Evaluation of the Wort Properties of Four Improved Sorghum Varieties Mashed with and Without Commercial Enzyme

To determine the wort properties of recently improved sorghum properties, the malt of four sorghum varieties namely Samsorg 46, Samsorg 47, Samsorg 48 and Samsorg 49 were analyzed. The grains were malted and mashed with and without commercial enzyme, using the single decoction mashing technique. The wort derived from the mashing was filtered and boiled, then analyzed. The wort properties looked out for include, specific gravity, Protein estimation using Micro Kjeldahl method, reducing sugar using the DNS method and free a amino nitrogen FAN using method described by Association of Official Analytical Chemists, pH, filterability rate. Generally, there were significant differences across the different varieties of sorghum for, FAN, reducing sugars, cold water extract and hot water extract at both p 0.05 and p 0.01. There was a general increase in specific gravity, reducing sugar, FAN, filterability rate and pH, as the days of germination increased across the varieties, while there was a noticeable decrease in protein content as the days of germination increased in single decoction method of mashing. The varieties gave good results using single decoction method as there were increases in the specific gravity with Samsorg 47 having the highest with 100 malt wort 1.035 and malt enzyme wort 1.036 , reducing sugar with Samsorg 46 having the highest with 100 malt wort 130mg ml and malt enzyme wort 130mg ml , FAN with Samsorg 48 having the highest with 100 malt wort 284.69mg L and Samsorg 49 for malt enzyme wort 351.38mg L and filterability rate with Samsorg 47 having the highest with 100 malt wort 3.00ml min and malt enzyme wort 3.80ml min . The four recently improved sorghum varieties had good wort properties but more works need to be done on then to realize their full potential. Okoro, N. C. N. | Okonkwo, I. F. | Izundu, M. I "Evaluation of the Wort Properties of Four Improved Sorghum Varieties Mashed with and Without Commercial Enzyme" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-6 , October 2021, URL: https://www.ijtsrd.com/papers/ijtsrd46385.pdf Paper URL : https://www.ijtsrd.com/biological-science/microbiology/46385/evaluation-of-the-wort-properties-of-four-improved-sorghum-varieties-mashed-with-and-without-commercial-enzyme/okoro-n-c-n