RA 00110.pdf - OAR@ICRISAT

Beer
Two major kinds of beer are produced in millet
consuming areas: (1) a soured, alcoholic, effervescent,
brown, viscous, opaque beverage which is consumed
while undergoing active fermentation (Novellie
1982), and (2) a sweet, relatively non-sour type of
beer (Rooney and Kirleis 1980). The soured beer is
made from malted sorghum or millet or both, and
several different starchy materials, e.g., corn grits
and sorghum flours, are used as adjuncts (Fig. 7).
Malted sorghum and millet provide the source of
enzymes. The traditional production of beer is an art
usually practiced by women who arc known by the
quality of beer they produce. During malting, pearl
millet requires a warm temperature and must be kept
moist and aerated by turning. The germinated pearl
millet is then sun-dried and can be ground as needed
for brewing. The final composition of the beer varies
Pearl
M i l l e t
Steep 1-2 d
Germinate
( s e v e r a l days)
Sun-dry
Malted m i l l e t
G r i n d
Mix w i t h
c o l d water
Cold m a l t mash
S t a r c h y s u b s t r a t e s
(sorghum, maize, m i l l e t s ,
cassava, e t c . )
Pound
Meal
S l u r r y
i n b o i l i n g w a t e r
B o i l e d mash
Mix equal q u a n t i t i e s ( 1 : 1 ) at 37°C
S a c c h a r i f i c a t i o n
& l a c t i c a c i d f e r m e n t a t i o n ( 1 d )
B o i l & cool - add more mashed m a l t
A l c o h o l i c f e r m e n t a t i o n 2-5 d
S t r a i n through coarse f i l t e r
Sour, opaque beer
Figure 7. Traditional method of production of A f r i -
can sour opaque beer.
drastically because in traditional brewing, conditions
are extremely variable. Opaque sorghum or
millet beers contain alcohol, 2-4% m/v (mass/volume),
0.3-0.6% lactic acid, and 4-10% total solids
with a pH of 3.3-3.5. They are an important source
of nutrients in many areas because they contain
vitamins, minerals, proteins, and carbohydrates that
have been solubilized during malting and brewing
(Novellie 1982, 1984).
Dolo, a light brown, alcoholic, slightly bitter,
sweet-sour, fruity beer, is made by fermentation of
malted millet or sorghum in some areas of West
Africa. Dolo has relatively low levels of solids and
does not have the strong sour taste of Kaffir beer.
The pH of Kaffir beer is lower than that of dolo
because of higher levels of lactic acid and acetic
acids. Sometimes, the nonfermented beer, the wort,
is given to children as a nutritious drink or food
(Rooney and Kirleis 1980).
Snacks and Special Uses
Pearl millet is used in a wide variety of snack foods
made in every conceivable manner (Subramanian
and Janbunathan 1980). In India, pearl millet is
popped or parched and eaten directly or used to
produce various snacks, beverages, and "predigested"
weaning foods. Pearl millet is also harvested
in the milk or dough stage, roasted and consumed
like sweet corn.
Quality Standards
Little information is available on the specific kernel
characteristics that affect pearl millet quality for the
various traditional foods. The information in Table
2 is compiled to provide a summary of acceptable
Table 2. Properties of pearl millet for traditional foods.
Unfcrmcntcd breads—roti
Oval, globular, large kernels, thin pericarp, slate grey
or white, sweet taste, keeping quality.
Fermented breads—kisra, galletes
Light color, yellow.
Rice-like—annam
White or light color, good keeping properties, globular,
bold kernels.
Porridges—to
Keeping quality, globular, large kernels, sweet taste,
light color or yellow.
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