ABSTRACT
The effect
of different period of germination of sorghum grain during malting on the
physicochemical properties of the mash obtained from such malted sorghum grain
was investigated. Germination was allowed to take place for 1, 2,. 3, 4 and 5
days respectively after steeping in water, and all sprouted grains were dried
at 50°C for 8 hours. The overall sprouting of the sorghum grains were
commendable as 92% germination rate was obtained at the 5th day of termination
of germination during the malting process; In obtaining the mash, the samples
(malt) were mashed at 65°C water without the addition of exogenous enzymes and
chemicals used in industrial brewing. In all, mash was allowed to saccharify.
Statistical analysis on the physicochemical properties of the mash determined
for the respective number of days that germination took place indicated
significant differences (p<0.05) for alcohol by volume which varied from
0.0500 to 0.2300%, alcohol by weight 0.0380 to 0.1770%, colour 2.3500 to 8.5000
EBC, original gravity 1.2950 to 3.6000 °P and potential of hydrogen which had
the range of values from 5.0200 to 6.3050. There was no significant difference
(p>0.05) in density which had values ranging from 0.9879 to. 1.0053g/cm3 and
specific gravity which varied frojn 0.9921 to 1.0045. For optimal brewing which
would enable the extraction of maximum amount of* nutrients and
also the attainment of ideal brewing characteristics, the malting process which
had the sorghum germinated for 3 days was the best option. However, sorghum
malt is characterized by considerable dry matter losses resulting from malting.
This was apparent in the course of this study as the v i weight of the obtained
ai«.er drying was decreasing with increasing number of days of germination.
EMMANUEL, E (2024). Effect Of Varied Period Of Germination During Malting Of Sorghum Grain On The Physicochemical Characteristics Of Its Mash.:- Okon, Emmanuel E. Mouau.afribary.org: Retrieved Nov 12, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-varied-period-of-germination-during-malting-of-sorghum-grain-on-the-physicochemical-characteristics-of-its-mash-okon-emmanuel-e-7-2
ETIM, EMMANUEL. "Effect Of Varied Period Of Germination During Malting Of Sorghum Grain On The Physicochemical Characteristics Of Its Mash.:- Okon, Emmanuel E" Mouau.afribary.org. Mouau.afribary.org, 23 Oct. 2024, https://repository.mouau.edu.ng/work/view/effect-of-varied-period-of-germination-during-malting-of-sorghum-grain-on-the-physicochemical-characteristics-of-its-mash-okon-emmanuel-e-7-2. Accessed 12 Nov. 2024.
ETIM, EMMANUEL. "Effect Of Varied Period Of Germination During Malting Of Sorghum Grain On The Physicochemical Characteristics Of Its Mash.:- Okon, Emmanuel E". Mouau.afribary.org, Mouau.afribary.org, 23 Oct. 2024. Web. 12 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-varied-period-of-germination-during-malting-of-sorghum-grain-on-the-physicochemical-characteristics-of-its-mash-okon-emmanuel-e-7-2 >.
ETIM, EMMANUEL. "Effect Of Varied Period Of Germination During Malting Of Sorghum Grain On The Physicochemical Characteristics Of Its Mash.:- Okon, Emmanuel E" Mouau.afribary.org (2024). Accessed 12 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-varied-period-of-germination-during-malting-of-sorghum-grain-on-the-physicochemical-characteristics-of-its-mash-okon-emmanuel-e-7-2