Effects of different malting and mashing treatments on protein
extraction from sorghum (Sorghum bicolor) malts
Igyor, M. A.
Dept.
of Food Science and Technology, University of Agriculture, P.M.B.
2373, Makurdi, Benue State, Nigeria. e-mail:
igyoris@yahoo.com
Abstract
Effects of different malting and mashing treatments on protein
extraction from sorghum (Sorghum bicolor) malts were investigated
using two types of sorghum malts processed in three different ways:
infusion at 650C, modified mashing at 800C and
modified mashing at 1000C. Well-modified barley malt was
used as control. Brewing parameters measured were Free Amino
Nitrogen (FAN) and Total Soluble Nitrogen (TSN). The results showed
that the values of protein extracted (FAN) from the two sorghum
malts in the three processing methods were between 92 and 178mg/L
while TSN values ranged from 0.30 to 0.41%. Modified mashing at 800C
yielded higher values of extracted proteins from the two sorghum
malts. Sorghum grains malted at 200C had higher protein
extraction than sorghum malted at 250C. The extracted
proteins from the two sorghum malts in the three processing methods
were adequate to support yeast growth and fermentation in brewing.
Processing of sorghum malt above 800C would adversely
affect protein content of wort.
Key words: Sorghum bicolor, malting, protein extraction,
brewing.
