Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 3 of 3
Full-Text Articles in Food Science
The Importance Of Sorghum Grain Colour And Hardness, And Their Causes And Measurement, Doreen Mwiita Hikeezi
The Importance Of Sorghum Grain Colour And Hardness, And Their Causes And Measurement, Doreen Mwiita Hikeezi
INTSORMIL Presentations
Discusses sorghum grain color and kernel hardness, assessment methods, and the importance of each to the overall quality of the grain.
Sorghum Malting: Introduction, Objectives, And Scientific Principles, John R.N. Taylor
Sorghum Malting: Introduction, Objectives, And Scientific Principles, John R.N. Taylor
INTSORMIL Presentations
What is malting? It is limited germination of cereal grains in moist air under controlled conditions.
Why malt sorghum products?
Sorghum malt for home brewing
For brewing opaque beer, lager and stout
For “brewing” malt (malta) type non-alcoholic beverages
To produce malt extract for hot malted beverages,cereal and confectionery flavoring and coloring
For breakfast cereals
For “power flour”–enzyme active flour to “thin” infant porridges
Also explains the science of malting, and the importance of using high-quality grain.
Simple Sorghum Grain Quality Evaluation Procedures, Janet Taylor, John R.N. Taylor
Simple Sorghum Grain Quality Evaluation Procedures, Janet Taylor, John R.N. Taylor
INTSORMIL Presentations
Most Appropriate Sorghum Grain Quality Criteria Identified
•High tannin/non-tannin
•Hardness
•Germinability
•Grain purity
•Grain color
Tannin, hardness, germinability and grain purity have been accepted as draft ICC (International Association for Cereal Science and Technology) standard methods.