Oo. Lasekan et al., EFFECT OF GERMINATION AND DEGREE OF GRIND (COARSE FINE) ON THE EXTRACT AND SUGAR CONTENTS OF SORGHUM MALTS, Food chemistry, 53(2), 1995, pp. 125-128
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).