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Lipase Activities During Malting and Fermentation of Sorghum for Burukutu Production

โœ Scribed by Uvere, P. O.; Orji, G. S.

Book ID
120537576
Publisher
Wiley (John Wiley & Sons)
Year
2002
Tongue
English
Weight
105 KB
Volume
108
Category
Article
ISSN
2050-0416

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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