The Bioscientist (Sep 2021)
Evaluation of the Grain and Malting Properties of Four Recently Improved Sorghum Varieties
Abstract
Improving the utilization of sorghum in beer brewing has led lots of researchers carrying out studies on different varieties of sorghum. The aim of the study is to evaluate the malting properties of the four recently improved sorghum varieties (Samsorg 46, 47, 48 and 49). In this study, four recently improved Nigerian sorghum varieties were subjected to several tests, these include determination of a thousand corn weight, moisture content, germinative capacity, germinative energy and water sensitivity, tannin, Protein estimation, cold water extract (CWE), hot water extract (HWE), diastatic power and amylase activities using standard methods. The results obtained showed variations among the sorghum varieties in most of the parameters assessed. Samsorg 49 gave the highest weight (34.1g), for germinative capacity, variety Samsorg 46 gave the highest value (99.5%), Samsorg 46 and 48 were the most water sensitive (98%), Samsorg 46 gave the highest value for CWE (50.60%) while Samsorg 49 gave highest value for HWE (284.86%). The four grains had no tannins present. Samsorg 46 (10.02%) had the highest protein content while Samsorg 48 had the least (9.25%). The malt quality of the sorghum varieties increased with increase in germination days. Moisture content and protein content of the malts decreased with germination days, with Samsorg 48 having the lowest value (8.4%) and (6.03%) respectively. CWE, HWE and diastatic power, increased as the germination days increased with highest value in SAMSORG 46 (50.60%), Samsorg 49 (284.86%) and Samsorg 48 (14.23oL) respectively. More works need to be done, to completely evaluate their overall suitability, with various enzyme formulations to produce mashes and wort with higher brewing potentials.
