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Effect of germination and degree of grind (coarse/fine) on the extract and sugar contents of sorghum malts

โœ Scribed by O.O. Lasekan; M.A. Idowu; W. Lasekan

Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
450 KB
Volume
53
Category
Article
ISSN
0308-8146

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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