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Re: Malted Sorghum

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  • rocky_creek1
    ... Malted sorghum has traditionally been used in several countries in Africa, but always after careful removal of the toxic parts. Hullu-murr is an important
    Message 1 of 2 , Apr 28, 2006
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      --- In Distillers@yahoogroups.com, "mampoer_boer" <mampoer_boer@...>
      wrote:
      >
      > 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

      Malted sorghum has traditionally been used in several countries in
      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
      and millet.

      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
      cyanide.


      >
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