Utilization Of Starch From Selected Crops As A Partial Substitute For Barley Malt In Brewing Technology

Brewing process generally involves the steps of malting, mashing and fermentation. Thernmain purpose of malting is the development of amylolytic enzymes in the grain withrnsimultaneous degradation of high molecular substances in the cell walls enabling thernachievement of a distinctive character. Barley malt is the principal ingredient in thernmanufacturing of beer and has traditionally been the grain of choice in the brewingrnindustry. However, it is not always economically feasible to brew with 100% maltedrnbarley, and today's breweries are forced to minimize their costs without changing thernquality or the character of their beer. Therefore, the present study was initiated to utilizernMaize, Potato and Enset starch as a partial substitute for barley malt and to evaluaternsome physico-chemical quality attributes of the beer. All the experiments were conductedrnat Addis Ababa University’s laboratories(Science Faculty) and Meta Abo Brewery. Thernquality parameters of the starch (composition and degradability) were tested. The beerrnunderwent four series of experiments in triplicate involving the starch from the three cropsrn(10%, 20% and 30% starch substitute from each) with full barley malt serving as arncontrol. The major attributes of the beer (alcohol content & flavor) were evaluated for eachrnof the 10%, 20% and 30% substitutes from the three crops with reference to the controlrnbeer. Accordingly, the collected data were subjected to statistical analysis using SPSSrnsoftware with emphasis on alcohol content and sensory attributes (flavor).The resultsrnshowed that 30% substitution of barley malt with Maize and Enset starch is promising inrnthe beer production. Beer produced using these two crops showed no statisticallyrnsignificant difference from the control barley malt beer (p≤0.05).The present studyrnindicated that it is possible to partially substitute full barley malt up to 30% as it isrnfeasible in many ways. Based on the findings, a production technology involving maizernstarch as a partial substitute for barley-malt has been suggested.rnKey words: Barley; Beer; Partial Substitution; Starch

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