The use of Ragi (Eleusine coracana) in brewing.

Ragi flour was used at 30, 40 and 50% levels to replace barley malt and was fermented as such or by adding protease (at 100 mg%) and amylase (at 200 mg%). Ragi flour was cooked for 10 min at 75-80 degree C before mixing with barley malt. The wort was mashed at 40-78 degree C for 10-30 min. The combination of 50% ragi and 50% barley malt was found to be ideal and hence used in further studies. When mashed without enzymes the alpha-amino N level in wort was 120 mg/l and the degree of fermentation was lower than the control. With enzymes the alpha-amino N level was higher (175 mg/l) and the degree of fermentation was also improved. Colour and foaming characters of the ragi-barley malt beer was similar to an all barley malt beer but the flavour was not as malty.