Notre boutique utilise des cookies pour améliorer l'expérience utilisateur et nous vous recommandons d'accepter leur utilisation pour profiter pleinement de votre navigation.
Malting Properties of Sorghum: Kilning Temperatures, Heat and Resultant Effects is a research work on the suitability of sorghum, variety ML4, for malting and brewing purposes based on its malting properties.
In addition, it assessed the resultant effects of heat generated at different kilning (drying) temperature regimes on the malting characteristics of the sorghum variety studied.
Malting and brewing research work on sorghum (a local cereal grain) as a possible substitute for barley was brought to the fore in the late 1980s as a result of economic downturn which prompted the ban on the importation of barley-malt in Nigeria.
Thus, the policy of "backward integration" and "local content" was born.
As a result, every research effort in this direction was geared towards improving the application of different sorghum varieties in both the malting and brewing processes in Nigeria.
Christian Izuchukwu Abuajah is a professionally trained Brewer and a research oriented Food Enzymologist from the University of Uyo, Nigeria.
He has on-the-job experience as well as many papers published in international journals.
He is a member of the Nigerian Institute of Food Science & Technology (NIFST).
He is responsibly and happily married
Attention : dernières pièces disponibles !
Date de disponibilité: