Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 121013 10.21603/2308-4057-2027-1-706 VFLHPN Research Article Research Article Research Article Triumpheta cordifolia gum extract in the clarification of Safrari sorghum wort Triumpheta cordifolia gum extract in the clarification of Safrari sorghum wort https://orcid.org/0000-0002-4249-6628 Bassa Zacharie C. Bassa Zacharie C. zachariecarime@gmail.com https://orcid.org/0009-0002-9877-1817 Desobgo Zangue Steve C. Desobgo Zangue Steve C. https://orcid.org/0000-0003-3961-1127 Nso Emmanuel J. Nso Emmanuel J. Peoples' Friendship University of Russia Moscow Россия Peoples' Friendship University of Russia Moscow Russian Federation University of Ngaoundere Ngaoundere Камерун University of Ngaoundere Ngaoundere Cameroon National School of Agro-Industrial Sciences Ngaoundere Камерун National School of Agro-Industrial Sciences Ngaoundere Cameroon 22 04 2026 22 04 2026 15 1 222 237 13 06 2025 13 01 2026 https://jfrm.ru/en/issues/24071/24385/

This study aimed to investigate Triumpheta cordifolia A. Rich. gum extract as a clarifying agent in sorghum wort brewing. The biological materials used in this study included the Safrari sorghum cultivar and the bark of T. cordifolia. We determined the key physicochemical characteristics, such as turbidity, pH, Brix (soluble solids), as well as color and polyphenol content of Safrari sorghum wort. The response surface methodology employing a Box-Behnken experimental design with three factors was used to investigate the impact of adding T. cordifolia gum extract to Safrari sorghum wort during its clarification. The physicochemical properties of Safrari sorghum demonstrated satisfactory results for malting. The sorghum was malted and subsequently brewed, and the resulting wort was clarified according to the experimental design. The design factors included the volume of the gum extract (from 1.5 to 3.5 mL) for a fixed wort volume of 200 mL, the stirring speed (from 30 to 160 rpm), and the settling time (from 10 to 60 min). The responses were analyzed during 15 trials and included turbidity, pH, Brix, color, and polyphenol content. These responses were subjected to mathematical and statistical modeling. All obtained models were validated against several criteria, including the correlation coefficient (R2 > 0.90), the absolute average deviation (absolute average deviation < 0.3), as well as the bias and accuracy factors (Af and Bf between 0.75 and 1.25). The optimal results suggested that the gum extracted from T. cordifolia could be effectively used as a clarifying agent in the brewing industry.

This study aimed to investigate Triumpheta cordifolia A. Rich. gum extract as a clarifying agent in sorghum wort brewing. The biological materials used in this study included the Safrari sorghum cultivar and the bark of T. cordifolia. We determined the key physicochemical characteristics, such as turbidity, pH, Brix (soluble solids), as well as color and polyphenol content of Safrari sorghum wort. The response surface methodology employing a Box-Behnken experimental design with three factors was used to investigate the impact of adding T. cordifolia gum extract to Safrari sorghum wort during its clarification. The physicochemical properties of Safrari sorghum demonstrated satisfactory results for malting. The sorghum was malted and subsequently brewed, and the resulting wort was clarified according to the experimental design. The design factors included the volume of the gum extract (from 1.5 to 3.5 mL) for a fixed wort volume of 200 mL, the stirring speed (from 30 to 160 rpm), and the settling time (from 10 to 60 min). The responses were analyzed during 15 trials and included turbidity, pH, Brix, color, and polyphenol content. These responses were subjected to mathematical and statistical modeling. All obtained models were validated against several criteria, including the correlation coefficient (R2 > 0.90), the absolute average deviation (absolute average deviation < 0.3), as well as the bias and accuracy factors (Af and Bf between 0.75 and 1.25). The optimal results suggested that the gum extracted from T. cordifolia could be effectively used as a clarifying agent in the brewing industry.

 Safrari sorghum Triumpheta cordifolia gum extract sorghum wort clarification malting brewing Box-Behnken design RSM Safrari sorghum Triumpheta cordifolia gum extract sorghum wort clarification malting brewing Box-Behnken design RSM

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