Abstract
In all of four malting sorghum varieties, β-glucan contents decreased by more than 50% 2 days after germination, due to enzymic digestion. The variety that had the least β-glucan content in the malt gave the highest filterable volume of sweet wort while the variety with the highest β-glucan content had the lowest volume of filterable wort.
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Additional information
A.C. Ogbonna is with the Department of Brewing Science and Technology, University of Uyo, P.M.B. 1017, Uyo, Nigeria, A.L. Egunwu was with the University of Nigeria, Nsukka, Nigeria, and is now with Nigerian Breweries PLC, Aba, Abia State, Nigeria.
