Brew wort from Cyperus esculentus tubers

Evaluation of waste grits of Cyperus esculentus tubers and a mashing trial of the grits using the commercial enzymes ‘Termamyl’ (α-amylase), ‘Cereflo’ (β-glucanase) and ‘Neutrase’ (proteinases) to ascertain their suitability for brewing and related industries, were carried out. The grits had a carbohydrate content of 75•88%, crude fibre 12•88% and fat 4•05%. The cold water extract was 19•69% and reducing sugar as glucose 8•93%. The wort had an extract value of 7•9°P, reducing sugar as glucose 66•4 mg ml−1 (53•12%), apparent attenuation limit of 82•82%, viscosity 1•5 cP, and was comparable with sorghum sort. The filtration time was short relative to sorghum wort and implied that the fibre of C. esculentus grits formed an efficient filter bed.