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Abstract

Levels of glucan components (TBG: total glucan, WIBG: water insoluble glucan and WSBG: water soluble glucan) and glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG levels of 0.298 ± 0.054%, 0.196 ± 0.021% and 0.102 ± 0.015% in its raw samples and 0.187 ± 0.007%, 0.144 ± 0.004% and 0.043 ± 0.006% in malt samples, respectively. Variety SK5912 had the highest TBG, WIBG and WSBG levels of 0.376 ± 0.037%, 0.246 ± 0.03 and 0.130 ± 0.015% in its raw samples and the highest total mean WIBG of 0.167 ± 0.020% in its malt samples, respectively.



Similarly, variety KSV8 had TBG and WIBG levels of 0.362 ± 0.035% and 0.233 ± 0.023% in its raw samples and the highest TBG and WSBG levels of 0.236 ± 0.030% and 0.076 ± 0.008% in its malt samples. The trend indicated that levels of glucan components in the sorghum varieties depended on their original levels in the raw grains and not on enzymic degradation during malting. However, more WSBG components (~30 – 65%) were degraded than its WIBG counterparts (~20 – 43%) across the sorghum varieties. Endo-β-(1→3:1→4)-glucanase levels in all the sorghum malt varieties consistently increased during the malting period. ICSV400 malts developed the highest total mean enzyme level of 13.122%, SK5912 had 11.207% level while KSV8 malts developed the least level of 8.568%.



The effects of variety, germination time and variety plus germination time interaction on the TBG, WIBG and (1→3:1→4)- glucanase levels were significant (P ˂ 0.05). However, their effects on the WSBG levels of malt varieties were not significant. Glucan and glucanase levels in the sorghum grain and malt varieties significantly (P ˂ 0.05 and P ˂ 0.01) correlated with other malt quality parameters. On the basis of the results, variety ICSV400 is preferred as malting and brewing raw material to SK5912 and KSV8 varieties.

Table of Content

Cover Sheet

Title Page … … … … i

Declaration … … … … ii

Certification … … … … iii

Dedication… … … … iv

Acknowledgements … … … v

Abstract … … … … vi

Table of Contents … … … vii

List of Tables … … … … xii

List of Figures… …. … xiii

List of Appendices … … … xiv

List of Abbreviations and Symbols … xv



CHAPTER ONE:INTRODUCTION

1.1 Background of Study … … … … … … … 1

1.2 Statement of Research Problem … … … … … 1

1.3 Objectives of the Study … … … … … … 2

1.4 Research Hypotheses … … … … … … 3

1.5 Justification of the Study … … … … … … 3

1.6 Scope and Limitations of the Study… … … … 5



CHAPTER TWO:

REVIEW OF RELATED LITERATURE

2.1 The Sorghum Grain … … … … … … … 7

2.2 Morphology, Anatomy and Chemical Composition … … … 8

2.3 Sorghum Malting … … … … … … … 14

2.4 Maltable Cereals … … … … … … … 16

2.5 Economic Importance … … … … ... … … 18

2.6 Nutritional Value … … … … … … … 18

2.7 Uses of Sorghum … … … … … … … 24

2.8 Cereal Glucan and their Degradation during Malting and Brewing … … … … … … … 26

2.9 Comparative Biochemical and Physiological C hanges in

Sorghum and Barley during Germination … … … … 29



CHAPTER THREE:

MATERIALS AND METHODS

3.1 Source of Materials … … … … … … … 33

3.2 Analytical Methods … … … … … … … 36

3.2.1 Analyses of Grain Samples … …. … … … … 36

3.2.2 Moisture Content … … … … …. … … 36

3.2.3 Germination Energy … … … …. …. … … 37

3.2.4 Germination Index … … … … …. … … 37

3.2.5 Total Nitrogen … … … … … … … … 37

3.2.6 Crude Protein … … … … … … … … 39

3.2.7 Total Glucan … … … … … … … 39

3.2.8 Theory and Principle of Assay Procedure … … … … 40

3.2.9 Assay Procedure for Grain Glucan Determination … … … 40

3.2.10 Reagent Blanks … … … … … … … 43

3.2.11 Glucose Standards … … … … … … … 43

3.2.12 Glucose Oxidase/peroxidase Reagent … … … … … 43

3.2.13 Water- insoluble Glucan … … … … … … 44

3.2.14 Water-soluble Glucan … … … … … … 44

3.3 Malting Procedure … ... … … … … … 44

3.3.1 Steeping … … … … … … … … 44

3.3.2 Germination … … … … … …. … … 46

3.3.3 Kilning … … … … … … … … 46

3.4 Analyses of Malt Samples … … … … … … 48

3.4.1 Moisture Content … … … …. …. … … 48

3.4.2 Malting Loss … … … … … … … … 48

3.4.3 Total Nitrogen … … … … …. …. … … 48

3.4.4 Total Glucan … … …. … … … … 49

3.4.5 Theory and Principle of Assay Procedure … … … … 49

3.4.6 Assay Procedure for Malt Glucan … … … … … 49

3.4.7 Water- insoluble Glucan … … … … … … 50

3.4.8 Water-soluble Glucan … … … … … … 50

3.4.9 Malt Endo-Glucanase Activity … … … … … 50

3.4.10 Theory and Principle of Assay Procedure … … … … 50

3.4.11 Extraction of Crude Malt Glucanase … … … … 51

3.4.12 Assay Procedure for Malt Endo-Glucanase… … … 51

3.4.13 Reaction Blank … … … … … … … 53

3.4.14 Precipitant Solution … … … … … … … 54

3.4.15 Extraction Buffer … … … … … … … 54

3.5 Mashing and Wort Production … … … … … 54

3.6 Analyses of Wort Samples … … … … … … 56

3.6.1 Filtration Rate … … … … … … … … 56

3.6.2 Specific Viscosity … … … … … … … 56

3.6.3 Reducing Sugar … … … … … … … 57

3.6.4 Reagent Solutions … … … … … … … 57

3.6.5 Theory and Principle of Assay Procedure … … … … 58

3.6.6 Assay Procedure … … … … … … … 58

3.6.7 Specific Gravity … … … … … … … 59

3.6.8 Original Extract … … … … … … … 59

3.7 Experimental Design … … … … … … … 60

3.8 Statistical Analyses

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Introduction

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