Premium
ENHANCEMENT OF AMYLOLYTIC POTENTIAL OF SORGHUM MALTS BY ALKALINE STEEP TREATMENT
Author(s) -
Okolo B. N.,
Ezeogu L. I.
Publication year - 1996
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.2050-0416.1996.tb00897.x
Subject(s) - steeping , sorghum , germination , amylase , chemistry , cultivar , sweet sorghum , food science , agronomy , enzyme , biochemistry , biology
The effect of alkaline steep liquor on sorghum maltability was investigated using three improved Nigeria sorghum cultivara. Germination was for four days at 30°C after steeping under four different regimes. Grain germinability, root length and malting loss were significantly (P < 0.001) repressed by steeping in alkaline liquor for all the cultivars. However, the extent of this repression seemed in all cases significantly dependent on cultivar and steep regime plus their possible interactions. Similarly, the development of diastatic enzymes activities appeared to be highly significantly dependent on steep liquor, steep regime, cultivar, plus their possible pairwise and three way interactions. For ICSV400, highest diastatic power and α‐amylase development were attained on steeping grains in alkaline liquor under a continuous steep regime incorporating final warm steep treatment. Conversely, exposure of KSV8 and SK5912 to a regime incorporating air‐resting and final warm steep significantly enhanced diastatic power and α‐amylase development. β‐Amylase activity was in all cases enhanced by alkaline steeping. In fact, β‐Amylolytic activity constituted over 70% of total diastatic activity in most alkaline steeped ICSV400 malts. However, SK5912 exhibited relatively low hot water extract in spite of the improved amylolytic activity.