Composition and hardness of malting red and white kaffir sorghum [Sorghum bicolor (L.) Moench] dried under the sun

Eburuche, Obinna Banito; Attaugwu, Roseline Nwabugo; Ufondu, Helen E.; Uvere, Peter O

doi:10.1007/s13197-019-03843-1

Cited by 6 publications

(6 citation statements)

References 18 publications

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“…Farzaneh et al (2017) reported a malting yield of 86% in barley malts germinated for three days, which dropped until 78% in malts germinated for seven days. Eburuche et al (2019) reported malting loss between 2 % and 23 % for both red and white sorghum malts, which increased as the germination time increased.…”

Section: Malting Yieldmentioning

confidence: 99%

Influence of temperature and germination time on diastatic power of blue and red maize (Zea mays L.) malts

2021

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Maize endosperm consists of about 70 % starch, which makes it an excellent substrate for fermentation. However, due to its low diastatic power, it is used in brewing as an adjunct, mainly. In order to include both red and blue maize as an enzyme source in the brewing process, the effect of temperature and time germination on the diastatic power of malts was studied. The research consisted in a completely randomized three-factor experimental design where the involved factors were colour of maize (blue and red), germination temperature (15, 20, and 25 °C), and germination time (3, 4, 5, 6, 7, 8, and 9 days). The response variables were germination percentage, acrospire length, malting yield, and diastatic power. Data was analysed through Analysis of variance and Comparison Multiple Tukey’s Test. Results showed that both temperature and germination time encouraged the acrospire length, which had a negative effect on malting yield. Regarding to diastatic power, it maintained an increase from third to seventh germination day, at the three tested temperatures. Additionally, as the germination temperature increased, the diastatic power also increased. The highest diastatic power for blue and red maize malts were 39 and 42 °L, respectively, and it was reached when these malts were germinated for 7 days at 25 °C. It was concluded that, by germinating both blue and red maize under the resulting optimum conditions, the obtained malts would be capable of converting their own starch.

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Section: Malting Yieldmentioning

confidence: 99%

Influence of temperature and germination time on diastatic power of blue and red maize (Zea mays L.) malts

2021

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“…Sorghum proteins appear to play an integral role in the relationship of endosperm type and grain hardness. A range of 5.4 to 12.9% crude protein content of sorghum grains was reported [30], and the main storage proteins are mostly kafirins. Previous researches reported the total protein content of sorghum grain in the range of 7 to 15%, with the majority of the protein approximately (80-85%) found in the endosperm [21].…”

Section: Sorghum Grain Composition and Physical Propertiesmentioning

confidence: 99%

Comprehensive Review of the Potential of Sorghum in Malt and Beer Production

Bejiga,

Dasa

2024

JAFSAT

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Sorghum has a relatively lower price compared to other brewing cereals, and consequently has potential as an alternative substrate for lager beer brewing and especially represents an excellent option for gluten-free beers. Attributes such as extracts, proteins, total nitrogen and free amino nitrogen content of sorghum malt and the wort obtained from mashes indicate that sorghum is potentially an alternative substrate for conventional beer brewing in the tropics. In alcohol industry, some distillers prefer sorghum varieties with high starch and less protein contents. The variation in biochemical compositions among sorghum varieties affects the optimal malting conditions and characteristics of the grains. The degree of steeping and temperature, and germination capacity, kilning temperature and the intrinsic enzyme activity determine sorghum grain malt quality. The high degree of gelatinization temperature, poor saccarification, lower fermentability and filterability of sorghum malt could generally affects the acceptability of sorghum beer by the consumer than a beer brewed from malt barley.

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“…Alguns dos aminoácidos abundantes encontrados no sorgo são a arginina e ácido glutâmico (aminoácidos polares) e leucina (aminoácido apolar). No entanto, existe uma deficiência dos aminoácidos essenciais lisina, treonina e triptofano no sorgo (Eburuche et al, 2019). A presença de aminoácidos apolares favorece o aprisionamento de ar na massa, sendo que quanto mais ar é incorporado à massa, menor será a gravidade específica.…”

Section: Gravidade Específicaunclassified

Otimização experimental para o desenvolvimento de muffin com alto valor tecnológico e nutricional utilizando farinhas integrais de arroz, sorgo vermelho e feijão carioca

Lima

Rodrigues

et al. 2022

RSD

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As enteropatias associadas ao glúten vem sendo pauta na atualidade. Com isso, a indústria alimentícia demonstra interesse em adaptar alimentos convencionalmente elaborados com farinha de trigo por farinhas isentas de glúten para atender a este nicho de mercado. Deste modo, este trabalho avaliou as características físico-químicas e centesimais da massa e do bolo tipo muffin com uso de farinhas integrais de arroz, sorgo vermelho e feijão carioca. O desempenho destas matérias-primas foi explorado através de um Planejamento de Misturas Simplex-Centroide de três variáveis independentes: farinha integral de arroz (x1), farinha integral sorgo vermelho (x2) e farinha integral de feijão carioca (x3). As variáveis dependentes avaliadas foram as propriedades físico-químicas e tecnológicas da massa e dos bolos. Os resultados foram avaliados utilizando como estratégia experimental a Metodologia de Superfície de Resposta (R2 > 0,80 e p-valor < 0,10). Observando os parâmetros que foram significativos e avaliando a desejabilidade dos parâmetros no bolo, o ponto otimizado foi obtido em uma formulação composta por 91 % farinha integral de sorgo vermelho e 9 % farinha integral de feijão carioca, sendo 75 % dos modelos matemáticos validados diretamente, com um grau de desejabilidade de 0,8784. O muffin otimizado apresentou alto teor de fibras alimentares, proteína e cinzas, sugerindo um produto com adequadas características nutricionais e potencialmente aplicável ao mercado consumidor.

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Composition and hardness of malting red and white kaffir sorghum [Sorghum bicolor (L.) Moench] dried under the sun

Cited by 6 publications

References 18 publications

Influence of temperature and germination time on diastatic power of blue and red maize (Zea mays L.) malts

Influence of temperature and germination time on diastatic power of blue and red maize (Zea mays L.) malts

Comprehensive Review of the Potential of Sorghum in Malt and Beer Production

Otimização experimental para o desenvolvimento de muffin com alto valor tecnológico e nutricional utilizando farinhas integrais de arroz, sorgo vermelho e feijão carioca

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