“…The extensive pioneer studies on sorghum 31,32 and many other follow-up research studies 1,[4][5][6][7][8][9][10][11][12][13][14][18][19][20][21][22][23]26,34,36,38,39,41,44,45,46 have resulted in the successful use of sorghum and malt in brewing continental beers in Nigeria, Mexico, Cuba, Israel, America, South Africa and some other countries of the world. When brewing with sorghum malt, the problems usually highlighted are inadequate enzyme levels, especially those hydrolysing starch and those degrading endosperm cell walls [14][15][16]19,20,24,25,35 .…”