Malted sorghum as a possible alternative to barley in beer industry
Wanyonyi, A. W.
MetadataShow full item record
Sorghum samples were soaked in water for 6 hours to begin to sprout roots, germinated for 4 days in a dark room, air dried, roasted and their diastatic power and saccharification time were measured. The average diastatic power was 45.8±1.7 o L compared to 125 o L for barley malt and showed adequate strength of starch - reducing enzymes. The average saccharification time was between 75 - 90 minutes compared to 15 - 25 minutes for barley malt and showed reduced disintegration of grains starch. The beers produced were pale in colour with average colour intensity of 4.20±0.02 EBC as compared to barley beer that has average colour intensity of 6.0 EBC. The average alcoholic content was 4.9±0.2 % ABV which is comparable to medium barley beers with 4.1 - 5.5 % ABV. The results in dicate that sorghum may be used as an alternative to barley in beer production in Kenya.