The Efficacy of Alkaline Steeping in Extracting Proanthocyanidins and its effects on Malt quality in some Sorghum varieties

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dc.contributor.authorDhlamini, Zephaniah
dc.contributor.authorBanda, L.
dc.contributor.authorMakoni, C.
dc.date.accessioned2014-07-10T14:40:58Z
dc.date.accessioned2023-06-23T14:00:21Z
dc.date.available2014-07-10T14:40:58Z
dc.date.available2023-06-23T14:00:21Z
dc.date.issued2013-12
dc.descriptionResearch Articleen_US
dc.description.abstractSorghum malt is an important raw material in opaque beer brewing. Use of high tannin sorghum varieties reduces malt quality due to binding of tannins to proteins. Tannins are usually leached from sorghum grain using formalin during the steeping stage of malting. However, formalin has been shown to have potentially harmful health effects thus driving the need to find alternative methods of tannin removal. In this study, the effectiveness of alkalis (calcium and sodium hydroxides) was assessed. The amount of tannins in red (NS5511) and brown (SMILE) malting sorghum varieties were determined by the butanol-HCl assay and compared to other food varieties. The NS5511 and SMILE were steeped in 0.02M and 0.04M concentrations of each of Ca(OH)2, NaOH and formalin for 6hrs, subjected to germination conditions (26°C for 115hours) and kilned off at 60°C for 50hours. The germination rate, as measured by the chit count was determined and the alkali treated samples had the highest germination rates compared to formalin. Furthermore, the alkali treated samples had highest diastatic units. The amount of residual tannins was determined, and formalin treatment leached slightly more tannins than the alkalis. We conclude that alkalis can replace formalin since they are almost equally effective and have less serious health effects.en_US
dc.description.sponsorshipNUST Research Board, Delta Beveragesen_US
dc.identifier.citationDhlamini, Z., Banda, L. & Makoni, C., 2014. Random amplified polymorphic DNA ( RAPD ) based assessment of genetic relationships among some Zimbabwean sorghum landraces with different seed proanthocyanidin levels. Advances in Bioresearch, 13(19), pp.1943–1951.en_US
dc.identifier.issn2277-1573
dc.identifier.urihttp://196.220.97.103:4000/handle/123456789/423
dc.language.isoenen_US
dc.publisherSociety of Educationen_US
dc.rights.licenseThis article was downloaded from NUST Institutional repository, and is made available under the terms and conditions as set out in the Institutional Repository Policy.en_US
dc.subjectalkalien_US
dc.subjectformalinen_US
dc.subjectmaltingen_US
dc.subjectproanthocyanidinsen_US
dc.subjectsorghumen_US
dc.subjecttanninen_US
dc.titleThe Efficacy of Alkaline Steeping in Extracting Proanthocyanidins and its effects on Malt quality in some Sorghum varietiesen_US
dc.typeArticleen_US
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