Re: Malted Sorghum
- --- In Distillers@yahoogroups.com, "mampoer_boer" <mampoer_boer@...>
>Malted sorghum has traditionally been used in several countries in
> I have found a source of malted sorghum.
> Just wondering if this can be used for making Whisky?
> Laat hy val waar hy will
> Mampoer Boer
Africa, but always after careful removal of the toxic parts.
Hullu-murr is an important traditional food prepared from malted
sorghum in the Sudan ( Bureng, Badi and Monawar, 1987). Alcoholic
beverages and dumplings are prepared in Kenya from germinated sorghum
In the germination process, the grain produces a-amylase, an enzyme
that converts insoluble starch to soluble sugars. This has the effect
of thinning paste made by heating a slurry of starch in water, in turn
allowing a higher caloric density in paste of a given viscosity, since
as much as three times more flour can be used when the grain has been
germinated. The energy that young children can consume is often
limited by the bulk that they can consume. Thus using germinated grain
can make food more suitable for certain categories of young children.
Flour from malted grain is consequently used quite widely in the
production of children's food, but when such foods are made from
sorghum, great care must always be taken to ensure that the level of
cyanide is adequately low, as children are particularly vulnerable to