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How To Ferment Sorghum

How To Ferment Sorghum. Created By: Brianna Harner Lauren Martin Stefanie Terrasi Amy Tomasko. Overview. Fermented sorghum can be used to increase the nutritional quality of common Tanzanian food products such as banana beer, bread, and porridges

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How To Ferment Sorghum

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  1. How To Ferment Sorghum Created By: Brianna Harner Lauren Martin Stefanie Terrasi Amy Tomasko

  2. Overview • Fermented sorghum can be used to increase the nutritional quality of common Tanzanian food products such as banana beer, bread, and porridges • The process of sorghum fermentation can be effectively carried out in both school and entrepreneurial settings • Sorghum fermentation takes approximately 5 – 6 days to complete and uses readily available resources

  3. List of Materials • Sorghum grain • 2 Plastic containers • at least 6 liters • Large sack cloth • large enough to evenly spread sorghum grain out in one layer • Banana leaves • Community plate disc mill • obtain from ISPACES Innovation Space • Polyethylene bags • obtain from ISPACES Innovation Space • Gari • a common flour made from cassava root in Africa • 0.5 millimeter Sieve • 1 gram of Saccharomycescerevisiae • 15 milliliters of liquid glucose • Cooking Pot

  4. Step-By-Step Instructions to Ferment Sorghum → 1. Obtain Sorghum Grain from local store, market or find yourself. Sorghum plant Sorghum grain 2. Soak grain in tap water at room temperature (28 - 30°C) overnight in the 6 liter plastic container. Mbajiuka, C. S., Omeh, Y. S. and Ezeja, M. I. (2010).

  5. → Sun-drying the sorghum 3. Spread grains evenly on a wet sack cloth to drain then cover with banana leaves. Keep grains wet by spraying with tap water over a period of 4 days. Spreading grains evenly Covering grains with banana leaves 4. On the fifth day, let sorghum sun – dry. Mbajiuka, C. S., Omeh, Y. S. and Ezeja, M. I. (2010).

  6. Polyethylene bags 5. Use a community plate disc mill to make the sorghum into flour. Community Plate Disc Mill 6. Store sorghum flour in polyethylene bags at room temperature (28 - 30°C). Mbajiuka, C. S., Omeh, Y. S. and Ezeja, M. I. (2010).

  7. 7. Mash the sorghum malt. Mix together in a container as shown in step 8: 1 part gari to 2 parts malted flour to 6 parts water at 45°C (1:2:6) + + Gari Malted flour Water 8. Let mixture sit for 30 minutes in a container similar to the one shown below. Mbajiuka, C. S., Omeh, Y. S. and Ezeja, M. I. (2010).

  8. → → Pour mash from bucket To a cooking pot 9. After mixture has settled, scoop out 2 liters of the clear liquid on the top and store in a container at room temperature (28 - 30°C). 2 liters of the clear liquid Container to store clear liquid 10. Boil the remaining mash at 100°C for 30 minutes. 11. Cool the mash to 60°C. Mbajiuka, C. S., Omeh, Y. S. and Ezeja, M. I. (2010).

  9. Mash and Pot should be cooled Sieve 12. Add the clear liquid (from Step 9) back to the cooled mash. + Same container from step 9 13. Store combined mixture together for 12 hours at room temperature (28 - 30°C). 14. Filter mixture of clear liquid and sorghum mash through a sieve and rinse with 30 milliliters of water (45°C).This mixture is called a “wort”. Mbajiuka, C. S., Omeh, Y. S. and Ezeja, M. I. (2010).

  10. Mbajiuka, C. S., Omeh, Y. S. and Ezeja, M. I. (2010). 15. Next, weigh out 1 gram of dry Saccharomyces cerevisiae. Saccharomycescerevisiae 16. Add the dried Saccharomyces and 15 milliliters of glucose to 100 milliliters of the sorghum wort. 17. Let mixture sit for 6 hours, then strain through the sieve to allow the sorghum wort to ferment. 18. Add the 100 milliliters of fermented sorghum wort back into the 400 milliliter container.

  11. Application: Using Fermented Sorghum Flour to Make Banana Beer • Once fermented, sorghum flour can be used to make a variety of foods and beverages such as Banana Beer Battcock, M. and Azam-Ali, S. (1998).

  12. References • Text • Mbajiuka, C. S., Omeh, Y. S. and Ezeja, M. I. Fermentation of sorghum using yeast (Saccharomycescervisiae) as a starger culture for Burukutu production. Continental J. Biological Sciences. 3(2010):63-74, 2010. Print. • Battcock, M. and Azam-Ali, S. (1998). Products of yeast fermentation. Fermented fruits and vegetables a global perspective. Rome, Italy: FAO. Web. • Photos: • National Farmers Federation. (2011). Web. http://www.nff.org.au/ • Beeriety. (2010). Gluten –free beer. Web. http://blog.beeriety.com/2010/01/26/gluten-free-beers/ • Webs. (2011). Web. www.freewebs.com • Google. (2011). Images. Web. http://www.google.com/imghp?hl=en&tab=wi • EMD. (2002). Malt extract broth. Web. http://85.238.144.18/analytics/Micro_Manual/TEDISdata/prods/1_05397_0500.html

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