Production and quality evaluation on non-alcoholic sorghum malt beverage

The present study aimed to produce a non-alcoholic malt beverage using Feterita sorghum malt and evaluation of the product quality. Two products (A and B) of non- alcoholic sorghum malt beverage were prepared by addition of two different amounts of caramel. The quality of the products was evaluated using physical, chemical and sensory tests. The physicochemical properties of sorghum wort in terms of reducing sugars, pH, colour and original gravity were 43, 53 wort A were 39.42 and 41.67 mg/ml, 6.59 and 6.68 9 and EBC, 1.026 and 0.846 in wort A and wort B, respectively. The analysis of non-alcohol beverage indicated that the specific gravity, pH, total acidity, colour and alcohol content of product A and product B were 1.012 and 1.045 and 6.43, 6.39 and 3.4%, 3.8%, 12 EBC and13 EBC and 0.033 v/v and 0.043 v/v, respectively. In addition, iodine reaction was negative in each of the two products. It is concluded that effective use of germination to process sorghum grain for beverage requires a control of the temperature and time. More research is needed in order to understand the adjustments made with different stages of processing of malted beverages.