The Optimum Conditions for the Production of Beer from Germinated Corn and the Possibility to Use Corn Beer and its by Products as a Food Additive in the Production of Beef Cattle

Abstract

In this study, based on the analysis of the nutritional values of 4 specie of corn (Nakornsawan 3, Cargill 339, Pacific 339 and KP 102), it was found that Cargill 919 was the most suitable corn to be used for the production of malt. The percentage of moisture, ash, protein, fat, carbohydrates and crude fiber were 45.40%, 3.02%, 11.07%, 4.96%, 33.06% and 2.48% respectively. When the beer was made under the optimum condition, it was found that the spent grains contained 0.90%, 13.11%, 76.46%, 2.70%, 2.98% and 4439.36 (kcal/kg) of ash, protein, fat, crude fiber and energy (kcal/kg) respectively. In cropped yeast, the content of nutrients were 2.24%, 17.40%, 59.85%, 11.62%, 2.23% and 4,712.80 (kcal/kg) respectively. Moreover in finishing beer the percentage of protein, fat,  alcohol  and total sugar (g/L) were 0.64%, 3.51%, 1.80%(v/v) and 27.00 (g/L), respectively. From the nutritional contents as mentioned above, it was found that spent grains could be used as “concentrate energy for beef cattle”. The cropped yeast could be used as raw ingredients for animal feed. Furthermore the corn beer contained a low degree of alcohol not harmful to the animals.