Physiochemical and malting characteristics of four Ghanaian sorghum varieties

Abstract

Some physico-chemical properties of four Ghanaian sorghum varieties (Kapaala, Kadaga, Mankaraga, Naga White) were studied. Separation of grains into small and large sizes, hardness of the grains, thousand kernel weight, water absorption, moisture content, crude protein content, germinative capacity, germinative energy and ἀ-amylase activity were measured. Kadaga variety was found to be the best grain for pito production followed by Kapaala. Smaller grains must be steeped separately from large grains because they have different capacities for water absorption which affects the rate of germination. All varieties of sorghum used for the studies have relatively high levels of protein. They can therefore be used for infant food formulation as well as feed formulation for animals