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Composition and hardness of malting red and white kaffir sorghum [Sorghum bicolor (L.) Moench] dried under the sun

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Abstract

This investigation determined how changes in chemical composition of malting red and white kaffir sorghum grains dried under the sun affected the resistance of the malts to fracture as determined by the Monsanto Hardness Tester. The sorghum grains were malted by a modification of the 2-step wet steep method and dried under the sun. The results showed that malting increased diastatic activity to peak values of 78.40°L and 56°L in the red and white malts; moisture content from 115 to 165 g/kg and 125 to 170 g/kg, crude protein from 104.20 to 183 g/kg and 92.8 to 153.20 g/kg respectively but decreased the fat content. Grain hardness decreased from 83.20 to 42.50 N in the red malts and from 72.70 to 39.30 N in the white. The increases in diastatic activity, moisture, crude protein and reduced fat contents appear to have contributed most to the reduction in grain hardness.

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Acknowledgements

We wish to acknowledge the support received from the department of Food Science and Technology, University of Nigeria Nsukka, for providing the facilities that enabled me and my colleagues to carry out the research work in their institution.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria

    Obinna Banito Eburuche, Helen Ebele Ufondu & Peter Orji Uvere

  2. Department of Food Science and Technology, Madonna University, Akpugo, Enugu State, Nigeria

    Roseline Nwabugo Attaugwu

Authors
  1. Obinna Banito Eburuche
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  2. Roseline Nwabugo Attaugwu
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  3. Helen Ebele Ufondu
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  4. Peter Orji Uvere
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Correspondence to Roseline Nwabugo Attaugwu.

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Appendices

Appendix 1

See Fig. 6 and Table 2.

Fig. 6
figure 6

The Monsanto Hardness Tester

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Table 2 Correlation values
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Appendix 2

See Table 3.

Table 3 Relationship of hardness, diastatic activity and some nutrients
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Eburuche, O.B., Attaugwu, R.N., Ufondu, H.E. et al. Composition and hardness of malting red and white kaffir sorghum [Sorghum bicolor (L.) Moench] dried under the sun. J Food Sci Technol 56, 3513–3523 (2019). https://doi.org/10.1007/s13197-019-03843-1

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  • DOI: https://doi.org/10.1007/s13197-019-03843-1

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