Abstract
A comparative study of sorghum and barley grains reveals structural and physiological differences in their aleurone, embryo and starchy endosperm cells. These differences are responsible for the observed differences in their malting characteristics. Reports on brewing trials with sorghum favour its use as an adjunct to barley malt. Nevertheless, a recent successful resolution of the incompatibility of the gelatinization and saccharification temperatures of sorghum starch through the adoption of a new mashing technique has greatly improved its extract yield. A similar report on the discovery of a Nigerian-grown sorghum variety with improved β-amylase activity as well as high diastatic power will obviously ensure better fermentable extracts. Further research on the development and trial of new sorghum varieties is strongly recommended. The purpose of this review, however, is to highlight research efforts aimed at alleviating the problems of sorghum as a brewing material.
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