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Journal of Food Science and Technology

, Volume 56, Issue 7, pp 3513–3523 | Cite as

Composition and hardness of malting red and white kaffir sorghum [Sorghum bicolor (L.) Moench] dried under the sun

  • Obinna Banito Eburuche
  • Roseline Nwabugo AttaugwuEmail author
  • Helen Ebele Ufondu
  • Peter Orji Uvere
Original Article
  • 3 Downloads

Abstract

This investigation determined how changes in chemical composition of malting red and white kaffir sorghum grains dried under the sun affected the resistance of the malts to fracture as determined by the Monsanto Hardness Tester. The sorghum grains were malted by a modification of the 2-step wet steep method and dried under the sun. The results showed that malting increased diastatic activity to peak values of 78.40°L and 56°L in the red and white malts; moisture content from 115 to 165 g/kg and 125 to 170 g/kg, crude protein from 104.20 to 183 g/kg and 92.8 to 153.20 g/kg respectively but decreased the fat content. Grain hardness decreased from 83.20 to 42.50 N in the red malts and from 72.70 to 39.30 N in the white. The increases in diastatic activity, moisture, crude protein and reduced fat contents appear to have contributed most to the reduction in grain hardness.

Keywords

Sorghum Malting Diastatic power Composition Grain hardness 

Notes

Acknowledgements

We wish to acknowledge the support received from the department of Food Science and Technology, University of Nigeria Nsukka, for providing the facilities that enabled me and my colleagues to carry out the research work in their institution.

Compliance with ethical standards

Conflict of interest

All authors declare that they have no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Obinna Banito Eburuche
    • 1
  • Roseline Nwabugo Attaugwu
    • 2
    Email author
  • Helen Ebele Ufondu
    • 1
  • Peter Orji Uvere
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of NigeriaNsukkaNigeria
  2. 2.Department of Food Science and TechnologyMadonna UniversityAkpugoNigeria

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