The effect of germination and kilning on
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Peter O Uvere; Oluwakemi D Adenuga; C Mordi
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Article
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2000
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John Wiley and Sons
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English
โ 120 KB
๐ 2 views
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