Design and production of maize beer
MOJ Food Processing & Technology
Beer is an alcoholic beverage made by brewing and fermentation from cereals, usually malted barley and flavored with hops and the like for a slightly bitter taste. It is widely consumed throughout the world and global production during the last decade. In Africa, the alcoholic beverages such as liqueurs, wine and especially barley beer are much consumed both during moments of joy (festivals, weddings, success in examinations or competitions, winning football matches, etc.) and moments of
... d moments of sadness (funerals, job losses, poverty etc.). The sale of beer is a significant source of revenue for the owners of the maquis, restaurants etc. It is therefore a creative activity of jobs. According to many works such as "health for all", barley beer would have many health benefits if it is consumed in moderate amounts. Some of these interesting health benefits would include the following: anti-cancer properties, reduced risk of cardiovascular diseases, increased bone density, diabetes, prevention of anemia, hypertension, anti-aging properties, gallstones, prevention of dementia and coronary disease, aids digestive system, kidney stones and osteoporosis, stress buster, diuretic. But unfortunately, barley beer is imported. To lessen the import costs, we want to produce a local beer that may have the similar characteristics like beer barley beer from another cereal, maize. Unlike barley, maize grows very well in all tropical countries of Africa. Qualitatively, the chemical and biochemical components are almost the same as well as in both barley and maize. There are several types of strains of microorganisms used for the production of beer, such as lactic bacteria and yeast. But we have used a yeast strain: Saccharomyces cerevisiae which we can find easily and cheaply. The manufacturing processes of our maize beer essentially involve treatment of grains, malting or germination, mashing or extraction with water, filtration and fermentation. Germination process is halted at desired malt quality, green brown malt is converted to stable, storable product, colour and flavor are developed, enzymes are stabilized and preserved, and unwanted flavours are removed. The objectives of mashing are solubilization and dissolution of grain components, break down of grain cell wall structure extraction and hydrolysis of starch, sugars, proteins and non-starch polysaccharides, fermentable sugar profile is established. During the fermentation, alcohol level is established, flavor profile of beer is established and carbonation level is established. At the end of fermentation, yeast flocculates and can be easily separated. Cold maturation temperatures will influence beer clarity. Using a systematic procedure to solve material balance problems, mass balances in all six steps in this production process were solved. The results shows that this process is more effective for maximize product yields due to the approximately equal of receipt and expenditure with high yield for each operation.