The potential of sorghum as an alternative substrate for lager beer brewing was recognized
over five decades ago. Factors which appear to influence brewing with sorghum include: the …

A review of literature on nonstructural and structural carbohydrate contents in sorghum is
presented. This review describes the influence of temperature, maturity, genotype, culm …

The out-of-steep moisture of sorghum is lower than expected (33–36%), but is adequate for
enzymic modification of endosperm substrates of sorghum, producing sufficient amylolytic …

This study examined the performance of rice and buckwheat when malted under various
temperature conditions and for different lengths of time. The mashed malts produced from …

Research reports on extracts, proteins, total nitrogen and free amino nitrogen content of
sorghum malt and worts obtained from mashes indicate that sorghum is potentially an …

The use of sprouted cereals for the development of flavor, improvement of biochemical,
physicochemical and techno-functional properties in beer production, improvement of …

The present work aims to evaluate the influence of varieties and malting conditions on the
liquefying and sweetening capacities of germinated flours of two new maize varieties (Atp-Y …

Sorghum (Sorghum bicolor), a grass native to Africa, is a popular alternative to barley for
brewing beer. The importance of sorghum to beer brewing is increasing because it is a …

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 …

The objective of this research was to investigate physicochemical and biochemical
characteristics of field-sprouted grain sorghum and its fermentation performance in ethanol …