Optimisation of conditions for malting of sorghum

Abstract

Malting conditions for sorghum cv. IS 2941 were determined by varying the periods of steeping (8-32 h) and germination (2-6 days) and the temperature of heat treatment (80-100°C). The parameters used to assess malt quality were malting loss, cold and hot water extracts, reducing sugar content of the extract, diastatic power and liquefying power. A steeping time of 18 h and germination time of 4-5 days were found to be optimum for malting. Kilning at 100°C for 3 h was found sufficient