Abstract:
Beers brewed from barley or wheat based malt are generally considered unsuitable for
individuals suffering from coeliac disease or gluten intolerance. Finger millet is one of the
gluten free grain for the production of beer and it is widely available in Ethiopia. In this study,
brewing with raw finger millet using the Ondea® Pro exogenous enzyme formulation (α-
amylase, β-glucanase, xylanase, proteinase, pullulanase, and lipase) was compared to brewing
with finger millet malt by using infusion mash method and saccharomyces cervisea yeast for
fermentation. The standard quality parameters of beers and worts were assessed according to
European Brewery Convention (EBC) method. The physicochemical parameter results of raw
finger millet beer (OG=11.85, AE=2.76, Alc (v/v) =4.77, Color=8.15, BU=17.93, ADF=71.2,
pH= 4.28, VDK=0.19, Haze=0.75) and malted finger millet beer(OG=11.97, AE=2.69, Alc (v/v)
=4.81, Color=13.63, BU=18.12, ADF=73.5, pH= 4.23, VDK=0.18, Haze=0.69) were obtained.
The sensory evaluation were also assessed. It was found that brewing with either raw finger
millet or finger millet malt can result in good fermentation progress and a satisfactory quality of
the beer. The production of beer brewed with raw finger millet lead to a final product whose
sensory quality was described as fruity, sweet, with little body and the malted one also
characterized as grainy, astringent and slightly bitter
Key Words: Raw finger millet, finger millet malt, gluten-free beer, all-finger millet beer, beer
