Effects of different malting and mashing treatments on protein extraction from sorghum (Sorghum bicolor) malts

Abstract

Effects of different malting and mashing treatments on protein extraction from sorghum (Sorghum bicolor) malts were investigated using two types of sorghum malts processed in three different ways: infusion at 65°C, modified mashing at 80°C and modified mashing at 100°C. Well-modified barley malt was used as control. Brewing parameters measured were Free Amino Nitrogen (FAN) and Total Soluble Nitrogen (TSN). The results showed that the values of protein extracted (FAN) from the two sorghum malts in the three processing methods were between 92 and 178mg/L while TSN values ranged from 0.30 to 0.41%. Modified mashing at 80°C yielded higher values of extracted proteins from the two sorghum malts. Sorghum grains malted at 20°C had higher protein extraction than sorghum malted at 25°C. The extracted proteins from the two sorghum malts in the three processing methods were adequate to support yeast growth and fermentation in brewing. Processing of sorghum malt above 80°C would adversely affect protein 

content of wort.