Asian Journal of Food Research and Nutrition

Comparative Studies of Wort Properties of Yellow Maize and Red Sorghum Varieties

C. C. Ezemba *

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

E. J. Archibong

Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.

H. U. Nweke

Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.

A. S. Ezemba

Chychy Gilgal Laboratories and Consultancy Services, Ichida, Anambra State, Nigeria.

I. W. Udoye

Chychy Gilgal Laboratories and Consultancy Services, Ichida, Anambra State, Nigeria.

J. C. Mmaduekwe

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

C. M. Ezeokoli

Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.

O. J. Osuala

Department of Pharmaceutical Microbiology, Madonna University Elele, Rivers State, Nigeria.

P. C. Okoye

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

V. O Etikudike

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

V. N. Anakwenze

Department of Pharmaceutical Microbiology, Madonna University Elele, Rivers State, Nigeria.

S. Olukemi Kehinde

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

Obi Chisom

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

C. C. Ezejiofor

Department of Microbiology, Caritas University, Armorji-Nike, Enugu State, Nigeria, Nigeria.

*Author to whom correspondence should be addressed.

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Abstract

The malting properties of maize and sorghum were analyzed according to the method of the institute of Brewing (1.0.B) 1977. Germination was done for 5 days at 30^oc. The parameters evaluated included a thousand corn weight (30g and 20g) for both yellow maize and red sorghum respectively), moisture content (9% and 6% for both yellow maize and red sorghum respectively), germinative energy (96% and 88% for yellow maize and red sorghum respectively), water sensitivity (86% and 92% for yellow maize and red sorghum respectively), germinative capacity (96% and 88% for yellow maize and red sorghum respectively), cold water extract (41. 5 kg/⁰L and 51.2 kg/⁰L for yellow maize and red sorghum respectively), hot water extract (200.94 kg/⁰L and 129.63 kg/⁰L for yellow maize and red sorghum respectively), result observed where however satisfactory due to the fact that the maize and sorghum could be used as a substitute for barley in commercial brewing.

Keywords: Maize, sorghum, germination, brewing, barley

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