Development of improved flavour in sorghum thin porridge (Uji) by malting and toasting
1993
Nyangeri, J.B. | James, A.W.
A study was conducted to develop sorghum uji (thin porridge) by malting and toasting from two sorghum varieties, serena and serado. Serena variety had higher germination capacity, germination rate and energy of germination than serado variety which had a higher grain weight and water sensitivity in the presteep analysis. Whole fat, fibre and ash were found to be within the normal range for high tannin, bird resitant varieties. The moisture content in both varieties rose from 13.2% at the beginning of the steeping period to 41.5% at the end. During the malting period, the moisture content fell slightly, while chit counts increased to more than 95% after a 36 h germination time for both varieties. There was no significant difference in mould/yeast counts on the grain due to germination or steep water changes. The sugar content in the malted grains increased slightly with germination time. Optimum flavour was detected in the uji samples from grain subjected to one water change during steeping and germination at 36h. No further improvement were obtained by increasing water changes or germination time. There was a slight to moderate preference for the uji prepared from serado grains
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