Abstract
Improving the malting properties of local sorghum [Dawa] (sorghum vulgare) was investigated. Malting is the germination of cereal gain in moist air under controlled conditions, the primary objective being to promote the development of enzymes which are not present in the ingeminated grain. Steeping, germination and kilning temperatures and conditions were altered to affect the improvement of the malt to be produced. Aseptic conditions were employed to avoid contamination of the process. A steeping regime of 52 hours was adopted. The steeping cycle involves 22 hours water steep and 8 hours air rest. Germination was done for 5 days during which enzymes development took place. Kilning was done in an oven for 24 hours at 500C so as to arrest germination. After these, grain and malt analyses were carried out. During the analyses, the following results were obtained: Moisture content (5.4%), thousand corn weight (28.5g), Germinative energy (95.5%), Germinative capacity (90%), cold water extract (44.8%), hot water extract (23%) and malting loss (13%). The result obtained shows that the sorghum variety had high malting loss which was attributed to the high germination temperature used. Also from the result, a Germinative capacity of 90% was gotten. This makes the sorghum (Dawa) variety a good grain raw material for brewing.
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Claims 9
Claim · model-written summary
Dawa sorghum had Moisture content of 5.4%.
SorghumOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Moisture content (5.4%)”
t0“Dawa, local Sorghum”
Claim · model-written summary
Dawa sorghum had thousand corn weight of 28.5g.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“thousand corn weight (28.5g)”
t0“Dawa, local Sorghum”
Claim · model-written summary
Dawa sorghum had Germinative energy of 95.5%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Germinative energy (95.5%)”
t0“Dawa, local Sorghum”
Claim · model-written summary
Dawa sorghum had Germinative capacity of 90%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Germinative capacity (90%)”
t0“Dawa, local Sorghum”
Claim · model-written summary
Dawa sorghum had cold water extract of 44.8%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cold water extract (44.8%)”
t0“Dawa, local Sorghum”
Claim · model-written summary
Dawa sorghum had hot water extract of 23%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“hot water extract (23%)”
t0“Dawa, local Sorghum”
Claim · model-written summary
Dawa sorghum had malting loss of 13%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“malting loss (13%)”
t0“Dawa, local Sorghum”
Claim · model-written summary
The authors attributed high Dawa malting loss to high germination temperature.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sorghum variety had high malting loss which was attributed to the high germination temperature used”
Claim · model-written summary
The authors judged Dawa sorghum a good brewing grain raw material.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sorghum (Dawa) variety a good grain raw material for brewing”