[en] The substitution of imported hops with locally available botanical alternatives offers a sustainable strategy for sorghum-based beer production. This study evaluated partial and total replacement of hops with Vernonia amygdalina as a bittering agent on fermentation performance and physicochemical properties of red sorghum malt beer. Five formulations were prepared with 0, 25, 50, 75, and 100% (w/w) substitution and fermented for 192 h using Saccharomyces cerevisiae (brewer's yeast strain ANGEL BF-16) under controlled laboratory conditions. V. amygdalina was added at the end of the 60-min boil, immediately before cooling, to maximize extraction of bitter compounds while preserving heat-sensitive aromatic molecules. Fermentation kinetics and final beer characteristics were assessed via extract content, density, alcohol concentration, pH, color (EBC), and apparent attenuation. Increasing proportions of V. amygdalina significantly enhanced fermentation, yielding higher alcohol content (5.2-6.3% v/v), increased apparent attenuation (61.6-75.5%), and lower final pH values compared to the hop-only control. Higher substitution levels also increased color intensity, reflecting contributions of plant-derived pigments and polyphenols. Microbiological analyses confirmed the absence of detectable contaminants, indicating that V. amygdalina did not inhibit yeast activity. Statistical analysis showed that fermentation duration and bitter extract formulation significantly affected all measured variables (p < 0.05). Although sensory evaluation and detailed phytochemical profiling were not performed, results indicate that V. amygdalina is a viable hop substitute with measurable effects on fermentation efficiency and beer quality. Future studies should investigate sensory acceptance and optimize substitution levels for industrial application.
Disciplines :
Biotechnology
Author, co-author :
Amisi, Arthur K ; Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of the Congo ; Research-Innovations Laboratory in Agri-Food Industries (LRIIAA), Bandundu-Ville, Democratic Republic of the Congo ; Department of Agri-Food Sciences, Faculty of Agronomy and Veterinary Medicine, Loyola University of Congo, Democratic Republic of the Congo ; Faculty of Agronomy, Forestry and Environmental Sciences, Bel Campus Technological University, 8 ème Rue Limete Industriel, PO Box. 94, Limete, Kinshasa, Democratic Republic of the Congo
Luyeye, Nathan; Department of Agri-Food Sciences, Faculty of Agronomy and Veterinary Medicine, Loyola University of Congo, Democratic Republic of the Congo
Ngbolua, Jean-Paul Koto-Te-Nyiwa; Department of Biology, Faculty of Science and Technology, University of Kinshasa, Kinshasa, Democratic Republic of the Congo
Matundu, Exaucé; Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of the Congo
Kasereka Lwalemene, Guelor ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Doct. scienc. agron. ing. biol. ; UNIKIN - Université de Kinshasa > Chimie et industries agricoles
Bwanganga, Jean-Claude T; Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of the Congo ; Research-Innovations Laboratory in Agri-Food Industries (LRIIAA), Bandundu-Ville, Democratic Republic of the Congo ; Department of Agri-Food Sciences, Faculty of Agronomy and Veterinary Medicine, Loyola University of Congo, Democratic Republic of the Congo
Language :
English
Title :
Vernonia amygdalina as a hop substitute in red sorghum beer: Effects on fermentation performance and physicochemical properties.
The authors warmly thank the Centre de Recherche-Innovation Sp\u00E9cialis\u00E9 en Industries Agroalimentaire et Cosm\u00E9tique (CRISIAC/RDC) for its material support in carrying out this study.
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