Malting and Brewing Properties of Selected Cereals Cultivated in Ghana

Abstract

To promote the industrial use of local cereals in Ghana, studies were carried out on the suitability of malts from rice (WITA 1), sorghum (Kapala) and local late millet for the production of beer. The values obtained for mean diastatic power at the end of the malting period were rice (129.1oWK), millet (102.1oWK) and sorghum (84.0oWK). The saccharification time for each of the flour samples was less than 15 min using barley malt of diastatic power 340oWK. Significant differences (