# Maize and Sorghum as Raw Materials for Brewing, a Review
## 2 Maize and Sorghum: Raw Materials for Brewing
### The Use in Brewing
#### 2.3.2 Sorghum
To reduce these deficiencies, _Aspergillus oryzae_ can be added; it has been shown to improve the malting characteristics of sorghum. By using this adjuvant, \(\alpha\)-amylase was positively affected. There were no differences for \(\beta\)-amylase [7]. In Africa, sorghum is traditionally the most important raw material in beer production, both malted and as an adjuvant [102; 103]. The presence of sorghum beers on the market is proof of the potential of this cereal in brewing. However, in order to improve the sensory properties of the finished product, it is necessary to obtain a quality sorghum malt or to use it in combination with other cereals [7; 104]. In Africa, different types of traditional fermented beverages have been described, commonly named opaque beers or sorghum beers. These beverages have both sociocultural and nutritional value. They are known as dolo in Burkina Faso, ikagage in Rwanda, amgba in Cameroon, pito or burukutu in Nigeria and Ghana, merissa in Sudan, doro or chipuku in Zimbabwe, bili bili in Chad, mtama in Tanzania, tchapalo in Ivory Coast, Togo and Benin, and kafir in South Africa. These beverages play a central role in these cultures and are a significant part of the diet for a growing part of the population. The presence of nonspecific microorganisms in the traditional starter cultures of some of these beverages can make it more difficult to monitor the fermentation process--this, in turn, can lead to finished products of variable quality. That is why it is recommended to use pure starter cultures to reduce organoleptic variations and decrease the risk of contamination with pathogenic microorganisms. Controlled fermentation also increases the chances of preserving traditional sorghum beer, giving it a longer shelf life. Pasteurization would also solve the issue of sorghum beer's relatively short shelf life, which is a problem for the brewing industry. As a potential alternative to the use of synthetic preservatives, pasteurization of beer could be combined with plant extracts. It is well known that the main determinant factor in the deterioration of beverages is the presence of Gram-negative bacteria, Gram-positive bacteria, and molds [84]. In African countries, sorghum beer is generally consumed at festivals, weddings, prayers, rituals, birth ceremonies, and funeral rituals. For example, in Burundi and Rwanda, the consumption of this beer marks the beginning of the handing over of the dowry during traditional marriages. The families in question share pleasures around a clay pot of sorghum beer. Sorghum beer signifies the connection between the couple and their families. Meetings and community work also often end with the consumption of this beer. Sorghum beer contributes significantly to the diets of many persons in developing countries and is largely consumed by the poor. Sorghum beer has a high content of B vitamins, such as riboflavin, nicotinic acid, and folic acid. It is also rich in amino acids, and in mineral substances such as calcium, sodium, potassium, magnesium, iron, and zinc. In general, sorghum beer has a higher nutritional value than European barley beers, due to its high content of lactic acid bacteria, yeast and other suspended materials [13]. Sorghum beer is considered both a food (energizer) and an alcoholic drink. This may be why Africans, especially in rural regions, consume fairly late quantities of sorghum beer [83]. Nigeria produces over 900 million liters of beer annually, and most of it is made from sorghum. This cereal has crossed to parts of Eastern and Southern Africa, the United States, Mexico, Cuba, and Israel (where sorghum beer is also produced) [30; 105]. In Togo, about 60% of national sorghum production is used to produce two types of sorghum beer: Tchoukoutou and Tchakpalo. The manufacturing and marketing of this beer remains primarily the purview of Togolese women, from which they derive significant earnings. Sorghum beer is a key socioeconomic factor in northern Togo, where it is served in large quantities on holidays.