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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 156 |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0214 |
Abstract
ABSTRACT Levels of β-glucan components (TBG: total β-glucan, WIBG: water insoluble β-glucan and WSBG: water soluble β-glucan) and β-glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG levels of 0.298 ± 0.054%, 0.196 ± 0.021% and 0.102 ± 0.015% in its raw samples and 0.187 ± 0.007%, 0.144 ± 0.004% and 0.043 ± 0.006% in malt samples, respectively. Variety SK5912 had the highest TBG, WIBG and WSBG levels of 0.376 ± 0.037%, 0.246 ± 0.03 and…
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Full material
₦ 5,000 $(29)
| Pages | 156 |
| Delivery | Instant, after payment |