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All content following this page was uploaded by Abdel Moneim Elhadi Sulieman on 23 October 2016.
1
Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan
2
Department of Biology, Faculty of Science, University of Hail, Kingdom of Saudi Arabia
Abstract The present study aimed to investigate the effect of malting conditions on malt quality to produce non-alcoholic
sorghum malt beverage. Feterita sorghum cultivar was used to prepare the sorghum malt. Malting was carried out at two
different temperatures of 25°C and 30°C for 4 and 5 days under air-rest and non-aerated conditions. Germination percentage
was determined after germinating in an incubator at 30°C for 72 hours. The quality of sorghum malt in terms of malting losses,
total loss, diastatic power and α and β amylase was examined. Malted grains germinated for 5 days at 30°C under non-aerated
conditions had a greater effect on sorghum malt quality. For germination percentage, the results were 98% and 50% for
maximum steep-out moisture. It is concluded that effective use of germination to process sorghum grain for beverage would
require a control of the temperature and time. More research is needed in order to understand the adjustments made with
different stages of processing of malted beverages.
Keywords Sorghum, Diastatic power, Beverage, Iodine reaction, Germination percentage
* Corresponding author:
abuelhadi@hotmail.com (Abdel moneim E. Sulieman)
2. Materials and Methods
Published online at http://journal.sapub.org/food
Copyright © 2016 Scientific & Academic Publishing. All Rights Reserved 2.1. Preparation of Samples
82 Ahmed G. M. Elgorashi et al.: The Effect of Malting Conditions on the
Production of Non alcoholic Sorghum Malt Beverage
total malting loss was higher with the grains germinated for 5 3.6. α and β Amylases
days under NA, 30°C conditions (Table 3). Total malting α and β amylases were affected by germination period,
loss was mainly affected by temperature. For example, total temperature and aeration. Temperature also had greater
loss of the grain germinated for 4 days at 25°C under AR effect on α and β amylases than that of germination period
condition was 7.64% whilst total loss of the grain germinated and aeration. α and β amylases of the grains germinated for 4
for the same time and aeration condition at 30°C was or 5 days under NA or AR at 30°C was increased two folds
37.44%. than that of α and β amylases of the grains germinated for the
3.5. Diastatic Activity same periods and aeration conditions at 25°C (Table 5). α-
amylase activity of malted grains ranged from 21 DU/g to
The diastatic activity of malted grain ranged from 28 60.44 DU/g . β amylase activity ranged from 7.01 DU/g to
DU/g to 79.84 DU/g (Table 4). Malted grain germinated for 19.2 DU/g. Malted grain germinated for 4 days under AR,
5 days under NA, 30°C conditions showed high DU/g value, 30°C conditions showed high proportion of α amylase to β
whereas malted grain germinated for 4 days under AR, 25°C amylase activity which was 3.6 : 1. Whereas, malted grain
conditions showed low diastatic activity. Diastatic activity as germinated for 4 days under NR, 25°C conditions showed
malting loss was affected by germination period, low proportion of α amylase to β amylase activity which was
temperature and aeration. Also temperature had greater 2.6 : 1.
effect on diastatic activity than that of germination period Ratnavathi [20] mentioned that activities of alpha-and
and aeration. From the results diastatic activities for the beta-amylases have been found to increase steadily in an
grains germinated for 4 and 5 days under NA and AR at 30°C almost constant proportion of 3: 1 during the course of
were more twice than that of diastatic activities for the grains germination until a peak of amylolytic activity is attained.
germinated for 4 and 5 days under NA and AR at 25°C. The results of α amylase and β amylase activities were
Balogun et al. [17] reported that increasing the temperature similar to that result of six sorghum cultivars obtained by
during active germination enhanced the hydrolytic activities Beta et al. [9] who found that α -amylase activity ranged
of endogenous enzymes present in sorghum grain. Dicko from 25 to 183 U/g and β -amylase activity was low, ranging
et. al. [18] mentioned that red sorghum grains have generally from 11 to 41 U/g when malting properties were investigated
higher amylase activities than white ones. Amylases are for 16 sorghums cultivars using a germinator method and a
hydrolytic enzymes, which depolymerize starch according to jar method. α amylase activities under all conditions were
a classic acid-base mechanism. α-amylases are almost above of those obtained by Iwuoha and Aina [13]
endo-enzymes that randomly split α-(1→4)-linkages in who found that effects of steeping conditions (4 treatments)
starch with retention of anomeric configuration of glucose and germination time (1-6 days) on α -amylase activity of
residues. ß-Amylase is an exoglucosidase acting from the Nigerian local red sorghum malt ranged from 19.2 to 24.8
non- reducing end, releasing ß-maltose units from starch, U/g and for Nigerian hybrid short Kaura (SK 5912) ranged
hence the name ß-amylase [19]. from 16.6 to 19.6 U/g.
Table (2). Effect of germination period, temperature and aeration on the malting losses (%)
Temperature (°C) 25 30
Germination period (day)
Aeration AR NA AR NA
4 Malting losses (%) 4.6 6.08 14 19.4
5 Malting losses (%) 4.88 5.6 17.12 20.04
AR = air-rest, NA = non-aerated.
Table (3). Effect of germination periods, temperature and aeration on total losses (%)
Temperature (°C) 25 30
Germination period (day)
Aeration AR NA AR NA
4 Total losses (%) 7.64 8.88 37.44 39.28
5 Total losses (%) 9.88 10.08 38.6 48.4
AR = air-rest, NA = non-aerated.
Table (4). Effect of germination periods, temperature and aeration on diastatic power (DU/g)
Temperature (°C) 25 30
Germination period (day)
Aeration AR NA AR NA
4 Diastatic power (DU/g) 28 30.21 60.42 62.58
5 Diastatic power (DU/g) 35.61 36.68 70.13 79.84
Table (5). Effect of germination periods, temperature and aeration on α and β amylase (Du/g)
Temperature (°C) 25 30
Time
Aeration AR NA AR NA
(days)
Enyme α β α β α β α β
4 (Du/g) 21 7.01 22.04 8.21 47.48 12.95 45.82 16.76
5 (Du/g) 26.82 8.81 27.43 9.25 52.8 17.26 60.44 19.2
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Production of Non alcoholic Sorghum Malt Beverage
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