Effects of Grist Particle Size Distribution on the Wort Quality of Improved Sorghum Varieties (CSR01, CSR02, And SK5912) Under a Single-Infusion Mashing Regime
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Abstract
This study evaluated the effects of particle size distribution and single-infusion mashing regime on the wort quality of three improved sorghum varieties (CSR01, CSR02, and SK5912). The sorghum varieties were malted and assessed for their malting and brewing characteristics. Malted sorghum varieties were milled into different particle size fractions (coarse, medium, fine, and flour) and mashed at 60°C using a single-infusion mashing regime. Sorghum grist particle size distribution was analyzed using sieve analysis, and the resulting worts were analyzed for selected physicochemical properties. CSR01, CSR02, and SK5912 exhibited germinative capacities, germinative energy, water sensitivity, malting loss and a thousand-corn weight of 99%, 99%, 1.33%, 5.30%, and 0.24 g for CSR01 and 98%, 97%, 1.66 %, 12.12% and 0.32 g for CSR02 and 97%, 86%, 1.66%, 9.88% and 0.38g for SK5912, respectively. The values obtained in this study showed significant differences (P<0.05). The proximate composition analysis showed that CSR01, CSR02 and SK5912 exhibited moisture content, protein, lipid, ash, fibre and carbohydrate content of 7.60%, 8.55%, 5.30% 2.00%, 2.46% and 74.07% for CSR01; 8.54%, 8.19%, 5.74% 1.77%, 2.06% and 73.69% for CSR02; 11.34%, 7.69%, 6.37% 2.10%, 1.82% and 70.67% for SK5912 respectively. The values showed significant differences (P<0.05) across the varieties. Analysis of the CSR01 variety of sorghum ranged from 0.63 – 0.87 mg/ml, 4.86 – 5.66, 1.00 – 1.02, 2.26 – 2.37 and 1.04 – 2.81 ml/min for lipid concentration, pH, specific gravity, specific viscosity and filtration rate, respectively. The CSR02 variety of sorghum ranged from 0.45 – 0.66 mg/ml, 4.66 – 4.98, 1.00 – 1.02, 2.80 – 2.88 and 1.15 – 2.66 ml/min for lipid concentration, pH, specific gravity, specific viscosity and filtration rate, respectively. While the SK5912 variety ranged from 0.69 – 0.97 mg/ml, 3.87 – 4.45, 1.00 – 1.02, 2.07 – 2.17 and 1.16 – 2.29 ml/min for lipid concentration, pH, specific gravity, specific viscosity and filtration rate, respectively. There was no significant difference (P>0.05) in the specific gravity of the samples across the sorghum varieties. These results demonstrate that both sorghum variety and grist particle size influence wort quality parameters and processing performance during mashing. The findings highlight the importance of optimizing particle size distribution during sorghum malt processing to improve wort quality and support the utilization of improved sorghum varieties in brewing applications.
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Copyright (c) 2026 Etuk, Sifonobong Edem, Ogbonna, Augustine Chima, Udoh, Iniobong Enefiok, Ekanem, Kingdom Emmanuel (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
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