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Changes in the Concentrations of the Polyphenolic Constituents of Sorghum during Malting and Mashing |
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| Authors: | Bennett C Nwanguma Michael O Eze |
| Abstract: | Sorghum varieties differed widely in their content of polyphenolic compounds. The concentrations of all phenolic compounds increased several-fold during malting and the degree of increase differed with variety. The concentration of polyphenols extracted in wort was dependent, to a great extent, on the temperature of mashing. |
| Keywords: | polyphenol sorghum malting mashing wort |