The metabolism of albumin, globulin, glutelin and prolamin in two varieties of sorghum recommended as alternatives to barley malt for brewing in Nigeria has been studied. There was a continuous degradation of prolamin and glutelin (storage proteins) with a concomitant rise in albumin and globulin (e
Malt characteristics of sorghum vulgare varieties from ghana
β Scribed by Bawa Demuyakor; Yoshiyuki Ohta
- Publisher
- John Wiley and Sons
- Year
- 1992
- Tongue
- English
- Weight
- 547 KB
- Volume
- 59
- Category
- Article
- ISSN
- 0022-5142
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Both white and yellow varieties of Nigerian sorghum have good brewing properties although the white are better. 'Thermamyl', the industrial enzyme used by the breweries in Nigeria in mashing unmalted sorghum, influences the brewing properties of both varieties, and yields of extract are increased wh