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- Title
Hardness as a modification index for malting red and white sorghum (kaffir) grains.
- Authors
Uvere, Peter O; Ngoddy, Patrick O; Nwankwo, Chibuzo S
- Abstract
BACKGROUND This study investigated changes in the resistance to fracture of malting red and white sorghum grains using a hardness tester as another method for monitoring grain modification. RESULTS Grain hardness decreased progressively from 134.35 N and 137.29 N in malting red and white sorghums and levelled off after 120 h at 76.98 N and 69.14 N. In the red grain malts traditionally used for burukutu production, moisture content ( r = −0.983), dhurrinase activity ( r = −0.981), malting loss ( r = −0.981), free amino nitrogen ( r = −0.909) and cold wate r extract ( r = −0.908) were better indicators of grain hardness than root length ( r = −0.89). In the white sorghum malts, malting loss ( r = −0.988), dhurrinase activity ( r = −0.954) and diastatic activity ( r = −0.936) were better indicators of grain modification than root length ( r = −0.916). The soluble nitrogen ratio at the end of malting was lower in the red (0.049) compared with the white (0.0548). CONCLUSION Grain hardness using a hand-held tester is a simple, fast and good index of modification of malting red and white sorghum grains. Oven-dried red and white sorghum malts could be considered to be well modified at hardness values/indices below 77 N/0.5730 and 72 N/0.5036, respectively. © 2013 Society of Chemical Industry
- Subjects
SORGHUM; MALT; HUMECTANTS; NITROGEN; INDEXES; HARDNESS
- Publication
Journal of the Science of Food & Agriculture, 2014, Vol 94, Issue 5, p890
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.6331