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Sugar changes during the preparation of burukutu beer
Author(s) -
Faparusi S. I.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740210206
Subject(s) - sugar , starch , germination , food science , amylase , sorghum , fermentation , chemistry , free sugar , reducing sugar , sucrose , alpha amylase , botany , biology , agronomy , biochemistry , enzyme
In the study of sugar changes during preparation of Burukutu beer, samples analysed were obtained from a local brewer. A freshly prepared drink was analysed together with gari – a starch adjunct. The pattern of sugar changes during this 5‐day malting stage was also followed. Twelve sugars were identified in the beverage while six sugars were shown to be present in the gari adjunct. Analyses of both germinated and ungerminated sorghum grains show that no new types of sugars resulted from the process of germination. In the study of amylase activity of the malts it was shown that detectable amylase activity began from the second day of germination onwards. Because of the relatively high concentrations of maltooligosaccharides in the drink, starch amylosis should have continued during the fermentation stage.