EFFECT OF AMMONIA ON THE MALTING LOSSES OF SOME IMPROVED NIGERIAN SORGHUM VARIETIES

The effect of ammonia treatment as steep liquor on the malting losses and other malting properties of 2 Nigerian sorghum varieties was investigated. Steeping the kernel in 0.1N ammonia solution for various steeping periods (0 to 18 h) reduced malting losses by suppressing the growth of acrospires. However, mouldiness was not prevented, enzyme development, cold and hot water extracts of the malt were significantly reduced by the application of this chemical. Kernels steeped in 0.3N ammonia solution did not germinate. Malting with ammonia solution may be useful for minimizing malting loss at the expense of optimum development of hydrolytic enzymes, provided the malt produced will only provide malty flavour in beer and external enzymes will be added during processing.