Quality assessment of different sorghum varieties for their brewing potential

E. O. Ogu, F. J C Odibo, R. C. Agu, G. H. Palmer

    Research output: Contribution to journalArticle

    Abstract

    Four sorghum varieties (SK 5912, KSV 4, KSV 8, ICSV 400) were malted and extracted under similar conditions to assess their quality for brewing. The results showed that, in general, the sorghum varieties had high malting loss which was attributed to the high germination temperature used. The sorghum varieties also developed low levels of amylolytic activity (a-amylase and ß-amylase), and with similar ratios. When the sorghum malts were mashed at different temperatures with the aid of commercial enzyme preparations, it was observed that mashing temperatures were more important in sugar release than additions of commercial enzymes. This was because at the lower mashing temperature, sorghum starch was not adequately gelatinised. However, when commercial enzyme preparations were added, low levels of enzymes were very effective in reducing wort viscosity and producing free amino nitrogen (FAN). Although, both commercial enzyme preparation and mashing temperature influenced sugar production, the malts produced glucose and maltose at similar ratios. Therefore good quality malts can be produced from sorghum, however mashing will employ commercial enzymes and mashing regimes are not yet optimised. © 2006 The Institute of Brewing & Distilling.

    Original languageEnglish
    Pages (from-to)117-121
    Number of pages5
    JournalJournal of the Institute of Brewing
    Volume112
    Issue number2
    Publication statusPublished - 2006

    Fingerprint

    mashing
    brewing
    malt
    enzymes
    temperature
    amylases
    sugars
    wort (brewing)
    amino nitrogen
    malting
    maltose
    viscosity
    starch
    germination
    glucose

    Keywords

    • Commercial enzymes
    • Mashing temperature
    • Sorghum
    • Sugar profile

    Cite this

    Ogu, E. O., Odibo, F. J. C., Agu, R. C., & Palmer, G. H. (2006). Quality assessment of different sorghum varieties for their brewing potential. Journal of the Institute of Brewing, 112(2), 117-121.
    Ogu, E. O. ; Odibo, F. J C ; Agu, R. C. ; Palmer, G. H. / Quality assessment of different sorghum varieties for their brewing potential. In: Journal of the Institute of Brewing. 2006 ; Vol. 112, No. 2. pp. 117-121.
    @article{6d7a7f7bb905488e91effb0d5bee0e6e,
    title = "Quality assessment of different sorghum varieties for their brewing potential",
    abstract = "Four sorghum varieties (SK 5912, KSV 4, KSV 8, ICSV 400) were malted and extracted under similar conditions to assess their quality for brewing. The results showed that, in general, the sorghum varieties had high malting loss which was attributed to the high germination temperature used. The sorghum varieties also developed low levels of amylolytic activity (a-amylase and {\ss}-amylase), and with similar ratios. When the sorghum malts were mashed at different temperatures with the aid of commercial enzyme preparations, it was observed that mashing temperatures were more important in sugar release than additions of commercial enzymes. This was because at the lower mashing temperature, sorghum starch was not adequately gelatinised. However, when commercial enzyme preparations were added, low levels of enzymes were very effective in reducing wort viscosity and producing free amino nitrogen (FAN). Although, both commercial enzyme preparation and mashing temperature influenced sugar production, the malts produced glucose and maltose at similar ratios. Therefore good quality malts can be produced from sorghum, however mashing will employ commercial enzymes and mashing regimes are not yet optimised. {\circledC} 2006 The Institute of Brewing & Distilling.",
    keywords = "Commercial enzymes, Mashing temperature, Sorghum, Sugar profile",
    author = "Ogu, {E. O.} and Odibo, {F. J C} and Agu, {R. C.} and Palmer, {G. H.}",
    year = "2006",
    language = "English",
    volume = "112",
    pages = "117--121",
    journal = "Journal of the Institute of Brewing",
    issn = "0046-9750",
    publisher = "Institute of Brewing and Distilling",
    number = "2",

    }

    Ogu, EO, Odibo, FJC, Agu, RC & Palmer, GH 2006, 'Quality assessment of different sorghum varieties for their brewing potential', Journal of the Institute of Brewing, vol. 112, no. 2, pp. 117-121.

    Quality assessment of different sorghum varieties for their brewing potential. / Ogu, E. O.; Odibo, F. J C; Agu, R. C.; Palmer, G. H.

    In: Journal of the Institute of Brewing, Vol. 112, No. 2, 2006, p. 117-121.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Quality assessment of different sorghum varieties for their brewing potential

    AU - Ogu, E. O.

    AU - Odibo, F. J C

    AU - Agu, R. C.

    AU - Palmer, G. H.

    PY - 2006

    Y1 - 2006

    N2 - Four sorghum varieties (SK 5912, KSV 4, KSV 8, ICSV 400) were malted and extracted under similar conditions to assess their quality for brewing. The results showed that, in general, the sorghum varieties had high malting loss which was attributed to the high germination temperature used. The sorghum varieties also developed low levels of amylolytic activity (a-amylase and ß-amylase), and with similar ratios. When the sorghum malts were mashed at different temperatures with the aid of commercial enzyme preparations, it was observed that mashing temperatures were more important in sugar release than additions of commercial enzymes. This was because at the lower mashing temperature, sorghum starch was not adequately gelatinised. However, when commercial enzyme preparations were added, low levels of enzymes were very effective in reducing wort viscosity and producing free amino nitrogen (FAN). Although, both commercial enzyme preparation and mashing temperature influenced sugar production, the malts produced glucose and maltose at similar ratios. Therefore good quality malts can be produced from sorghum, however mashing will employ commercial enzymes and mashing regimes are not yet optimised. © 2006 The Institute of Brewing & Distilling.

    AB - Four sorghum varieties (SK 5912, KSV 4, KSV 8, ICSV 400) were malted and extracted under similar conditions to assess their quality for brewing. The results showed that, in general, the sorghum varieties had high malting loss which was attributed to the high germination temperature used. The sorghum varieties also developed low levels of amylolytic activity (a-amylase and ß-amylase), and with similar ratios. When the sorghum malts were mashed at different temperatures with the aid of commercial enzyme preparations, it was observed that mashing temperatures were more important in sugar release than additions of commercial enzymes. This was because at the lower mashing temperature, sorghum starch was not adequately gelatinised. However, when commercial enzyme preparations were added, low levels of enzymes were very effective in reducing wort viscosity and producing free amino nitrogen (FAN). Although, both commercial enzyme preparation and mashing temperature influenced sugar production, the malts produced glucose and maltose at similar ratios. Therefore good quality malts can be produced from sorghum, however mashing will employ commercial enzymes and mashing regimes are not yet optimised. © 2006 The Institute of Brewing & Distilling.

    KW - Commercial enzymes

    KW - Mashing temperature

    KW - Sorghum

    KW - Sugar profile

    UR - http://www.scopus.com/inward/record.url?scp=33748310521&partnerID=8YFLogxK

    M3 - Article

    VL - 112

    SP - 117

    EP - 121

    JO - Journal of the Institute of Brewing

    JF - Journal of the Institute of Brewing

    SN - 0046-9750

    IS - 2

    ER -