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Effect of different durations of steeping and malting on the production of Alpha-amylase in sorghum

โœ Scribed by C.V. Ratnavathi; S. Bala Ravi

Book ID
119541337
Publisher
Elsevier Science
Year
1991
Tongue
English
Weight
794 KB
Volume
14
Category
Article
ISSN
0733-5210

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Grain sorghum of the red and white varieties was malted by steeping in water for 18 h, germinated over 5 days and kilned at 50 ยฐC. The malts were analysed for amylase activities and cyanogenic potential and used to produce burukutu, an alcoholic beverage. The alcohol content of the burukutu was reco