Short Communication

World Journal of Microbiology and Biotechnology

, Volume 11, Issue 5, pp 591-592

Short communication: Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes

  • R. C. AguAffiliated withCollege of Applied Natural and Social Sciences, Enugu State University of Science and Technology
  • , M. U. OkenchiAffiliated withCollege of Applied Natural and Social Sciences, Enugu State University of Science and Technology
  • , G. AnekeAffiliated withCollege of Applied Natural and Social Sciences, Enugu State University of Science and Technology
  • , A. H. OnwumeluAffiliated withDepartment of Industrial Chemistry, Nnamdi Azikiwe University

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

Abstract

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 when a combination of malt and Thermamyl is used. The mashing of sorghum with added enzymes is therefore recommended to improve both malt and beer quality.

Key words

Brewing external enzymes malting mashing sorghum