Seed mycoflora and malting characteristics of some sorghum cultivars.

Sathish Kumar, L. and Daodu, M. A. and Shetty, H. S. and Malleshi, N. G. (1992) Seed mycoflora and malting characteristics of some sorghum cultivars. Journal of Cereal Science, 15. pp. 203-209.

PDF Journal of Cereal Science, Volume 15, Issue 2, March 1992, Pages 203-209.pdf - Published Version Restricted to Registered users only Download (5MB)

Abstract

The seed mycoflora and malting characteristics of 26 sorghum cultivars were evaluated. The fungi Aspergillus jlavus, Curvularia lunata, Cladosporium dadosporioides and Fusarium monilijorme were dominant on the seeds of all the cultivars. The seeds were steeped in excess water for· 24 h, and the alpha-amylase of malts was assayed after 3 days of germination. The moisture eontents of 24 h steeped grains varied from 32·4 to 43·4 %, and the samples with higher moisture contents on steeping exhibited higher incidences of mould infection during germination. The alphaamylase activities of malt samples ranged from 88 to 864 maltose units, and the malts of the samples with heavy mould infection during germination exhibited slightly higher amylase activities (I' == 0-4033),

Item Type:	Article
Uncontrolled Keywords:	seed mycoflora, malting characteristics, sorghum
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Mar 2016 09:42
Last Modified:	05 Dec 2016 10:36
URI:	http://ir.cftri.res.in/id/eprint/5321

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