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A reassessment of sorghum for lager-beer brewing

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Quality Assessment of Different Sorghum Varieties for Their Brewing Potential

Four sorghum varieties (SK 5912, KSV 4, KSV 8, ICSV 400) were malted and extracted under similar conditions to assess their quality for brewing. The results showed that, in general, the sorghum…
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ENZYMIC BREAKDOWN OF ENDOSPERM PROTEINS OF SORGHUM AT DIFFERENT MALTING TEMPERATURES

TLDR
The protein breakdown produced when sorghum is malted at 20°C is comparable to that found in barley malt and should support similar levels of adjuncts and yeast growth during brewing.
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Comparative studies of the development of endosperm-degrading enzymes in malting sorghum and barley

TLDR
Although the limited break-down of the endosperm cell walls of sorghum may reflect sub-optimal activities of β-glucanases, such as endo-β-1,3:1,4- glucanase, it is possible that the highly intractable nature of the cell walls and their high protein content may contribute to the low susceptibility of Sorghum endos permits to enzymic degradation during malting.
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Properties of Three Sorghum Cultivars Used for the Production of Bili-Bili Beverage in Northern Cameroon

TLDR
Of the three cultivars examined, Madjeru had the lowest levels of β-amylase, maltose levels and fermentability, and during malting β-glucanase developed rapidly and development was temperature-dependent.
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Absorption in calves of amoxicillin, ampicillin, and oxytetracycline given in milk replacer, water, or an oral rehydration formulation.

TLDR
Oxytetracycline, amoxicillin or ampicillin suspended in milk replacer, water, or a glucose-glycine-electrolyte solution (GGES) was orally given to calves and it appeared that these antibiotics were more bioavailable when suspended in GGES than when suspension in water or especially in milk replication.
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Effect of malting temperature and mashing methods on sorghum wort composition and beer flavour

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A SIMPLE DIAMYLASE PROCEDURE FOR THE ESTIMATION OF α‐AMYLASE AND DIASTATIC ACTIVITY

Mercuric chloride was used to selectively inhibit the sulphydryl function of β-amylase, enabling the dextrinizing activities of α-amylase and the Diastatic Power (total reducing power activity) to be…
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The effect of temperature on the modification of sorghum and barley during malting

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HOMOGENEITY OF THE FRIABLE FLOUR OF MALTING BARLEY

A detailed comparison was made of the properties of the friable flours and non-friable residues of two samples of malted barley of different nitrogen contents. The friable flours were sieved and…
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