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COMPARISON OF THE MALT CHARACTERISTICS OF TRADITIONAL AND IMPROVED VARIETIES OF SORGHUM VULGARE FROM GHANA
Author(s) -
Demuyakor Bawa,
Ohta Yoshiyuki
Publication year - 1993
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1993.tb01164.x
Subject(s) - sorghum , agronomy , biology , microbiology and biotechnology
The malt characteristics of six agronomically improved varieties of sorghum in Ghana were compared to traditionally grown local varieties. The diastatic activities of the traditional varieties were found to be better than the improved breeds. The Improved breed, Kadaga, produced extract yields comparable to the traditional varieties. Free amino nitrogen content of Nagawhite worts were also comparable to those of the traditional varieties. The malt characteristics of all the varieties tested varied remarkably, but none of the improved breeds was found to be better than the traditional varieties in terms of their potential in brewing.