A preliminary study of the comparative malting qualities of Sorghum bicolor and Sorghum guineensis

Abstract Malting qualities of Sorghum bicolor and Sorghum guineensis grown in the same field were studied. After the different sorghum grains were steeped in water (10 ± 2° C ) with a six-hourly steep liquor change schedule, they were grown on a glass sheet lined with moist blotting paper for a period of 6 days. Germinated seedlings were kilned to a moisture content of 4%. Samples of sorghum ( S. bicolor and S. guineensis ) were collected at three different stages (steeping, germination and malt) and subjected to analysis of sugar content, diastatic activity, protein content, viability, apparent extract, water extract and sedimentation rate. S. bicolor , which exhibited a significantly ( p S. guineensis , also had a significantly ( p p > 0·05) difference was observed when the different sorghums were analysed for sugar and diastatic activity. Variations in sedimentation rates, moisture contents, protein contents, apparent extracts and cold and hot water extracts of the sorghum malts are discussed.