Abstract:Background Sorghum is staple cereal crop in Ethiopia which is used as a food source and traditional beverage. Seven sorghum varieties were used, planted malted, and extracted under similar conditions to assess their quality for brewing. The experiment was performed and analyzed their physicochemical, malting, biochemical and wort quality parameters investigated employing standard procedures. The grain quality parameters for seven sorghum varieties such as ash, moisture, protein, tannin, starch, amylose, iron a… Show more
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