Sorghum Coffee–Lactose Stout Production and Its Physico-Chemical Characterization
Fali Mbeh. Harry,
Desobgo Zangué Steve Carly,
Nso Emmanuel Jong
Affiliations
Fali Mbeh. Harry
Department of Process Engineering, National School of Agro-Industrial Sciences (ENSAI) of the University of Ngaoundere, P.O. Box 455 ENSAI, Ngaoundere, Cameroon
Desobgo Zangué Steve Carly
Department of Food Processing and Quality Control, University Institute of Technology (UIT), University of Ngaoundere, P.O. Box 455 UIT, Ngaoundere, Cameroon
Nso Emmanuel Jong
Department of Process Engineering, National School of Agro-Industrial Sciences (ENSAI) of the University of Ngaoundere, P.O. Box 455 ENSAI, Ngaoundere, Cameroon
Sorghum (Safrari) was valorized into sorghum coffee-lactose stouts using Vernonia amygdalina as a bittering ingredient. These sorghum grains and subsequent sorghum pale malt were tested for their acceptability in the brewing field. Results obtained were the germinative capacity of 99.29 ± 0.58%, a germinative energy of 98.56 ± 1.79%, a thousand corns weight 48.08 ± 0.02 g for the grains, and a diastatic power of 187.44 ± 7.89 WK for sorghum malt. The worts and beers produced were characterized and were found suitable. Moreover, alcohol content in stout beers obtained was between 8.8% and 9.4% ABV. Sensory evaluation was implemented on beers using 30 panellists and the best combination was the one using 50% lactose (250 g) and 50% coffee (250 g) in 5 L of wort during wort boiling.
