Quality Assessment of Different Sorghum Varieties for Their Brewing Potential

Ogu, E.O.; Odibo, F. J. C.; Agu, R. C.; Palmer, G. H.

doi:10.1002/j.2050-0416.2006.tb00241.x

Cited by 27 publications

(35 citation statements)

References 24 publications

(41 reference statements)

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“…The malting losses reported here (Table ), with values of >30% in some cases (White Kaura, SK5912 and Nafelen 6 ), agree with similar findings in respect to sorghum . Malting losses in sorghum grains are measures of the losses recorded as a result of metabolic processes associated with grain germination, which manifests in rootlet and plumule growth and development .…”

Section: Discussionsupporting

confidence: 87%

“…Values for CWE obtained here do not differ much from those previously reported for some species of sorghum , but they are slightly lower than those reported by Ogu et al . . Also, comparisons of the values obtained here with those previously obtained using the three reference varieties showed results that are generally of comparable magnitude.…”

Section: Discussionsupporting

confidence: 82%

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Grain and malt quality properties of some improved Nigerian sorghum varieties

2014

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To determine their grain and malt quality properties, ten improved Nigerian sorghum varieties were subjected to several tests. The parameters that were tested included thousand corn weight, germinative energy, germinative capacity, water sensitivity, malting losses, hot and cold water extracts and free amino nitrogen (FAN). Results obtained showed variations among the sorghum varieties in most of the parameters assessed. While variety SK5912 was heaviest (40.25 g), variety Nafelen 6 had the lowest weight (22.45 g). For germinative capacity, variety KSV8 gave the highest value (97.0%), while variety ICSV400 gave the lowest value (90.5%). Variety KAT487 was the most water sensitive (5%), while four varieties simultaneously gave the lowest value. Boboje gave the lowest malting loss (13.77%), while the highest loss (37.74%) was given by White Kaura. For the extracts, variety SK5912 gave the highest value, as was the case also with FAN. Generally, there were significant differences across the different varieties of sorghum for malting loss, FAN, cold water extract and hot water extract at both p < 0.05 and p < 0.01. The results showed significant agreement with previous reports, with the key findings being that grain size mostly correlated positively with high expression of the critical malting parameters.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionsupporting

confidence: 82%

Grain and malt quality properties of some improved Nigerian sorghum varieties

2014

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“…The obtained malt yield was close to that measured in sorghum (9.3 -19.0 % of losses) [2,6] and in millets [7]. However, malting losses were much lower than those measured for sorghum after five days of germination (around 25 %) [8]. Malt losses indeed increase dramatically after two days of germination.…”

Section: Raw Materials Characterization and Loss Of Dry Matter During supporting

confidence: 80%

Effects of Malting Conditions to Quality of Germinated Red Sorghum

Cuong¹

2018

JST

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Sorghum, one of the most popular cereals in the world, can be used directly or in malted and/or fermented form in the preparation of several traditional foods. The aim of this study was to investigate the effects of malting conditions to quality germination of red sorghum in order to select the malted sorghum for beverage production. Twenty malts types originated from red sorghum (Sorghum bicolor L. Moench) were produced under different experimental conditions: steeping (30 °C for 15 -44 h with and without aeration), germination (30 °C, 98 % relative humidity, 45 -72 h) and drying or lyophilisation. Dry matter loss, production of sugar, α and β-amylase activities were determined. The obtained results showed the distribution of dry matter loss during malting: steeping (2.2 -4.0 %), germination (3.7 -6.5 %), drying (1 %) and degerming (4.3 -7.5 %). The starch was slightly hydrolysed (2.5 %) for producing soluble sugars: maltose (2.9 -4.0 %) and glucose (1.7 -3.6 %). Any organic acids production during the malting was detected. The obtained malted sorghum contained high α-amylase activity but a low level of β-amylase. The highest α-and β-amylase activities were 173.1 U.gms -1 and 3.4 U.gms -1 , respectively. These results were obtained for steeping 44 h with aeration, germinated 45 h and lyophilised sorghum. The amylase activities were positively correlated with the water content of grain at the end of steeping.

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“…Most work on sorghum brewing has focused on the use of malted sorghum 1,2,4,5,7,13,20,25,26,34 . However, it has been argued that using un-malted (raw) sorghum grain is a more logical and cost-effective approach to brewing with sorghum 23,33 because of the intrinsic problems associated with malting sorghum, and the need for additional exogenous enzymes when using sorghum malt 12 .…”

Section: Introductionmentioning

confidence: 99%

Proteolysis of Sorghum Endosperm Proteins when Mashing with Raw Grain Plus Exogenous Protease and Potassium Metabisulphite

Ng'andwe

Hall

Taylor

2008

Journal of the Institute of Brewing

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With the aim of improving free amino nitrogen (FAN) production when mashing with raw sorghum grain and exogenous enzymes, the effect of mashing with the addition of the reducing agent potassium metabisulphite (KMS) on the sorghum endosperm proteins was studied. When mashing was conducted at low temperature (40°C) over an extended period (7 h) with 0.1% KMS (sorghum basis) in addition to exogenous protease, FAN increased by approx. 6 fold to approx. 91 mg/100 g sorghum, as opposed to 5 fold to approx. 75 mg/100 g sorghum with the exogenous enzyme only. Confocal laser scanning microscopy revealed that the exogenous protease caused the endosperm protein matrix that surrounds the starch granules to break up on cooking. Transmission electron microscopy showed that the exogenous protease predominantly hydrolysed the glutelin matrix protein surrounding the kafirin protein bodies. In the presence of KMS there was also substantial breakdown of the protein bodies. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis indicated that KMS had the effect of reducing kafirin polymers and oligomers into monomers. It appears that the addition of KMS in a sorghum grain mashing system significantly improves the rate of sorghum protein hydrolysis because of the reduction of intermolecular disulphide bonds in the kafirin protein, which allows better access of the protease, resulting in improved FAN production.

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Quality Assessment of Different Sorghum Varieties for Their Brewing Potential

Cited by 27 publications

References 24 publications

Grain and malt quality properties of some improved Nigerian sorghum varieties

Grain and malt quality properties of some improved Nigerian sorghum varieties

Effects of Malting Conditions to Quality of Germinated Red Sorghum

Proteolysis of Sorghum Endosperm Proteins when Mashing with Raw Grain Plus Exogenous Protease and Potassium Metabisulphite

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