Background and objectives The use of malted sorghum and pearl millet in the production of
traditional foods and beverages is ubiquitous in Africa and India. However, there is limited …

Chemical changes during germination and malting characteristics of six Nepalese finger
millet varieties (GPU 0025, GE 5016, Dalle, Okhle, Kabre and Juwain) were studied. Millets …

The potential of sorghum and millet grains in the production of malts for beverage making
were investigated. The grains were steeped for 50 h and germinated for 5 days at room …

The malting and brewing characteristics of millets (Pennisetum typhoides and Digitaria
exilis) and sorghum (Sorghum bicolor) were compared. Diastase, α‐amylase …

The aim of this study was to evaluate the soluble and bound phenolic content of finger millet
and the impact of process induced changes on phenolic profiles of their sour porridge …

Brewing with sorghum adjunct is well established in many countries, such as Nigeria.
However, no brewing-related publications based on the use of unmalted sorghum grown in …

Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort
and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is …

Speciality malts and their extracts have physicochemical characteristics such as colour,
flavour, and aroma sorted for in food production. Speciality malts used in food production are …

This study compares malt quality parameters of finger millet and sorghum. The quality of
malt consequently affects the quality of opaque beer produced. Certain parameters are …

Sorghum is traditionally used for alcoholic and nonalcoholic fermented beverages in African
countries. The potential of sorghum for its malt and beer was studied. Alpha amylase and …