Sorghum Malt Research Articles

Effects of phenolic compounds on the hydrolysis of red sorghum starch by extracted red sorghum malt α‐ and β‐amylases

In this study, red sorghum extracted starch and flour digestibility by red sorghum malt developed amylases (α‐ and β‐amylases) have been evaluated. The results obtained show that the use of NaOH improved starch hydrolysis and the digestibility of the extracted starch was higher than that of the corresponding flour, possibly due to interactions between the starch and other red sorghum malt (or raw grain) constituents. The effect of the extracted phenolic compounds on the digestibility of the extracted red sorghum starch was also evaluated and the results show that the starch hydrolysis is a log–logistic function of the added sorghum phenolic compounds. The results obtained in this study also show that the added phenolic compounds negatively affected both the hydrolysis rate and the extent of maximum hydrolysis.

A fermented sorghum/millet-based beverage, Obiolor, extenuates high-fat diet-induced dyslipidaemia and redox imbalance in the livers of rats.

Obiolor, a non-alcoholic beverage produced from fermented sorghum and millet malts, is widely consumed on a daily basis by the Igala tribe in Nigeria and is closely associated with good health. The effect of Obiolor on dyslipidaemia, protein oxidation, lipid peroxidation and DNA fragmentation in the liver of rats fed a high-fat diet was investigated. High-fat diet-mediated alterations in liver and serum total cholesterol, triacylglycerol, high-density lipoprotein cholesterol, low-density cholesterol and very low-density lipoprotein cholesterol were significantly (P < 0.05) reversed by Obiolor. The beverage increased the activities of superoxide dismutase, catalase, glutathione peroxidase, glutathione reductase and glucose 6-phosphate dehydrogenase in the liver of rats. These increases significantly (P < 0.05) attenuated the high-fat diet-mediated decrease in antioxidant enzymes. High-fat diet-mediated elevations in the levels of conjugated dienes, lipid hydroperoxides, malondialdehyde, protein carbonyl and DNA fragmentation in the livers of rats were lowered by the beverage. This study showed that Obiolor extenuated high-fat diet-mediated dyslipidaemia, protein oxidation, lipid peroxidation and DNA fragmentation in rats.

Optimization of the sorghum malting process forpitoproduction in Ghana

Pito is an alcoholic beverage obtained through a yeast (Saccharomyces cerevisiae) fermentation of wort extracted from sorghum (Sorghum bicolor L. Moench) malt. The malting conditions of sorghum are thought to influence the quality characteristics of the malt, and subsequently the quality of the pito obtained from it. Studies were carried out on a local sorghum cultivar grown in Ghana – chireh, to optimize the conditions for malting conditions for pito production in Ghana. A 33 full factorial experimental design was replicated with steeping times of 12, 16 and 22 h, germination times of 3, 4 and 5 days, and malt drying temperatures of 30, 40 and 50 °C as factors. Diastatic power, extract yield, attenuation limit and free amino nitrogen were determined. Germination duration significantly affected diastatic power and free amino nitrogen (p < 0.001). Extract yield was also significantly influenced by germination duration (p = 0.001). The germination time, steeping time and drying temperature had no significant effect on the attenuation limit. The optimal conditions for malting this specific cultivar grown in Ghana to obtain critical malt quality indices are 12.0–12.5 h steeping, 5 days of germination at 30 °C and drying at 40 °C. Free amino nitrogen levels in all treatments were higher than the minimum requirement for good yeast nutrition and fermentation. Copyright © 2015 The Institute of Brewing & Distilling

The Effect of Feed Moisture and Barrel Temperature on the Essential Amino Acids Profile of Sorghum Malt and Bambara Groundnut Based Extrudates

Malnutrition is prevalent and serious problem in Africa especially where most people are ravaged and displaced by war especially in northern Nigeria by the activities of the terrorists Boko Haram. Sorghum malt and bambara groundnut flour were processed to produce an extruded product using a twin screw co-rotating intermeshed extruder. The formulations were extruded at 100°C, 120°C and 130°C and feed moisture contents of 20%, 25% and 30% respectively. This work has therefore attempted to investigate the effect of feed moisture and barrel temperature on the retention of essential amino acids in the extrudates. Extrusion was used to obtain best extrusion conditions to develop a protein-enriched extruded product with desirable physio-chemical and sensory properties. The results showed different physical and chemical properties of the extrudates compared to those of the raw materials used. The extrusion of Sorghum malt and Bambara groundnut blend gave a good complement in terms of the essential amino acids but was faced with the challenge of depletion of the amino acids resulting from maillard reaction probably. Extrusion of foods in the presence of reducing sugars has been found to have negative effect on the quality and quantity of the essential amino acids due to maillard reaction. The results showed that the mean observed values for lysine ranged from 3.62 g/100 g to 4.51 g/100 g, while methionine has the values from 1.47 g/100 g to 2.68 g/100 g. The values for reducing sugars ranged from 222.16 mg/100 g to 453.51 mg/100 g in glucose to 680.70 mg/100 g to 835.70 mg/100 g in maltose. ANOVA was adapted for the statistical analyses. The values showed significant difference at p ≥ 0.01. The values decreased with increased barrel temperature, while increase in feed moisture increased the reducing sugar and essential amino acid contents. The essential amino acid content of the extrudates met the FAO/WHO (1973) recommended pattern for supplementary foods. This is the first attempt to produce protein enriched sorghum malt and bambara groundnut extruded product with millet and beans that can be included in a child’s meal as a breakfast cereal or a snack to fight protein malnutrition.

Malted Sorghum-Soy Composite Flour: Preparation, Chemical and Physico-Chemical Properties

In the present study, the effect of soy flour fortification on the chemical and physico-chemical properties of malted sorghum flour for probable industrial uses was investigated. Malted sorghum-soy composite flour was prepared by mixing malted-sorghum flour with soy flour at varying proportions (0-40%). The composite flour mixes were evaluated for proximate and mineral composition, anti-nutritional factors and functional properties. Reconstituted thick paste “amala” prepared from all the samples were evaluated for consumer acceptability. The results showed increment in the proximate content of the composite flour as the ratio of the soy flour in the mixes increases. The protein content of the flour mixes increased from 7.3% to 19.2%. The blend containing 40% soy flour substitution had the highest protein, fat, ash and fiber content. The mineral content increased while the anti-nutritional factors decreased as the soy flour substitution increases in the mixes. The functional properties of the flour decreased while the pasting viscosity and pH increased. Reconstituted thick paste produced from 10% soy flour substitution was most acceptable in terms of the sensory properties. The results obtained in this study indicated that highly nutritious flour can be produced from malted sorghum-soy composite flour.

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin.

Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four representative gowe samples with 141 African ordinary consumers using a modified quantitative descriptive analysis. Gowe samples significantly differed (P < 0.05) with respect to all the sensory attributes, except for cereal odor and cereal taste (P > 0.05). The principal component analysis plot revealed the effects of raw material and process: Sorghum gowe was differently scored from maize gowe samples (P < 0.05). Gowe types from saccharification step (SSaF, SSaSF) evidenced higher scores with respect to fermented odor (41.7) and acidic taste (47.9), while those without saccharification had lower scores of fermented odor and acidic taste, with values of 18.4 and 16.9, respectively. No significant difference was evidenced with respect to the addition of “non malted flour” before or after saccharification. Regarding consumer testing, three distinct patterns of consumer acceptability were observed, which were grouped as “Sugary gowe likers” (63.1% of consumers) followed by “Sugary and saccharified sorghum gowe likers” (20.6%) and “Pure maize gowe dislikers” (16.3%). Irrespective of the consumers cluster, saccharified malted sorghum gowe without sugar was the unique sample scored more than 6 over 9.

Physico-chemical and sensory properties of cereal/legume-substituted cocoa-based beverage

Purpose – The purpose of this paper is to develop a cereal/legume-substituted cocoa-based beverage using cocoa powder, malted sorghum flour, soybean flour and defatted melon seed flour and to evaluate their physico-chemical, nutritional and sensory properties. Design/methodology/approach – Malted sorghum was prepared; flours of soybean and defatted melon were also prepared separately. Two samples were formulated, the first formulation tagged CPM1 contained 60, 10, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively, and the second sample tagged CPM2 contained 65, 05, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively. A commercial product (Noble Vita) was purchased from local market as reference sample. Findings – Protein contents of formulated samples (16.93 and10.58 per cent for samples CPM1 and CPM2, respectively) are higher than that of the Noble Vita (6.35 per cent). The vitamin C content of the formulated samples was found to be 13.38 and 13.50 mg/100 g, an improvement from that of the reference sample (6.13 mg/100 g). Significant difference exists in the overall acceptability between the formulated samples and the reference sample (p &lt; 0.05), and the formulated samples were more acceptable. Originality/value – Formulated samples are nutritionally richer than the reference sample and that they are capable of supplying limiting nutrients in the diet of majority in the developing countries.

Maltose and glucose utilization during fermentation of barley and sorghum lager beers as affected by β-amylase or amyloglucosidase addition

The effect of supplementation of amyloglucosidase or β-amylase during mashing of sorghum and barley beers was studied. The research focused in the increments in maltose and glucose concentrations, and their consumption during 144 h fermentation of lager beers. Barley, red sorghum and white sorghum malt beers, produced with regular or waxy sorghum adjuncts, and supplemented with these exogenous enzymes, were produced. The addition of exogenous enzymes increased up to 20% the total sugar content. Regression lines to describe sugar consumption were obtained (R2 > 0.951). Amyloglucosidase treatments had higher glucose contents and up to 4 times higher glucose consumption rates compared with unsupplemented or with β-amylase treatments. The latter treatments had maltose as predominant sugar. Amyloglucosidase treatments had higher ethanol production rates, however the maximum production rate was delayed 24 h, compared with maltose-rich treatments. These worts observed incomplete fermentations and contained higher residual sugars. β-amylase treatments were not significantly different compared with their regular counterparts in terms of sugar and ethanol production. The selection of adequate sorghum cultivars for malt and adjuncts as well as the use of an osmotolerant yeast should be considered when exogenous enzymes are supplemented in brewing.

Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes.

Sorghum types suitable for brewing and bioethanol production are required. The effect of sorghum type (white non-tannin versus white type II tannin) on free amino nitrogen (FAN) production from sorghum grain and malt using exogenous protease enzymes was investigated over extended incubation at moderate temperature (45 °C). With grain in the absence of exogenous proteases, white non-tannin sorghum produced substantially higher levels of FAN than white type II tannin sorghum, due to the tannins in the latter. Incubating sorghum grain with neutral proteinase and amino-peptidase in combination improved FAN production. The two sorghum types produced similar FAN levels when malted and incubated in the absence of the exogenous proteases. When both sorghums were malted and incubated with neutral proteinase alone substantially more FAN yield (124-126 mg 100 g(-1)) occurred than with grains (61-84 mg 100 g(-1)). The combination of amino-peptidase and proteinase did not improve FAN further. Neither, did malting influence wort free amino acid profile. Group B amino acids constituted the highest percentage (42-47%). With grain, white non-tannin sorghum plus proteinase and amino-peptidase yields the highest FAN, with malt both white non-tannin and white type II tannin sorghums plus proteinase yield the highest FAN.

English

Biscuits were produced from blends of plantain, sweet potato and malted sorghum flour. This study was carried out to evaluate the effect of varying the proportions of these flour mixtures on the taste and texture of the produced biscuits. Mixture response surface methodology was used to model the taste and texture of the biscuits with single, binary and ternary combinations of the three flours. The optimum taste and texture of the biscuit were targeted and the responses optimizer of Minitab software (version 14.0) was used to obtain the mixture that gave these targets. Result showed that the taste and texture of biscuits samples differed significantly (p < 0.05). Sweet potato flour had the highest positive influence on the taste, while malted sorghum mostly improved the texture. The regression coefficients showed that the mixture of plantain and malted sorghum flour decreased both the taste and the texture of the biscuit, while the blend of sweet potato and malted sorghum flour had negative influence on the texture of the biscuit. The mixture of the three flours improved both the taste and the texture of the biscuit more than their single or binary combinations. Biscuit of acceptable taste and texture could be produced from the blend of these three flours. Key words: Plantain flour, sweet potato flour, malted sorghum flour, biscuit, taste, texture.

Sensitization to Beer Ingredients in Chinese Individuals with Beer Allergy: A Clinical Study of 20 Cases

Background: Rare case reports of allergic reactions to beer have been published, but the nature of the eliciting substances in beer ingredients is often unknown. Objective: It was the aim of this study to identify sensitization patterns against various beer ingredients in Chinese individuals with beer allergy. Methods: Twenty-seven Chinese individuals with a clear-cut history of beer allergy were prescreened to answer a specific questionnaire related to the history and symptoms of beer allergy. Twenty individuals underwent allergy diagnostics with different food allergens and extracts of beer ingredients using the skin prick test (SPT) and the open oral provocation test (OPT) with beer. Results: Fifteen patients (75%) showed positive reactions to one or more beer ingredients. Of these, 9 individuals, reactive to sorghum and/or sorghum malt also showed positive reactions to other ingredients. Seventeen individuals showed variable symptoms after the OPT. Cutaneous erythema and urticaria were the most common symptoms and usually persisted for over 2 h. There were no significant differences in SPT reactivity to beer ingredients between male and female individuals. Single patients reacted to barley, hops or yeast. Conclusions: Sensitization to sorghum and/or sorghum malt was the most common finding in Chinese individuals with beer allergy.

Evaluation of the potentials of millet, sorghum and barley with similar nitrogen contents malted at their optimum germination temperatures for use in brewing

Studies on the malting physiology of barley have led to similar studies on millet and sorghum. This study compares the outcomes of the malting physiology of millet, sorghum and barley. Results show that optimal development of diastatic power, soluble nitrogen, hot water extract and the wide range of amino acids of these three cereals is related to optimal malting conditions and appropriate mashing procedures. Transfer of the nitrogen/extract/soluble nitrogen/diastatic concepts of barley malt do not apply to millet and sorghum. However, all the cereals studied produced the range of amino acids required by yeast for fermentation. Sorghum malt released the highest amounts of group 1 amino acids, usually taken up faster by yeast. It also produced and released the highest amounts of amino acids, classified as group 2, which are assimilated more slowly than group 1 amino acids. It also produced and released more of the amino acids that are slowest to be assimilated during fermentation, as well as very high levels of proline. Optic barley malt produced and released the least amount of proline. The fate of proline during yeast fermentation is not clear, but it is believed that proline is not utilized during fermentation. Copyright © 2013 The Institute of Brewing & Distilling

Physicochemical characterization of dextrins prepared with amylases from sorghum malt

Dextrins are partially hydrolyzed starch products which are used in a wide range of applications. Hydrolysis can be performed by acid or enzymatic reaction. However the properties of dextrins are influenced by the type of reaction and the source of starch. The aim of the present study was to determine physicochemical properties of dextrins obtained from hydrolysis of starches (corn and wheat) and flours (wheat and cassava) by using sorghum malt amylases. Hydrolysis of starches and flours was performed at 65°C, the hydrolysates were centrifuged and spray-dried for analysis. Physicochemical and structure of the powders were investigated. Results showed that the proportion of DP2 (maltose and isomaltose) was higher in dextrins and more in dextrins from wheat flour. Low water activity and low dissolution time were found in all dextrins. XRD patterns revealed that the crystalline structure partially disappeared in some of them. At 30% concentration, we noted a Newtonian behavior for the dextrins. The freeze-concentrated and the peak melting temperature () determined by DSC (DSC) showed lowest values for dextrins from wheat. Thermogravimetric analysis (TGA) revealed that the dextrins were quite stable until 200°C.

English

Nigeria’s population growth rates (3.2% in the late 1980s, 2.83% in the early 1990s and 3% in the mid-2000s) have been high, while subsistence farming, characterised byinadequacies, low productivity and high post-harvest losses, dictates rising food insecurity and dwindling nutrition in the country. Taro (Colocasia antiquorum)- a widely cultivated cocoyam, has little demand as food and is vulnerable to post-harvest rot. Towards addressing food insecurity and improving nutrition, this study investigated the potentials of taro as carbohydrate supplement in energy food drink. Chemical analyses were employed to obtain the compositions of prepared taro grit and its energy food drink prepared with sorghum malt grist. A randomly selected panel of tasters appraised the sensory qualities of the prepared taro energy food drink, while a public analyst assessed its fitness to be sold as energy food drink. Results show that the proximate percentagecompositions of taro grit were 77.93% starch and 0.63% fat, among others. These were comparable with the literature values of 63-79% starch and 1.8-2.9% fat for cocoa- a popular carbobydrate supplement in common commercial energy food drinks. The malted sorghum grist had CWE value of 25.82 and HWE value of 59, which fell within the literature acceptable ranges of 16.07-26.54 (CWE) and 17.5-63.1 (HWE). The taroenergy food drink was water-soluble and had similar physico-chemical characteristics and compositions to those of “Ovaltine” (a product of Cadbury Nigeria Plc), which wasused as standard. The panel of tasters could not distinguish the aroma and flavour of the standard from those of the taro energy food drink, which was also adjudged suitable to be sold as energy food drink by the public analyst. It was recommended that the bench-scale production of taro energy food drink should be scaled up to pilot level with a view to commercialising it, in order to minimise post-harvest losses of taro to rot; save storage difficulties, cost and time; increase the nutritional value, presentations and demand for taro; and reduce the price to enhance the affordability of energy food drink in Nigeria. Key words: Food security, improved nutrition, post-harvest loss, Nigeria, taro,carbohydrate supplement, energy food drink.

Elaboração e avaliação de alguns aspectos da qualidade de cerveja isenta de glúten

A doenca celiaca e a intolerância ao gluten, cujo tratamento dietetico consiste em nao consumir alimentos que contenham essa proteina. Em funcao da oferta limitada de cerveja sem gluten, individuos com intolerância ao gluten apresentam dificuldade de consumo dessa bebida. O objetivo desse trabalho foi desenvolver e avaliar a aceitacao de uma cerveja sem gluten utilizando malte de sorgo e cereais nao malteados como arroz e milho. As formulacoes foram submetidas as analises fisico-quimicas de umidade, cinzas, proteinas, acucar redutor, pH, acidez e teor alcoolico; e sensoriais de aceitacao dos atributos aparencia, sabor, textura e aceitacao global, alem da intencao de compra. Os teores de cinzas, proteinas, umidade e alcool das formulacoes elaboradas variaram entre 0,35-0,40%; 0,26-0,35%; 93,3-95,1% e 4,56-4,90 oGL, respectivamente. Os resultados do indice de aceitabilidade dos atributos aparencia, sabor, textura e aceitacao global das quatro formulacoes foram superiores a 40%. A amostra de cerveja comercial sem gluten apresentou melhor aceitacao na avaliacao sensorial. A partir dos resultados da avaliacao sensorial das amostras comerciais com e sem gluten e das quatro formulacoes elaboradas no presente trabalho, verificou-se que sao necessarias alteracoes nas formulacoes e/ou no processo de elaboracao a fim de obter um produto com melhor aceitacao sensorial. Palavras-chave: gluten, cerveja, celiaco.

English

The mashing and brewing potentials of crude extracts of three plants commonly used in Northern Cameroon to make starch gruels sweet were assessed using sorghum cultivarSafrari as an adjunct. Alpha-amylase activities of the extracts fluctuated between 18 and 122 U/g, while the diastatic power and the β-carboxypeptidase activities ranged between 83 and 123 WK, and 16 and 63 mg FAN/min/µL, respectively. A longer mashing time (180 min) was necessary to obtain higher yields of extracts. Extract obtained was 18.7 °P for malted Safrari, 14.6 °P for malted barley, and 9.5, 13.5 and 11.4 °P after mashing Safrariadjuncts with extracts from Abrus precatorius, Burnatia enneandra and Cadaba farinose,respectively. Similar levels of reducing sugars ranging between 60 and 65 g/L were obtained when mashing was carried out using A. precatorius, B. enneandra and crude extracts, but about 50 g/L were obtained for C. farinosa. Free amino nitrogen fluctuated between 56 and 72 mg/L for C. farinose and B. enneandra, respectively, but was as low as 17 mg/L for A. precatorius. Fermentability was low for the worts obtained after mashingSafrari adjuncts using the extracts of the three plants, as compared to the worts of malted sorghum cultivar Safrari and barley. Key words: Abrus precatorius, Burnatia enneandra, Cadaba farinosa, α-amylase, extract,free amino nitrogen (FAN).

Hardness as a modification index for malting red and white sorghum (kaffir) grains

This study investigated changes in the resistance to fracture of malting red and white sorghum grains using a hardness tester as another method for monitoring grain modification. Grain hardness decreased progressively from 134.35 N and 137.29 N in malting red and white sorghums and levelled off after 120 h at 76.98 N and 69.14 N. In the red grain malts traditionally used for burukutu production, moisture content (r = -0.983), dhurrinase activity (r = -0.981), malting loss (r = -0.981), free amino nitrogen (r = -0.909) and cold water extract (r = -0.908) were better indicators of grain hardness than root length (r = -0.89). In the white sorghum malts, malting loss (r = -0.988), dhurrinase activity (r = -0.954) and diastatic activity (r = -0.936) were better indicators of grain modification than root length (r = -0.916). The soluble nitrogen ratio at the end of malting was lower in the red (0.049) compared with the white (0.0548). Grain hardness using a hand-held tester is a simple, fast and good index of modification of malting red and white sorghum grains. Oven-dried red and white sorghum malts could be considered to be well modified at hardness values/indices below 77 N/0.5730 and 72 N/0.5036, respectively.

Production of Lager Beers from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase

Sorghum has been used in lager beer production as a source of malt and brewing adjuncts and it is viewed as an excellent choice for the production of gluten-free beers. In this research, lager beers produced from white or red sorghum malts, waxy or regular sorghum adjuncts, and β-amylase or amyloglucosidase supplementation were evaluated and compared with a control beer produced from barley malt. Worts were produced by a double-mashing procedure and brewed by typical lager fermentation. The addition of β-amylase increased the amount of fermentable sugars in the sorghum malt worts. When amyloglucosidase was added, the total sugar content was augmented 20% and the glucose content was five times higher compared with worts without exogenous enzymes. Barley and sorghum malt worts contained adequate amounts of free amino nitrogen contents. After fermentation, the barley malt beers contained approximately 1% more ethanol compared with the sorghum malt counterparts that were not supplemented with exogenous amylolytic enzymes. In beers supplemented with amyloglucosidase, the ethanol augmented 1.1% units and contents were comparable independently of the sort of malt. Fusel alcohol concentrations did not differ among treatments. The higher yields of 100% gluten-free sorghum beers were achieved when worts were supplemented with amyloglucosidase during mashing.

Optimization of Malted Sorghum Protein Extraction by Response Surface Methodology

Four independent variables viz. ultrasonic power, pH, extraction time and solvent/meal ratio were selected. The extraction process was evaluated by a selected response like protein yield and the second-order model obtained revealed 96.7% of coefficient of determination. Selected response, which evaluated the extraction process, was protein yield and the secondorder model obtained for protein yield revealed a coefficient of determination of 96.7%. The optimal extraction conditions for protein were determined as follows; Ultrasonic power, pH, extraction time and solvent/meal ratio were 400W, 8.0, 40min, and 20:1 (v/w) respectively. Protein yield was primarily affected by Ultrasonic power, pH and solvent/meal ratio. These conditions resulted in protein yield of 5.43g of soluble protein from extract/100 g malted sorghum flour, which was agreed closely with the predicted value 5.36%. The adequacy of the model was confirmed by extracting the protein under optimum values using the model. These results may help in designing the process of optimal protein extraction from malted sorghum flour. J. Food Sci. Technol. Nepal, Vol. 6 (53-58), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8260

Influence of malting conditions on sorghum (Sorghum bicolor (L.) Moench) as a raw material for fermented beverages

There has been recently increased interest in sorghum to substitute the gluten containing cereals in the diet of people suffering from celiac disease. The response surface methodology was used to determine the influence of malting parameters (degree of steeping, germination temperature and time) on sorghum (Sorghum bicolor (L.) Moench). Each parameter was varied at three levels. Malting attributes, considered important to produce high quality malt for the production of lactic acid fermented beverages, were analyzed. The optimized conditions were: degree of steeping 41%, germination temperature 27℃ after 7 days of germination. Under these conditions, the following values of the studied attributes can be obtained: α-amylase 139 U/g, β-amylase 60 U/g, extract 83.8%, free amino nitrogen 117.8 mg/100 g, Kolbach index 26.6%, water-extractable arabinoxylan 0.3 g/L and vitamin B2 114.9 µg/L. Among the tested parameters, the germination time had the highest effect on malting attributes. Although the activity of amylolytic enzymes α- and β-amylase were low, the value of extract was high and comparable to that of barley malt. The obtained results showed that sorghum malt is a promising raw material for the production of lactic acid fermented beverages.