Four sorghum varieties (SK 5912, KSV 4, KSV 8, ICSV 400) were malted and extracted under similar conditions to assess their quality for brewing. The results showed that, in general, the sorghum varieties had high malting loss which was attributed to the high germination temperature used. The sorghum varieties also developed low levels of amylolytic activity (␣-amylase and ␤-amylase), and with similar ratios. When the sorghum malts were mashed at different temperatures with the aid of commercial enzyme preparations, it was observed that mashing temperatures were more important in sugar release than additions of commercial enzymes. This was because at the lower mashing temperature, sorghum starch was not adequately gelatinised. However, when commercial enzyme preparations were added, low levels of enzymes were very effective in reducing wort viscosity and producing free amino nitrogen (FAN). Although, both commercial enzyme preparation and mashing temperature influenced sugar production, the malts produced glucose and maltose at similar ratios. Therefore good quality malts can be produced from sorghum, however mashing will employ commercial enzymes and mashing regimes are not yet optimised.

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This study investigates the impact of clarification process on the nutritional, mineral and vitamin composition of the cashew apple juice. The proximate composition in percentage for moisture, dry matter, ash, crude fibre, ether extract, crude protein and carbohydrate were determined in line with the recommended methods of Association of Official Analytical Chemist (AOAC), and vitamin profile was analysed using Gas Chromatography coupled with the Pulsed Flame Photometric Detector (GC-FPD). The mineral analysis also followed the recommendation of AOAC. The clarified cashew apple juice had values in mg/100 of 10.1, 6.1, 2.2, 28.8, 10.2 and 0.22 for calcium, magnesium, sodium, potassium, phosphorus and iron, respectively. The study showed that cashew apple juice is rich in nutrient and contains a good level of trace elements necessary for healthy living. Rice gruel as a natural sourced clarifying agent can better replace industrial clarification agents for a safer drink production.