Malting of sorghum:: Further studies on factors influencing α-amylase activity

The effects of steep regime, nature of alkaline steeping agent, and kilning condition on alpha -amylase development were studied for four Nigerian sorghum cultivars, Malt alpha -amylase activity was highly significantly (p<.001) influenced by all the four factors as well as their various assortments of interaction. Generally malts from the Local Red (LR) variety produced the highest <alpha>-amylase values, followed by those of SK 5912, Local White and KSV 8 in the above sequence. The presence/absence of air-rest processes in steep regimes tons a significant factor (p<.001) influencing malt <alpha>-amylase response to final warm steeping as well as to the other factors tinder study. Similarly, the nature of the steeping agent was a very significant determinant of malt alpha -amylase response to kilning condition and regime of steeping. Of significant interest was the observation that Ca (OH)(2) steeps enhanced malt alpha -amylase activity at the higher temperature of kilning. The significantly lower alpha -amylase values given under similar conditions by the other alkaline liquors suggest a possible increase in malt thermostability dire to steeping in Ca (OH)(2). Additionally, the fact that the extent of enhancement of malt alpha -amylase activity by Ca (OH)(2), at 50 degreesC Kiln temperature, was regime-dependent, suggests that the latter was an important modulator of sorghum germination physiology.