Effect of exogenous enzymes on the sugar content of wort of different sorghum varieties.

Four different sorghum varieties "Moskwar" MSK, "Yellow short kaura" YSK, "Jigari" JGR and "Kilburi" KLB were malted at room temperature. They had different malting losses, ranging from 5.4% to 10.6%, `moisture content of malt varies from 5.2% to 11.1%. The values of hot water extractable was from 4.0g/l to 6.7g/l. Similar values of cold water extractables of 2.0g/100g was observed in all the varieties. The diastatic power (dp) ranged between 13°L to 18°L. The mashing of four sorghum varieties with exogenous enzymes sources, sweet potato (Ipomea batatas) and yellow yam (Discorea cayenesis) showed an increase in the amounts of reducing sugar compared with the untreated malt. The disastatic power of sweet potato was 99°L and that of yellow yam was 69°L.