World Journal of Microbiology and Biotechnology

, Volume 11, Issue 5, pp 591–592 | Cite as

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

  • R. C. Agu
  • M. U. Okenchi
  • G. Aneke
  • A. H. Onwumelu
Short Communication

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 

References

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Copyright information

© Rapid Science Publishers 1995

Authors and Affiliations

  • R. C. Agu
    • 1
  • M. U. Okenchi
    • 1
  • G. Aneke
    • 1
  • A. H. Onwumelu
    • 2
  1. 1.College of Applied Natural and Social SciencesEnugu State University of Science and TechnologyEnuguNigeria
  2. 2.Department of Industrial ChemistryNnamdi Azikiwe UniversityAwkaNigeria
  3. 3.Department of Biological SciencesHeriot-Watt UniversityEdinburghUK

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