Screening of Ghanaian sorghum varieties for lager style brewing

Although sorghum is widely cultivated in Africa, its utilisation for the production of lager type beer by breweries relatively limited. Sorghum used unmalted as a brewing adjunct, limited quantities, with barley and commercial exogenous enzymes production. The use malt sole raw material beers generally because low diastatic power high tannin content among other factors. objective this study to identify varieties that could be malted (100%) Twenty-six Ghana were screened malting potential based on germinative energy, green hydration, gelatinisation temperature, extract yield, limit attenuation, free amino nitrogen power. Five varieties; Kadaga, Nakpaji, Kazea Nanga, Global 2000 Kyere, twenty-six evaluated found have desirable characteristics producing quality without need supplementary enzymes. Pilot scale trials are recommended validate these findings.