Sweet sorghum grains have high starch content which can be converted to sugars by malting and mashing processes. Three sweet sorghum cultivars „SSV-74‟, „SSV-84‟ and „SSV-108‟ and a sorghum cultivar „SSV-2‟ were screened for their amylase activity and reducing sugars. Grains were soaked at three different time intervals of 8h, 12h and 16h and germinated subsequently for 2 and 3 days. The highest amylase activity ( g of protein/15 min/g of sample) was recorded in sweet sorghum cultivar „SSV-84‟ soaked for a time interval of 16h and germinated for 3 days. Similarly, „SSV-84‟ recorded the highest reducing sugars ( mg/g) at a soaking time of 16h and a germination period of 3 days. | Optimization of malting and mashing conditions of sweet sorghum grains as a brewing source
