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This book is a research study on one of the non-starchy polysaccharides (NSP) substrates in sorghum and its degrading enzyme.
Sorghum is a major malting and brewing raw material in Africa.
However, a major setback lies in its inability to effectively breakdown its low betaglucan components during processing unlike barley.
Incidentally, scanty research on the crop coupled with lack of regulated controls in the sorghum industry in Nigeria has hindered its effective selection and application as raw material for various food processing purposes despite strident efforts to produce improved varieties through selective breeding.
This gap necessitated the need to evaluate the betaglucan and betaglucanase levels in three sorghum varieties as well as the effects of variety, germination time and all their possible interactions on these levels
The author holds a Masters degree in Food Biochemistry/Biotechnology from the University of Uyo, Nigeria.
A brewer with over a decade and half on-the-job industrial experience, he has published paperbacks and scholarly articles in reputable international journals.
He is presently pursuing a doctorate degree program and responsibly married
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