Abstract

MASHING STUDIES OF TWO (2) IMPROVED SORGHUM VARIETIES (SK5912 AND CSR01) USING CRUDE ENZYME EXTRACT FROM ASPERGILLUS SYDOWII

*Archibong, E. J., Onuora, V. C., Usoegbu, O., Ezemba, C. C.

ABSTRACT

Two sorghum varieties, SK5912 and CRS01 were malted and analyzed to ascertain their brewing qualities. Both varieties, SK5912 and CSR01 had germinative capacities, diastatic power, germinative energy, cold water extract, protein content and hot water extract of 96% ,7.20L, 99%, 36.6Kg/0L, 9.62% and 82.5Kg/0L for SK5912 and 100%, 7.70L, 99%, 37.1Kg/0L, 5.25% and 88.2Kg/0L for CSR01 respectively. Studies on crude enzyme extracted from Aspergillus sydowii showed optimum temperature activity at 700C and optimum pH of 4.2. The enzyme also showed highest activity with Mn2+. The mashing studies using Thin Layer Chromatography and Densitometry carried out on wort produced from temperature programmed mashing produced glucose, maltose, maltotriose and dextrins concentrations of 26.41mg/ml, 13.33mg/ml, 8.24mg/ml and 9.26mg/ml with enzyme and 25.91mg/ml, 12.7mg/ml, 4.72mg/ml and 11.5mg/ml without enzyme for SK5912. The values for glucose, maltose, maltotriose and dextrins concentrations of wort from CSR01 were 19.59mg/ml, 3.7mg/ml, 4.07mg/ml and 4.33mg/ml with enzyme and 15.18mg/ml, 3.65mg/ml, 3.91mg/ml and 5mg/ml for non enzyme mash. At p value ≤0.05, there was significant difference between the glucose, maltose, maltotriose and dextrins concentrations of wort from SK5912 and CSR01. The analysis of wort from single decoction mashing, produced glucose, maltose, maltotrioise and dextrins concentrations of 37.71mg/ml, 25.77mg/ml, 17.48mg/ml and 9.33mg/ml with enzyme and 21.27mg/ml, 10.91mg/ml, 8.8mg/ml and 14.45 mg/ml without enzyme for SK5912. While for CSR01, the values were 31.06mg/ml, 15.57mg/ml, 8.28mg/ml and 4.32 mg/ml with enzyme. 23.16mg/ml, 12.38mg/ml, 8.19mg/ml and 4.35 without enzyme for glucose, maltose, maltotriose and dextrins concentrations respectively. At p value ≤0.05, there was significant differences between the glucose, maltose, maltotriose and dextrins concentrations of wort from SK5912 and CSR01. In comparison, single decoction mashing regime produced worts with more fermentable sugars than worts from temperature programmed mashing.

Keywords: .