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THE NUTRITIVE CONTENT OF AFRICAN BEERS BREWED WITH MAIZE GRITS OR SORGHUM ADJUNCT
Author(s) -
Heerden I. V. Van
Publication year - 1989
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1989.tb04604.x
Subject(s) - adjunct , sorghum , food science , chemistry , agronomy , mathematics , biology , philosophy , linguistics
Sorghum beer samples were brewed in a pilot plant operation using either sorghum grain or maize grits as starchy adjunct in order that the nutritive content of the beers could be compared. Significantly higher ethanol, thiamin, nicotinic acid, ash, phytate, zinc, copper, manganese, iron, magnesium, potassium and phosphorus concentrations were found in beers brewed with sorghum adjunct. Sorghum adjunct beers can therefore make a greater contribution to the nutritional requirements of the Southern African beer drinker than beers brewed with maize grits. The results obtained suggest that the use of sorghum adjunct in the brewing of sorghum beer should be encouraged for economic and dietary reasons.