Beers from malted gluten-free and climate smart pearl millet or sorghum grains

Their physicochemical properties and principal volatile compounds

Authors

  • Sarah N.P. Nengola Author
  • Annastasia K. Ekandjo University of Namibia Author
  • Werner Embashu University of Namibia Author
  • Komeine K M Nantanga University of Namibia Author

DOI:

https://doi.org/10.66365/jnss.2024.08

Keywords:

flavour; colour; alcohol; congeners; gluten-free; climate-smart

Abstract

Omalovu giilya is an opaque beer from Namibia brewed using malts of pearl millet (mahangu) or sorghum. There is limited data on physicochemical properties and volatile compounds of omalovu. The study investigated the pH, titratable acidity, alcohol, colour, and principal volatile compounds of omalovu brewed using malts of pearl millet varieties (Okashana 2, Kantana, and Kangara) and sorghum (Macia and a landrace referred to as Red sorghum) varieties. Omalovu was fermented for 9 hours at temperature of 37°C. Omalovu pH, alcohol, titratable acidity, and calories were within the reported ranges of other sorghum or pearl millet opaque beers. However, the values of omalovu physicochemical properties were generally lower compared to the reference commercial lager beer used. Omalovu brewed using the malts of Okashana 2 pearl millet variety and of Macia sorghum variety had significantly higher pH, alcohol, titratable acidity, and calories than all other omalovu samples. The compositions of diacetyl, n-propanol, isobutanol, ethyl acetate, amylalcohol, and acetaldehyde in omalovu samples were lower or within given range for barley lager beer but were like the values reported for sorghum opaque beer. Omalovu brewed using the malts of Okashana 2 pearl millet variety had a significantly higher 2,3-pentanedione, n-propanol, isobutanol, amylalcohol, and acetaldehyde than other omalovu samples. These climate-smart, gluten-free grains can produce beers that with processing optimisation can be of commercial value in the uncertain future battling with climate change effect, and potentially suitable for individuals affected by gluten intolerance and ataxia and celiac issues.

Author Biographies

  • Sarah N.P. Nengola

    Sarah N.P. Nengola is a pharmaceutical marketing and sales representative at Erongomed. Her position focuses on bringing awareness to affordable medication from which different communities can benefit. Sarah received a distinction in her undergraduate research project on molecular identification of lactic acid bacteria. She graduated with a BSc (Hons) Biomedical in Applied Biochemistry from the University of Namibia.

  • Annastasia K. Ekandjo, University of Namibia

    Annastasia K. Ekandjo is a Senior Technologist and PhD candidate in the Department of Biochemistry, Microbiology, and Biotechnology at the University of Namibia. Her PhD research utilises Omics technology to conduct a comprehensive molecular characterisation of drought-tolerant plants. Focusing on transcriptomic and metabolomic analyses, her study aims to uncover underlying mechanisms of drought tolerance. Annastasia holds an honours degree in Biochemistry and Chemistry and a Master of Science degree in Industrial Biochemistry, both from the University of Namibia.

  • Werner Embashu, University of Namibia

    Werner Embashu is a senior researcher at the Multidisciplinary Research Services unit of the University of Namibia. His research focuses on improving nutritional, functional, and sensory qualities of food. Werner received a PhD from the University of Namibia.

  • Komeine K M Nantanga, University of Namibia

    Komeine K M Nantanga, who holds a PhD from the University of Guelph, Canada, is an Associate Professor of Food Chemistry and Processing Engineering at the University of Namibia. He is a member of the South African Association for Food Science and Technology, and of the Cereals & Grains Association (formerly the American Association of Cereal Chemists (AACC International)). His research interests include connecting community diets to their underlying scientific and technological principles to improve the quality of life through intelligent consumption of foods. His key focus on food security is directed at understanding the safety of nutritious foods, especially those that are indigenous, in order to develop
    shelf-stable varieties for consumers from different socio-economic sectors. Technical and research services rendered to some of the major food industries and laboratories in SADC, Canada, Croatia, and the USA have provided him with experience in dealing with diverse audiences. He has encouraged the development of learners by sponsoring floating trophies in Mathematics, English, and the Sciences in several education circuits and schools in the Oshana and Oshikoto regions of Namibia.

Downloads

Published

2026-05-12

Issue

Vol. 71 (2024): Journal of the Namibia Scientific Society

Section

Articles

License

Copyright (c) 2026 Sarah N.P. Nengola, Annastasia K. Ekandjo, Werner Embashu, Komeine K M Nantanga (Author)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Articles published in the Journal of the Namibia Scientific Society are licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).

This license allows users to copy, distribute, and adapt the material for any purpose, including commercial use, provided that appropriate credit is given to the original author(s) and the source, a link to the license is provided, and any changes made are indicated.

Authors retain copyright of their work and grant the journal the right of first publication.

All users must ensure proper attribution when reusing or citing published material.

How to Cite

Beers from malted gluten-free and climate smart pearl millet or sorghum grains: Their physicochemical properties and principal volatile compounds. (2026). Journal of the Namibia Scientific Society, 71, 7. https://doi.org/10.66365/jnss.2024.08

Most read articles by the same author(s)

1 2 3 4 5 > >>