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Convertibility of IoB, EBC and SABS Methods for Sorghum DP Measurements Using Correlation Coefficients
Author(s) -
EtokAkpan Okokon U
Publication year - 2004
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.2050-0416.2004.tb00629.x
Subject(s) - sorghum , brewing , correlation coefficient , germination , chemistry , biology , agronomy , food science , mathematics , statistics , fermentation
The convertibility of the methods for Sorghum malt DP measurement using the correlation coefficient ( r ) was studied using malts of the white sorghum variety (farafara) from malting outlets, which had been steeped for one day and germinated for four days at 30°C. A correlation of 0.97 ( p < 0.00001) was obtained between the IoB (Institute of Brewing) and EBC (European Brewing Convention) methods while the correlation dropped to 0.95 ( p < 0.001) between the SABS (South African Bureau of Standards) and IoB and 0.94 ( p < 0.34) between SABS and EBC methods. The study was extended to include eleven pure varieties (KSV, ICSV and ICSH entries), which had been steeped for one and a half days and germinated for six days at 25°C. A correlation of 0.968 ( p < 0.4) was obtained between the IoB and EBC methods of DP assay. The correlation dropped to 0.90 ( p < 0.0002) between SABS and IoB and 0.91 ( p < 0.007) between SABS and EBC assay methods. The IoB and EBC methods are considered suitable for sorghum DP measurements as a way of having the DP in one unit when sorghum and barley malts are used in one mash.