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Malting Studies of Some Selected Brewing Sorghum Varieties

MBAA TQ vol. 41, no. 4, 2004, pp. 386-389  |  VIEW ARTICLE

E. O. Ogu (1), F. J. C. Odibo (2), R. C. Agu (3), and G. H. Palmer (3). 1. Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology, Enugu, Enugu State, Nigeria. 2. Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria. 3. Department of Biological Sciences, Heriot-Watt University, Riccarton, Edinburgh, Scotland.

Abstract
The sorghum samples studied have different protein contents but similar beta-glucan levels. A maximum of 90% of the beta-glucan present in sorghum was degraded during malting despite its low beta-glucan content. When malted in a similar manner, the sorghum sample with the lower nitrogen content had the highest malting loss, developed higher extract yield, and produced more sugars in the wort. The sorghum samples produced different amounts of sugar in their worts. However, the ratios of glucose to maltose were similar for all worts. The combination of optimal steeping, submersion steeping, and air rest produced sorghum malt with a higher extract yield than when sorghum was steeped in water on a continuous basis. When germinated sorghum was kilned at different temperatures, a drop in extract yield, an increase in wort color, and no change in wort viscosity were observed.
Keywords: beta-glucan, glucose, malting, maltose, proteins, sorghum

 

S�ntesis
Las muestras de sorgo estudiados ten�an diferentes contenidos de prote�na pero niveles similares de beta-glucano. A pesar de su bajo contenido de beta-glucano, s�lo se logr� degradar un m�ximo de 90% de estos en el malteo del sorgo. Al maltear estos sorgos por un mismo proceso, el sorgo con el menor contenido de prote�na tuvo la mayor merma en el malteo pero termin� con el mayor rendimiento de extracto y produjo m�s azucares en el mosto. Las diferentes muestras de sorgo produjeron diferentes cantidades de azucares en el mosto; sin embargo, la relaci�n de glucosa a maltosa fue muy parecida para todos los mostos. La combinaci�n de un remojo optimizado, remojo por sumersi�n, y descansos con aire, produjeron una malta de sorgo con un mayor rendimiento de extracto que cuando el sorgo se remoj� continuamente en agua. Cuando el sorgo germinado fue secado a diferentes temperaturas se obtuvo un menor rendimiento de extracto y un aumento en el color del mosto, pero ning�n cambio en la viscosidad del mosto.
Palabras claves: beta-glucano, glucosa, malteo, maltosa, prote�nas, sorgo

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