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Brewing with Sorghum: A Comprehensive Guide to Sorghum Beer offers a one-stop shop for readers to learn about all aspects of this high-potential product. The entire process from malting sorghum to producing beer is addressed, as well as the fundamentals and theories of the process, the methods and procedures for malting sorghum, and the enzymatic alterations that take place during the malting process. The steps involved in making sorghum beer: mashing, saccharification, boiling wort, fermentation, filtration, packaging, and storage, are also covered, as well as sensory evaluation and quality control methods. Moving from background and foundational information into practical content, this book will be useful to users of various levels of knowledge and familiarity with the topic. Case studies and brand success stories, as well as information on process improvement and best practices are included throughout. Food and beverage researchers from academic, industry, and governmental settings will benefit from this resource.
List of contents
1. Introduction to Sorghum Beer
2. Sorghum as a Raw Material
3. Malting Process for Sorghum Beer Production
4. Brewing Process for Sorghum Beer
5. Quality Control and Sensory Evaluation
6. Microbiology and Safety Considerations
7. Innovations and Future Trends in Sorghum Beer Production
8. Case Studies and Success Stories
9. Conclusion and Future Directions
About the author
Professor DESOBGO ZANGUE Steve Carly is a highly skilled scholar and scientist specializing in food technology, specifically in brewing processes and other technical procedures. In 2003, he commenced his academic pursuit by enrolling in the National School of Agro-Industrial Sciences (ENSAI) at the University of Ngaoundere in Cameroon to obtain a master's degree. Simultaneously, he fulfilled the role of a Research Assistant at the Department of Process Engineering. Pr. DESOBGO ZANGUE became an Assistant Lecturer at the University Institute of Technology (UIT) at the University of Ngaoundere in 2008. Due to his commitment and specialized knowledge, he accomplished his Ph.D. in 2012 and subsequently advanced to the role of Associate Professor at the University Institute of Technology (UIT) at the University of Ngaoundere in 2019. Pr. DESOBGO ZANGUE has made noteworthy contributions to the field of food technology during his career. He has authored a multitude of papers on brewing operations and other engineering processes, demonstrating his profound expertise and research acumen. Furthermore, he has actively engaged in the revitalization of his school's program, guaranteeing that students are provided with current and pertinent instruction in the sector. Pr. DESOBGO ZANGUE's enthusiasm for teaching goes beyond the confines of the classroom. He presently delivers lectures on many topics such as malting and brewing sciences, fruits and vegetables technologies, wine and spirit technology, and unit operations. His proficiency and mentorship have also drawn the interest of numerous master's and Ph.D. students who are presently pursuing their studies under his supervision at the National School of Agro-Industrial Sciences of the University of Ngaoundere.
