Proso Millet Panicum Miliaceum L A Sustainable Raw Material For The Malting And Brewing Process PDF Download

The objective of this work was to optimise the malting, mashing and fermentation conditions for proso millet (Panicum miliaceum L.) using various methods. P. miliaceum shows promising potential as an alternative food ingredient, especially in regions where the growing conditions for cereals such as wheat and barley, among others, are poor. Furthermore, proso millet is gluten-free. These cereals have received more attention recently as part of ongoing efforts to create a fermented beverage for those suffering from coeliac disease can enjoy. Response surface methodology was used to investigate the quality of proso millet malt and the influence of the following three variables during malting: the degree of steeping, germination time and temperature. It was possible to optimise the malting process in such a manner that malt could be produced which was suitable for the production of beer. Scanning electron and confocal laser scanning microscopy was used to examine the ultrastructural changes taking place during the malting of proso millet. It was possible with these techniques to determine the breakdown of protein and starch during the malting process. In barley brewing it has been shown the variety has a big influence on the malt and beer quality. In this study a total of 24 proso millet varieties were screened for suitability as an ingredient for the production of proso millet malt and beer. High values of extract, fermentable carbohydrates, amylolytic enzyme activity and sufficient protein fractions are the required attributes for malt. The proso millet variety which gave the best malt was chosen for further trials. The malting of the proso millet was performed under the earlier detected optimal conditions. The different protein fractions of the malt were analysed for amylolytic enzyme activity using size exclusion chromatography. The isolated fraction was added under varying processing conditions (temperature, pH and time) to the enzymatically inactive proso millet wort. The carbohydrate content of the wort samples was also examined in order to determine the conditions most optimal for mashing. After mashing under optimal conditions, the wort was then lautered, boiled with hop products, cooled and fermented with different yeast strains. The resulting beer was then analysed in detail, like minerals and flavour analysis. From this study it can be concluded that it is possible to produce a good quality malt and beer from proso millet which is gluten-free.