Mbuyu Ilunga Eddy1, Elie K. Umba2, Gloire M. Ngoie3, Alexandre Liaras4, Trésor K. Lukusa5, K. Marsi Mbayo6, Emery M. KALONDA7, Honoré N. Nday8, Benoit K. Musans9, Jean-Baptiste S. Lumbu10, and Crépin W-S. Kyona11
1 Laboratoire de Chimie, Département de Chimie, Faculté des Sciences, Université de Lubumbashi, BP1825 Lubumbashi, RD Congo
2 Central Laboratory, Department of Quality Control, Brewery Simba P.B.300, Lubumbashi, RD Congo
3 Department of Industrial Chemistry, Higher Institute of Applied Techniques, Kolwezi, RD Congo
4 Technical Direction, Brewery Simba P.B. 300, Lubumbashi, RD Congo
5 Department of Chemistry and industry, Faculty of Sciences and technology, University of Lubumbashi, Lubumbashi, RD Congo
6 Chemistry Department, Faculty of Sciences, University of Lubumbashi, Lubumbashi, RD Congo
7 Laboratoire des substances naturelles, Département de Chimie, Faculté des Sciences, Université de Lubumbashi, RD Congo
8 Central Laboratory, Department of Quality Control, Brewery Simba P.B.300, Lubumbashi, RD Congo
9 Central Laboratory, Department of Quality Control, Brewery Simba P.B.300, Lubumbashi, RD Congo
10 Department of Chemistry and industry, Faculty of Sciences and technology, University of Lubumbashi, Lubumbashi, RD Congo
11 Department of Chemistry and industry, Faculty of Sciences and technology, University of Lubumbashi, Lubumbashi, RD Congo
Original language: English
Copyright © 2026 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The objective of this work was to carry out micro-brewing trials of some cereals commonly used as a starchy material in the preparation of artisanal drinks in the province of Haut-Katanga in Democratic Republic of Congo (DRC) and to make a complete analysis of the various parameters sought on the latter in a conventional brewery. Thus, we have selected two types of cereals traditionally used, sorghum (Sorghum Bicolor) and finger millet (Eleusine Coracana) and two other types of cereals conventionally used in brewing on an industrial scale, maize (Zea Mais) and Malt (Hordeum Vulgare). Different parameters such as density, turbidity, pH, coloring, filtration time, fat, humidity, saccharification and yield were sought and it emerges from the different results that the density of malts is found to be imposing by its extractable carbohydrate material compared to the selected test cereals, the turbidity was very acceptable in the two cereals including sorghum at 2.755 EBC and finger millet 2.39 EBC. Regarding pH, acidity was most noted in finger millet must 5.38; finger millet color was the highest of all samples, sorghum had a very long filtration time of 80 minutes, high moisture of 13.11% was found in semolina, fat was higher in the malt samples and finally, a conventional brew was performed to allow us to bring out the overall yield of 77.10% for the malt and that of 77.79%. These yields were quite high compared to those of the test cereals including finger millet with 55% and sorghum with 45.3%, but the yields obtained are still acceptable.
Author Keywords: cereals, conventional brew, parameters, yields.
