Abstract
The diastatic power of four 'improved' Nigerian sorghum cultivars was produced principally by α-amylolytic activity, unlike that of Nigerian Proctor barley which came principally from β-amylolytic activity. Free amino nitrogen levels and extracts of the sorghums were higher than those of barley when the sorghum was mashed in a modified procedure in which the separated active wort was added to the gelatinized (and cooled) sorghum starch of the mash. The percentage fermentability of the sorghum worts ranged from 76 to 79% for the four cultivars as against 83% for Proctor barley. Maltose in the sorghum worts was about 15 mg/ml compared with 50 mg/ml in the barley wort. Maltotriose in the sorghum worts was 14 to 16 mg/ml while in barley it was 11 mg/ml.
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