Shelf life improvement of sorghum beer (pito) through the addition of Moringa oleifera and pasteurization

Pito is a traditional alcoholic beverage that is mostly brewed in the three northern regions of Ghana. Although widely consumed and used in many festivities, poor storability limits its economic potential as an income-generating venture for most women. This study was carried out to improve the shelf-life of pito through the addition of Moringa oleifera leaf extract and pasteurization (75 to 80°C). Microbial enumeration, physico-chemical parameters (pH, extract (%) and alcohol) and consumer preference scores were used as quality indices of each pito treatment carried out. There was a general decline in coliform and fungi growth and in the physico-chemical (pH, extract (%) and alcohol) properties during the 56 days of storage. Microbial load, extract (%), alcohol content and pH were significantly different (P<0.05) among treatments. Pasteurized moringa pito had the least microbial load. The treated pito samples had higher values in pH, extract (%) and alcohol content than the untreated pito during storage. There was high consumer acceptability of pasteurized pito from the 0 day to the 28 days of storage, with a mean score of 4.27 ± 0.75 to 3.61 ± 1.36. However, the moringa treated pito (pasteurized moringa pito and moringa pito) was less preferred (with a mean score of 2.86 ± 1.19 to 1.87 ± 0.92) from the 0 day to the 28 days of storage. The untreated pito was also acceptable for a period of seven days. Based on the findings of this research, it can be concluded that pasteurization and/or the addition of M. oleifera leaf extract can improve the shelf-life of pito for four weeks, but addition of moringa extract in pito reduced consumer preference for it. Further research using other antimicrobial plants is recommended as consumers did not like pito with the M. oleifera leaf extract.Keywords: Moringa, pasteurization, pito, shelf-life, storag

PHENOTYPIC TRAITS AND CHEMICAL PROPERTIES OF JATROPHA CURCAS SEEDS FROM NORTHERN GHANA

This study was carried out to examine the physical features, proximate composition and oil quality of Jatropha curcas seeds from Nyankpala and Bole in the Northern Region of Ghana. The unit mass of J. curcas seed and kernel, length, width, breadth, geometric and arithmetic mean diameter, volume, bulk density, solid density and sphericity were considered. The physical properties of J. curcas seed and kernel between the two provinces were significantly different (p ≤ 0.05) with the exception of bulk density. The geometric features of seeds and kernel from Nyankapla were greater than those from Bole. Proximate composition of crude protein for Nyankpala and Bole was 21.67 ± 0.795 and 23.14 ± 0.781 respectively. Ether extract of J. curcas seeds from Bole (22.41± 2.98%) was significantly higher (p<0.05) than from Nyankapla (18.37± 2.14). Oil properties indicated stability and high saturation among the oil samples. The study reveals that variation in agro-climatic conditions of the two provinces influence the seed physical features. This finding will serve as useful data for the design and improvement of J. curcas seed and kernel processing machine and for the use of J. curcas seed meal as potential feed in animal husbandry

PHENOTYPIC TRAITS AND CHEMICAL PROPERTIES OF JATROPHA CURCAS SEEDS FROM NORTHERN GHANA

This study was carried out to examine the physical features, proximate composition and oil quality of Jatropha curcas seeds from Nyankpala and Bole in the Northern Region of Ghana. The unit mass of J. curcas seed and kernel, length, width, breadth, geometric and arithmetic mean diameter, volume, bulk density, solid density and sphericity were considered. The physical properties of J. curcas seed and kernel between the two provinces were significantly different (p ≤ 0.05) with the exception of bulk density. The geometric features of seeds and kernel from Nyankapla were greater than those from Bole. Proximate composition of crude protein for Nyankpala and Bole was 21.67 ± 0.795 and 23.14 ± 0.781 respectively. Ether extract of J. curcas seeds from Bole (22.41± 2.98%) was significantly higher (p<0.05) than from Nyankapla (18.37± 2.14). Oil properties indicated stability and high saturation among the oil samples. The study reveals that variation in agro-climatic conditions of the two provinces influence the seed physical features. This finding will serve as useful data for the design and improvement of J. curcas seed and kernel processing machine and for the use of J. curcas seed meal as potential feed in animal husbandry

The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer

This study highlights the dynamics of phenolic acids, antioxidation, and 4-vinylguaiacol in beer produced with dark purple rice malt, also known as Riceberry rice malt, as an adjunct and base malt. Riceberry rice malt substituted barley malt at 40% (w/w), 60% (w/w), 80% (w/w), and 100% (w/w) with 100% (w/w) barley malt as the control. Two types of ale beer were produced with two yeasts, designated as POF− and POF+. The wort produced with the Riceberry rice malt had higher anthocyanin and vanillic acids relative to all barley malt wort. Fermentation and beer maturation reduced phenolic acids and antioxidant activity in all treatment. Nevertheless, beer produced from 40% (w/w)–80% (w/w) Riceberry rice malt maintained higher p-coumaric acid, vanillic acid, anthocyanin, and antioxidant activity in beers with lower 4-vinylguaiacol relative to all barley malt beer, which also had higher ferulic acid and sinapic acid contents. The beers made from POF+ yeast contained more 4-vinylguaiacol contents than those found in beers made from POF− yeasts. This study suggests that Riceberry rice malt or POF− yeast are suitable raw materials for phenolic acid off-flavour reduction and the stabilisation of antioxidant activity in beer

The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer

This study highlights the dynamics of phenolic acids, antioxidation, and 4-vinylguaiacol in beer produced with dark purple rice malt, also known as Riceberry rice malt, as an adjunct and base malt. Riceberry rice malt substituted barley malt at 40% (w/w), 60% (w/w), 80% (w/w), and 100% (w/w) with 100% (w/w) barley malt as the control. Two types of ale beer were produced with two yeasts, designated as POF− and POF+. The wort produced with the Riceberry rice malt had higher anthocyanin and vanillic acids relative to all barley malt wort. Fermentation and beer maturation reduced phenolic acids and antioxidant activity in all treatment. Nevertheless, beer produced from 40% (w/w)–80% (w/w) Riceberry rice malt maintained higher p-coumaric acid, vanillic acid, anthocyanin, and antioxidant activity in beers with lower 4-vinylguaiacol relative to all barley malt beer, which also had higher ferulic acid and sinapic acid contents. The beers made from POF+ yeast contained more 4-vinylguaiacol contents than those found in beers made from POF− yeasts. This study suggests that Riceberry rice malt or POF− yeast are suitable raw materials for phenolic acid off-flavour reduction and the stabilisation of antioxidant activity in beer

Perspective Chapter: The race for gluten-free malt extract and beer; the implication of polished broken rice and rice malt on the chemical properties of beer

Owing to the fact that there is diversity of rice cultivars; its global cultivation, and the physical characteristic such possessing husk, and rich starch endosperm makes rice a potential raw material for brewing gluten free beer. However, selection of rice cultivars for brewing is an ever-continuous studies with research themes centred on malting conditions; specialty rice malt production; mashing programmes suitable for rice; enzyme activities and physicochemical properties of malted rice; oxidation stability and organoleptic properties of beer produced from rice. However, using rice malt for brewing beer has limitations of inadequate free amino acids, low enzyme activity and high fraction of husk. Overcoming these limitations has influenced rice malt grist formulation, enzyme application to increase free amino acid and supplementing rice malt with defatted protein rice seed meal. This review article considers recent advancement in the use of rice and rice malt as adjunct and base material, respectively for brewing, and its implication on wort quality, enzyme activity, phenolic acids profile, antioxidant activity and organoleptic properties

Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions

Thunbergia laurifolia leaf is used in Thai herbal medicine to moderate alcohol, food poisoning, and other health-related diseases mainly due to its overwhelming phytochemical compounds which exert several biological functions such as antioxidant, and anti-inflammatory properties, among others. This study investigated the potential effects of hot air-drying conditions (TL-D80°C, TL-D90°C, and TL -D100°C) of T. laurifolia tea leaves on phenolic compounds, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant activities (AOA) of the infused teas. The results show that an increase in drying temperature significantly p0.05 on ABTS.+ scavenging activity. The phenolic compounds detected in infused teas were rosmarinic acid, caffeic acid, gallic acid, catechin, rutin, and quercetin. Regarding, the cumulative phenolic compounds TL-D100°C infused teas were significantly higher p<0.05 compared to TL-D90°C and TL-D80°C. The results suggest that drying conditions (i.e., TL-D100°C within 30 min) could be used to achieve appropriate moisture content of T. laurifolia tea leaves without compromising the phytochemical compositions and antioxidant potentials of the resulting infused teas