorghum (Sorghum bicolor), pearl millet (Pennisetum glaucum), cowpeas (Vigna unguiculata) and mung beans (Vigna radiata). Mutamba also contains the first documented example of Vigna radiata as a crop component in South Africa, the first tangible indication for the occurrence of malted grains used in beer brewing and the first archaeological links between Gossypium herbaceum and cotton spinning, previously based only on ethnographic data.

Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities.

The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.