The effect of germination and kilning on the cyanogenic potential, amylase and alcohol levels of sorghum malts used for burukutu production
✍ Scribed by Peter O Uvere; Oluwakemi D Adenuga; C Mordi
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 120 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
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 °C. 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 recovered by distillation and determined by the refractive index method. a-Amylase activity peaked on malting day 3 and was higher in the white malts. b-Amylase activity peaked on day 3 in the red malts and on day 4 in the white malts, but was higher in the red malts. Dhurrinase activity was highest on malting day 4, with a higher activity in the red malts. Kilning at 50 °C reduced the activities of these enzymes. The dhurrin content increased during germination and was consistently higher in the white malts, in which there was evidence of dhurrin mobilisation. In the red malts the dhurrin content increased during germination but decreased progressively after kilning; evidence of dhurrin mobilisation was apparent as from malting day 4. Burukutu produced from the red malts gave higher alcohol contents than that from the white malts. Maximum alcohol yields were obtained on malting day 3 in the red malts and on day 5 in the white malts.