Production Of Gluten-free Beer From Pearl Millet Cultivar

Pearl millet starch has featured in many foods recipes and industrial applications. However itsrnuse as a raw material in brewing has not received much attention. This work therefore sought tornestablish the suitability of pearl millet starch as a raw material substitute for barley inrnproduction of gluten-free beer. Two type of beer were produced, one with caramel and anotherrnwithout caramel. It is produced mainly from pearl millet grain (Pennisetum typhoideum) and thernprocess of brewing involves malting, mashing, fermentation and packaging. Chemical analysesrnwere carried out on both drinks, which not gave a significant (p≤0.05) difference. Pearl milletrnbeer had a total acidity of 0.562±0.03, fixed acidity of 0.203±0.001, Volatile acidity 0.360±0.02,rnPH 3.92, specific gravity 1.042±0.003, total dissolved solids 1.12×105ppm, total suspendedrnsolids 1.65×105ppm, ethanol content of 4.45±0.03% respectively .The gelatinization temperaturernof pearl millet starch samples were determined and results ranged between 80 and 85°C. Otherrnkey parameters evaluated were wort perfect primaries, gravities and pH, attenuation limits,rncolour, and bitterness, Head retention (HR) and carbon dioxide (CO2) content of finishedrnproduct were also determined. Results showed that the present gravities (PG), pH, bitternessrn(BU) and colour (EBC) obtained for the pearl millet starch wort samples ranged from, 65.64-rn68.36°P, 5.39 – 6.09 PH, 24.25 – 25.65BU and 4.25 – 5.65 EBC respectively. In addition to thernabove parameters, two additional parameters, original gravities (OG) and alcohol by volumern(abv) were measured for the pearl millet starch green beer with the following results, (OG)rn58.24. – 60.78°P, (pH) 4.2 – 4.4, (BU) 20.5 – 19.6 BU, (abv) 4.45.6 – 4.56%. Results for headrnretention and carbon dioxide for finished products were, (HR) 77 – 83sec, (CO2) 3.08 – 3.43g/l.rnSensory evaluation showed that the 25% pearl millet starch substituted sample was the mostrnpreferred based on estery flavor, tingly mouth feel, colour and bitterness. The microbial countrnfor pearl millet beer had no growth of E.coli, streptococcus and staphylococcus but aspergillusrnwas present from the 4th day and heaviest on the 8th day. While the drink which was made ofrnbarely with the same processing method had growth of staphylococcus and aspergillus whichrnwas seen from the 2nd day and heaviest on the 4th day but E.coli and streptococcus was absent.rnFrom the results, the drink which was made of pearl millet could keep for a longer period of timernthan the barely beer. Thus, the grain nature could extend the shelf-life of pearl millet beer longerrnthan the barely beer at normal circumstance brewed.rnKeywords: pearl millet, bitterness, colour, attenuation limit, Fermentation time, Head retention.

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