Comparative Studies of Wort Properties of Yellow Maize and Red Sorghum Varieties
C. C. Ezemba, E. J. Archibong, H. U. Nweke, A. S. Ezemba, I. W. Udoye, J. C. Mmaduekwe, C. M. Ezeokoli, O. J. Osuala, P. C. Okoye, V. O Etikudike, V. N. Anakwenze, S. Olukemi Kehinde, Obi Chisom, C. C. Ezejiofor
Asian Journal of Food Research and Nutrition · pp. 17–24 · Published 27 May 2022
Abstract
The malting properties of maize and sorghum were analyzed according to the method of the institute of Brewing (1.0.B) 1977. Germination was done for 5 days at 30oc. The parameters evaluated included a thousand corn weight (30g and 20g) for both yellow maize and red sorghum respectively), moisture content (9% and 6% for both yellow maize and red sorghum respectively), germinative energy (96% and 88% for yellow maize and red sorghum respectively), water sensitivity (86% and 92% for yellow maize and red sorghum respectively), germinative capacity (96% and 88% for yellow maize and red sorghum respectively), cold water extract (41. 5 kg/0L and 51.2 kg/0L for yellow maize and red sorghum respectively), hot water extract (200.94 kg/0L and 129.63 kg/0L for yellow maize and red sorghum respectively), result observed where however satisfactory due to the fact that the maize and sorghum could be used as a substitute for barley in commercial brewing.
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