scholarly journals Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e10968
Author(s):  
Chigozie E. Ofoedu ◽  
Chibugo Q. Akosim ◽  
Jude O. Iwouno ◽  
Chioma D. Obi ◽  
Ivan Shorstkii ◽  
...  
Keyword(s):  
Cold Water ◽  
Amino Nitrogen ◽  
Water Extract ◽  
Sensory Attributes ◽  
Hot Water ◽  
Soluble Nitrogen ◽  
Rice Grain ◽  
Rice Varieties ◽  
Barley Malt ◽  
Sugar Profile

Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination with barley malt in today’s brewing. However, the recent growing realisation of the potential and applications of rice malt for brewing an all-rice malt beer through varying malting conditions cannot be overlooked. In this study, therefore, the characteristic changes in malt, wort, and beer from different Nigerian rice varieties (FARO 44, FARO 57, NERICA 7) as influenced by varying malting conditions (steeping duration (18, 24 and 30 h), germination periods (2, 3 and 4 days) and kilning temperatures (50 and 55 °C)), were investigated. Rice (grain) samples were examined by thousand kernel weight (TKW), germinative energy (GE), germinative capacity (GC), and degree of steeping (DoS). To ensure that rice wort/beer with unique beer style and enhanced attributes, comparable to barley wort/beer is produced, malting conditions that produced rice malts with peak diastatic power (DP), cold water extract (CWE), and hot water extract (HWE) were selected. Peak DP, CWE and HWE were obtained at FARO 44 (18 h steeping, 3 days germination, 55 °C kilning (S18G3K55°)), FARO 57 (30 h steeping, 2 days germination, 50 °C kilning (S30G2K50°)) and NERICA 7 (24 h steeping, 3 days germination, 55 °C kilning (S24G3K55°)). Selected malts were further tested for moisture content, total nitrogen, malt yield and malting loss and subsequently progressed to wort and beer production. Wort’s pH, total soluble nitrogen (TSN), brix, kolbach index (KI), free amino nitrogen (FAN), dextrose equivalent (DE), original extract (OE) and sugar profile were determined, as well as beer’s pH, colour, apparent extract (AE), alcohol by volume (%ABV), turbidity and sensory attributes. Rice grain varied significantly (p < 0.05) in TKW, GE, GC and DoS across varieties. Despite wort’s pH, TSN, DE, OE as well as beer pH, colour, AE and turbidity resembling (p > 0.05) across varieties, wort’s brix, KI, FAN, sugar profile as well as beer’s %ABV, differed significantly (p < 0.05). Sensory attributes of appearance, colour, mouthfeel, and overall acceptability in beer differed noticeably (p < 0.05), except for aroma and taste (p > 0.05). Overall, the rice beer, though very slightly hazy, represented a pale yellow light lager, which is indicative of its peculiar beer style. Besides increased DP and enhanced hydrolysis, varying malting conditions of current study could serve as a pathway of reducing the cost of exogenous (commercial) enzymes or barley malt imports, together with decreasing barley’s dependency for brewing in the tropics.

scholarly journals Effect of Experimental Variables on the Malting Performance of Nigerian Maize Oba Super 2 Variety

2020 ◽  
pp. 20-31
Author(s):  
A. O. Agbo ◽  
F. J. C. Odibo ◽  
A. E. Mbachu
Keyword(s):  
Cold Water ◽  
Amino Nitrogen ◽  
Water Extract ◽  
Water Soluble ◽  
Hot Water ◽  
Water Soluble Protein ◽  
Hot Water Extract ◽  
Applied Microbiology ◽  
S Period ◽  
Malting Loss

Background: The Nigerian cultivar, Oba Super 2 (OS2) maize is inexpensive but under- utilized owing to poor development of malting technology for brewing. Aim: To study the effects of experimental variables on the malting performance of Nigerian maize Oba Super 2 variety. Study Design: Exploratory. Place and Duration of Study: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Nigeria, between March, 2018 to September, 2019. Methodology: Certified Oba Super 2 maize variety was obtained from Premier Seed Limited, Zaria. The grain sample was malted at varying steeping (S) period (S30, S36 and S42 hours), different germination (G) period (0, 1, 2, 3, 4 and 5 days) and varying kilning (K) temperatures (45, 50 and 55°C) to determine the malting performance. The properties of the un-malted and malted maize were determined using standard methods. Data were analysed using analysis of variance (ANOVA) at P < 0.05. Results: The malting loss (ML) was significantly higher (P < 0.05) at different steeping period, on the fifth day of germination (G5). The cold water extract (CWE) was significantly higher (P < 0.05) on the fourth day of germination (G4) kilned at K50. The values for hot water extract (HWE) were significantly higher (P < 0.05) on the G4 at K45, K55 and K50, respectively, while free alpha amino nitrogen (FAN) values were significantly higher (P < 0.05) on the G4, all kilned at K50. The values for diastatic power (DP) were significantly higher (P < 0.05) on the G5, kilned at K50, while the cold water soluble protein (CWS-P) was significantly higher (P < 0.05) on the G3 kilned at K50. Conclusion: The results indicated that longer steeping and germination periods as well as moderate kilning temperature contributed maximally in improving the malting properties and high extract yields.

scholarly journals Antibacterial activity of ginger extracts and its essential oil on some of pathogenic bacteria

2010 ◽  
Vol 7 (3) ◽  
pp. 1159-1165
Author(s):  
Baghdad Science Journal
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Cold Water ◽  
Water Extract ◽  
Ethanolic Extract ◽  
Hot Water ◽  
Diffusion Method ◽  
Resistant Bacteria

The antimicrobial activity of ginger extracts ( cold-water, hot-water, ethanolic and essential oil ) against some of pathogenic bacteria ( Escherichia coli , Salmonella sp , Klebsiella sp , Serratia marcescens, Vibrio cholerae , Staphylococcus aureus , Streptococcus sp) was investigated using Disc diffusion method , and the results were compared with the antimicrobial activity of 12 antibiotics on the same bacteria . The results showed that the ginger extracts were more effective on gram-positive bacteria than gram-negative . V. cholerae and S. marcescens,were the most resistant bacteria to the extracts used , while highest inhibition was noticed against Streptococcus sp (28 mm) . The ethanolic extract showed the broadest antibacterial activity ( 11 to 28 mm ) , in comparison with moderate activity of essential oil , it was observed that the cold-water extract was more effective on the bacteria than hot-water extract . Ginger ethanolic extract presented higher diameter of inhibition zone for Streptococcus sp than in Ciprofloxacin , Cefotaxime , Cefalotin , Cephalexin and Cephaloridine , also it was found a similarity between the higher inhibition zones of ethanolic extract of ginger and some antibiotics for S. aureus , E. coli , Salmonella sp and Klebsiella sp . V. cholerae and S. marcescens,also highly resistant to antibiotics . Phytochemical analysis of ethanolic extract of ginger revealed the present of glycosides, terpenoids, flavonids and phenolic compounds

scholarly journals BIOCHEMICAL STUDIES ON SHOCK

1944 ◽  
Vol 79 (1) ◽  
pp. 23-33 ◽  
Author(s):  
Jane A. Russell ◽  
C. N. H. Long ◽  
Alfred E. Wilhelmi
Keyword(s):  
Oxygen Uptake ◽  
Rat Liver ◽  
Liver Tissue ◽  
Kidney Tissue ◽  
Amino Nitrogen ◽  
Water Extract ◽  
Hot Water ◽  
Liver Slices ◽  
Normal Rat ◽  
Severe Shock

1. With increasing severity of shock following hemorrhage in fasted rats there is an increasing depression in the rate of oxygen uptake, in oxygen, of liver slices from the bled animals. The respiration of kidney tissue is only slightly depressed even in severe states of shock. 2. The rates of oxygen uptake of liver tissue from bled rats are nicely correlated with the increases in blood amino nitrogen that follow severe hemorrhage. 3. A supplement of coenzyme factors, in the form of a hot water extract of normal rat liver, increases the oxygen uptake of liver tissue from rats in mild shock, but is without effect on the respiration of liver slices from rats in moderate or severe shock. 4. The ability of rat liver to oxidize succinate is not impaired even in severe shock, but the extra oxygen uptake does not improve the basal rate of respiration of the tissue. 5. Effects on the rate of oxygen uptake of normal rat liver slices comparable to those seen after hemorrhage could be produced by exposing the tissue to an atmosphere of nitrogen for periods of 15 and 60 minutes. This treatment had more marked effects on the respiration of kidney slices than are found after hemorrhage, but the kidney, unlike the liver, exhibited a marked degree of recovery in the presence of glucose. 6. The significance of these findings is briefly discussed.

scholarly journals Assessment of Cosmeceutical Potentials of Selected Mushroom Fruitbody Extracts Through Evaluation of Antioxidant, Anti-Hyaluronidase and Anti-Tyrosinase Activity

J ◽  
2020 ◽  
Vol 3 (3) ◽  
pp. 329-342
Author(s):  
Dang Lelamurni Abd Razak ◽  
Anisah Jamaluddin ◽  
Nur Yuhasliza Abd Rashid ◽  
Nor Ajila Sani ◽  
Musaalbakri Abdul Manan
Keyword(s):  
Cold Water ◽  
Schizophyllum Commune ◽  
Radical Scavenging ◽  
Water Extract ◽  
Antioxidant Property ◽  
Tyrosinase Activity ◽  
Hot Water ◽  
Scavenging Activity ◽  
Hyaluronidase Activity ◽  
Hot Water Extract

Cosmeceutical formulations containing naturally derived active ingredients are currently preferred by consumers worldwide. Mushrooms are one of the potential sources for cosmeceutical ingredients but relevant research is still lacking. In this study, hot- and cold-water extractions were performed on four locally-cultivated mushrooms—Pleurotus ostreatus, Ganoderma lucidum, Auricularia polytricha and Schizophyllum commune—with the aim to assess the cosmeceutical potential of these mushroom fruitbody extracts. Total phenolics, polysaccharide and glucan content were determined. Antioxidant property of the mushroom extracts was assessed by determining the DPPH radical scavenging, ferric-reducing (FRAP) and superoxide anion (SOA) scavenging activity. Anti-hyaluronidase activity was used as an indicator for the anti-aging and anti-inflammatory property, while anti-tyrosinase activity was evaluated to assess the anti-pigmentation or whitening property of these extracts. Our results showed that total polysaccharide content of P. ostreatus extracts was the highest (235.8–253.6 mg GE/g extract), while extracts from G. lucidum contained the lowest glucan (10.12–10.67%). Cold-water extract from S. commune exhibited substantial tyrosinase inhibition activity (98.15%) and SOA scavenging activity (94.82%). The greatest hyaluronidase activity was exhibited by G. lucidum hot-water extract, with the value of 72.78%. The findings from the correlation analyses suggest that the cosmeceutical properties of these mushrooms can be attributed mainly to the combination of different types of compound such as polysaccharides and phenolics. Overall, cold-water extract of S. commune and hot-water extract of G. lucidum showed the best results and may be further investigated.

Structural investigation of water-hyacinth (Eichhornia crassipes) polysaccharides. Part I. Water-soluble polysaccharides

1988 ◽  
Vol 66 (11) ◽  
pp. 2777-2781 ◽  
Author(s):  
Mohamady A. Issa
Keyword(s):  
Water Hyacinth ◽  
Eichhornia Crassipes ◽  
Structural Investigation ◽  
Main Chain ◽  
Cold Water ◽  
Water Extract ◽  
Water Soluble ◽  
Hot Water ◽  
Side Chains ◽  
Hot Water Extract

A galactomannan and a branched (1 → 3)-β-D-glucan were isolated from the water hyacinth plant. The galactomannan, purified from the cold water extract, is composed of D-galactose and D-mannose in a ratio of 1.0:2.8. It has a (1 → 4)-linked D-mannose backbone, one out of three D-mannose residues being substituted with a single α-D-galactosyl unit. The branched (1 → 3)-β-D-glucan isolated from the hot water extract has a main chain composed of β-(1 → 3)-linked D-glucopyranosyl residues, and two single β(1 → 6)-D-glucopyranosyl groups attached as side chains to, on average, every 5 sugar units of the main chain. In addition, the branching of the β-glucan occurs regularly at O-6 of the β-(1 → 3)-linked backbone.

Antioxidant Properties of Glossogyne tenuifolia

2006 ◽  
Vol 34 (04) ◽  
pp. 707-720 ◽  
Author(s):  
Joan-Hwa Yang ◽  
Shu-Yao Tsai ◽  
Ching-Mei Han ◽  
Chun-Chien Shih ◽  
Jeng-Leun Mau
Keyword(s):  
Cold Water ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Hot Water ◽  
Butylated Hydroxyanisole ◽  
Ferrous Ions ◽  
Water Extracts ◽  
Hot Water Extract ◽  
Ethanolic Extracts ◽  
Glossogyne Tenuifolia

Glossogyne tenuifolia (Labill) Cass. (Compositae) is a special medicinal plant in the Pescadores Islands. Ethanolic, cold and hot water extracts were prepared from the dried herb and their antioxidant properties and components were studied. Ascorbic acid, α-tocopherol, butylated hydroxyanisole, citric and ethylenediaminetetraacetic acids were used in assays for comparison. With regard to EC50 values in antioxidant activity, ethanolic and hot water extracts (0.08 and 0.09 mg/ml) were much more effective than the cold water extract (0.76 mg/ml). At 1.0 mg/ml, reducing capacities were 1.57, 0.31 and 1.04 for ethanolic, cold water and hot water extracts, respectively. Scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals were in descending order: ethanolic > cold water > hot water extracts. At 20 mg/ml, the hot water extract chelated all hydroxyl ions (100%) whereas the scavenging ability of the cold water extract was 68.86%. Chelating abilities on ferrous ions were in descending order: cold water > hot water > ethanolic extracts. Phenols were found to be the major antioxidant components. All EC50 values were below 20 mg/ml, and some even below 0.1 mg/ml, indicating that all three extracts from G. tenuifolia were rich in antioxidant properties.

scholarly journals Comparative Efficacy of Aloe vera (Linn) and Aloe schweinfurthii (Baker) Powdered Leaf Extracts in the Control of Some Plant Fungal Pathogens

2019 ◽  
pp. 1-9
Author(s):  
A. O. Alejo ◽  
A. M. Ajayi ◽  
B. O. Akinyele
Keyword(s):  
Fungal Pathogens ◽  
Plant Pathogens ◽  
Cold Water ◽  
Aloe Vera ◽  
Water Extract ◽  
Antimicrobial Activities ◽  
Hot Water ◽  
Colletotrichum Lindemuthianum ◽  
Leaf Extracts ◽  
Hot Water Extract

Evaluation of the relative efficacy of powdered leaf extracts of Aloe vera (Linn) and Aloe schweinfurthii (Baker) in the control of some plant pathogens was undertaken in this work. Antimicrobial activities of the extracts obtained using cold water, hot water and ethanol were tested against four fungal spp., namely, Alternaria solani, Colletotrichum lindemuthianum, Sclerotium rolfsii and Trichophyton rubrum. The phytochemical screening of the leaf extracts of the two aloe species revealed the presence of bioactive compounds such as alkaloids, tannins, saponins, flavonoids, cardiac glycosides, phytates and oxalates. The extracts were observed to exhibit varying inhibitory effects on the selected fungi. Ethanolic extract of A. vera at 50 mg/ml and 100 mg/ml had the greatest impact on A. solani and C. lindemuthianum respectively. Similarly, cold water extract of A. schweinfurthii at 100 mg/ml was the most effective against S. rolfsii and T. rubrum. However, hot water extract of A. vera was least effective against C. lindemuthianum. Also, the efficacy of cold water extract of A. schweinfurthii at 50 mg/ml was very low against T. rubrum and A. solani. The hot water extract of A. schweinfurthii at 20 mg/ml also showed the least effect against S. rolfsii. Consequently, extracts from both Aloe species can be recommended in the management of the four fungal pathogens evaluated in this study. It is hoped that in no distant future, botanical fungicides would be developed from the two Aloe species.

scholarly journals Annona muricata: Comparative Assessment of the Antibacterial Activities of the Leaf and Stem Extracts against Multiple Antibiotic Resistant Clinical Isolates

2020 ◽  
pp. 12-21
Author(s):  
O. O. Agunloye ◽  
A. K. Onifade
Keyword(s):  
Antibacterial Effect ◽  
Cold Water ◽  
Water Extract ◽  
Antibacterial Activities ◽  
Hot Water ◽  
Annona Muricata ◽  
Antibiotic Resistant ◽  
Crude Extracts ◽  
Hot Water Extract ◽  
Zones Of Inhibition

This study was conducted to determine the antibacterial effect of crude extracts of Annona muricata, comparing the leaf and stem bark extracts using the same extraction solvents. The bacteria isolates were obtained from the hospital. The isolates obtained are Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae, Proteus mirabilis and Streptococcus pyogene; they were confirmed using standard techniques. Multiple antibiotic-resistant was confirmed in the isolates after antibiotic susceptibility testing. Extracts were prepared from the leaf and stem of A. muricata using ethanol, chloroform, cold water and hot water. The antibacterial activities of the crude extracts were assayed using the agar well diffusion method. The phytochemical screening revealed the presence of saponins, Tannins and flavonoid especially in the ethanol extracts of both leaf and stem part of the plant. All the extract showed varying degrees of antibacterial activities. Chloroform and Hot water rated best for antibacterial activities in this study. A. muricata stem hot water extract has zones of inhibition that ranges from 16.003 ± 0.009 mm to 1.000± 0.006 mm. A. muricata leaf hot water extract has antibacterial effect with zones ranging from 14.500± 0.009 mm to 1.000± 0.006 mm across the isolates. Cold water extracts recorded the lowest zones of inhibition from this study for the stem and Bark antibacterial activities. The stem of A. muricata has higher inhibitory effect on the test isolates compared to the leaf of      A. muricata.

scholarly journals Polysaccharides from Basidiocarps of the Polypore Fungus Ganoderma resinaceum: Isolation and Structure

Polymers ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 255
Author(s):  
Roman Bleha ◽  
Lucie Třešnáková ◽  
Leonid Sushytskyi ◽  
Peter Capek ◽  
Jana Čopíková ◽  
...  
Keyword(s):  
Cold Water ◽  
Water Extract ◽  
Anion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Water Soluble ◽  
Hot Water ◽  
Neutral Sugar ◽  
Flame Ionization ◽  
Composition And Structure ◽  
Mass Spectrometry Detector

In this study, we focused on the isolation and structural characterization of polysaccharides from a basidiocarp of polypore fungus Ganoderma resinaceum. Polysaccharide fractions were obtained by successive extractions with cold water at room temperature (20 °C), hot water under reflux (100 °C), and a solution of 1 mol L−1 sodium hydroxide. The purity of all fractions was controlled mainly by Fourier transform infrared (FTIR) spectroscopy, and their composition and structure were characterized by organic elemental analysis; neutral sugar and methylation analyses by gas chromatography equipped with flame ionization detector (GC/FID) and mass spectrometry detector (GC/MS), respectively; and by correlation nuclear magnetic resonance (NMR) spectroscopy. The aqueous extracts contained two main polysaccharides identified as a branched O-2-β-d-mannosyl-(1→6)-α-d-galactan and a highly branched (1→3)(1→4)(1→6)-β-d-glucan. Mannogalactan predominated in the cold water extract, and β-d-glucan was the main product of the hot water extract. The hot water soluble fraction was further separated by preparative anion exchange chromatography into three sub-fractions; two of them were identified as branched β-d-glucans with a structure similar to the corresponding polysaccharide of the original fraction. The alkaline extract contained a linear (1→3)-α-d-glucan and a weakly branched (1→3)-β-d-glucan having terminal β-d-glucosyl residues attached to O-6 of the backbone. The insoluble part after all extractions was identified as a polysaccharide complex containing chitin and β-d-glucans.

Preliminary study in improving the malting properties of Dawa, local Sorghum (Sorghum vulgare) variety.

2017 ◽  
Vol 1 (2) ◽  
Author(s):  
Sophina Ogonna Umeh ◽  
Jude Okpalla ◽  
Joy Uwaoma
Keyword(s):  
Cold Water ◽  
Water Extract ◽  
Primary Objective ◽  
Hot Water ◽  
Raw Material ◽  
Sorghum Vulgare ◽  
High Germination ◽  
Hot Water Extract ◽  
Aseptic Conditions ◽  
Malting Loss

Improving the malting properties of local sorghum [Dawa] (sorghum vulgare) was investigated. Malting is the germination of cereal gain in moist air under controlled conditions, the primary objective being to promote the development of enzymes which are not present in the ingeminated grain. Steeping, germination and kilning temperatures and conditions were altered to affect the improvement of the malt to be produced. Aseptic conditions were employed to avoid contamination of the process. A steeping regime of 52 hours was adopted. The steeping cycle involves 22 hours water steep and 8 hours air rest. Germination was done for 5 days during which enzymes development took place. Kilning was done in an oven for 24 hours at 500C so as to arrest germination. After these, grain and malt analyses were carried out. During the analyses, the following results were obtained: Moisture content (5.4%), thousand corn weight (28.5g), Germinative energy (95.5%), Germinative capacity (90%), cold water extract (44.8%), hot water extract (23%) and malting loss (13%). The result obtained shows that the sorghum variety had high malting loss which was attributed to the high germination temperature used. Also from the result, a Germinative capacity of 90% was gotten. This makes the sorghum (Dawa) variety a good grain raw material for brewing.

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