EFFECT OF GERMINATION AND DEGREE OF GRIND (COARSE FINE) ON THE EXTRACT AND SUGAR CONTENTS OF SORGHUM MALTS

Two sorghum cultivars, FDI and MDW, germinated for 2, 4 and 6 days, we re micro-malted separately and milled into coarse (0.8-1.2 mm) and 'fi ne' (< 0.2 mm fraction) particle size. The extract, diastatic activity , residual starch and sugar production pattern of the differently grou nd malts were studied. The hot water extract, diastatic activity and s ugar contents were increased by an extended period of germination and finer milling. While all studied parameters (hot water extract, diasta tic activity, residual starch and sugar contents) were highly positive ly correlated for both coarse and 'fine' ground malts, only the hpt wa ter extract showed significant (P < 0.05) differences in both types of grind (coarse and fine).