Malting characteristics of finger millet, sorghum and barley

dc.contributor.author	Noul, M. J. R.
dc.contributor.author	Davies, B. J.
dc.date.accessioned	2015-11-05T09:42:40Z
dc.date.available	2015-11-05T09:42:40Z
dc.date.issued	1982
dc.identifier.citation	Nout, M. J. R., and B. J. Davies. "MALTING CHARACTERISTICS OF FINGER MILLET, SORGHUM AND BARLEY*." Journal of the Institute of Brewing 88.3 (1982): 157-163.	en_US
dc.identifier.uri	http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1982.tb04089.x/abstract
dc.identifier.uri	http://hdl.handle.net/11295/92281
dc.description.abstract	The malting characteristics of the finger millet variety Imele (FI), sorghum varieties Andivo (SA) and Ingumba (SI) and the barley variety Research (BR) were compared in relation to the brewing of traditional African opaque beer as well as conventional lager beer. The investigations include (a) the effect of steeping and germination conditions, (b) the influence of gibberellic acid and kilning temperature on the activity of important brewing enzymes and (c) an appraisal of the brewing potential of the worts obtained. FI, SA and SI malts were considered unsuitable as barley malt extenders for conventional lager beers, but FI and possibly SI malts would be suitable for tropical lager beer manufacture.	en_US
dc.language.iso	en	en_US
dc.publisher	University of Nairobi	en_US
dc.subject	inger millet;sorghum;barley	en_US
dc.title	Malting characteristics of finger millet, sorghum and barley	en_US
dc.type	Article	en_US
dc.type.material	en	en_US