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Variety and germination time effect on total beta-glucan, water-insoluble beta-glucan, water-soluble beta-glucan components and beta-glucanase levels in improved sorghum varieties SK5912, KSV8 and ICSV400 before and after malting and their relationships to wort viscosity


Variety and germination time effect on total beta-glucan, water-insoluble beta-glucan, water-soluble beta-glucan components and beta-glucanase levels in improved sorghum varieties SK5912, KSV8 and ICSV400 before and after malting and their relationships to wort viscosity



Journal of the Institute of Brewing 122(1): 93-101



ISSN/ISBN: 0046-9750

DOI: 10.1002/jib.300

The effects of variety and germination time on beta-glucan components - total beta-glucan (TBG), water insoluble beta-glucan (WIBG) and water soluble beta-glucan (WSBG) and beta-glucanase (BG) levels-before and after malting in improved sorghum varieties SK5912, KSV8 and ICSV400 and their relationships to wort specific viscosity (SV) were studied. This study was part of efforts to aid local malting and brewing industries in the application of sorghum varieties that are abundantly available to reduce costs. At the fifth day of germination, variety ICSV400 had the lowest TBG, WIBG and WSBG levels in its raw and malt samples. Variety SK5912 had the highest TBG, WIBG and WSBG levels in its raw samples, while variety KSV8 had the highest levels of TBG, WIBG and WSBG in its malt samples. Similarly, variety ICSV400 malts developed the highest BG levels, while the KSV8 malts gave the lowest level. The effect of variety, germination time and variety x germination time interaction was significant (p < 0.05) on the TBG, WIBG and BG levels and was not significant on the WSBG levels. Weak and significant correlation of TBG levels with SV (0.25, p < 0.05 for SK5912; 0.24, p < 0.05 for KSV8; and 0.31, p < 0.05 for ICSV400) was observed in all the samples, suggesting that the low beta-glucan levels may not be primarily and solely responsible for any viscosity impediments associated with sorghum worts during run-off. With improvement in the effective utilization of sorghum, ICSV400 appeared the most suitable variety for malting and brewing in Nigeria. Distilling

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Accession: 066313512

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