MALTING CHARACTERISTICS OF SORGHUM CULTIVARS

Malting properties were investigated for 16 sorghums using a germinato r method and for six sorghums using a jar method. Density of caryopses decreased for all sorghums after malting. Dry matter losses ranged fr om 8 to 19%. alpha-Amylase activity determined by colorimetric assay r anged from 25 to 183 U/g, with two cultivars having activity levels si milar to that of a commercial barley malt. Reduction in pasting viscos ity was significantly correlated with alpha-amylase activity. Sorghum diastatic power (SDU) was positively correlated to alpha-amylase activ ity in cultivars with SDU values >30. beta-Amylase activity was low, r anging from II to 41 U/g. The jar malting method yielded malts with lo wer dry matter losses and low levels of alpha-amylase and beta-amylase activity, except for one cultivar. To obtain the highest levels of en zyme activity with the lowest dry matter losses, malting conditions ne ed to be controlled and optimized.