Table 2 Quality parameters, yields and carbohydrates profiles of worts (15° Plato) produced using malts form barley, and sorghum without or with A. oryzae

Yield (15° Plato) (L/kg)

4.02 ± 0.03^B

3.33 ± 0.05^C

4.25 ± 0.04^A

Dry Brewer’s spent grains after lautering (g solids/kg grist)

151 ± 3.20^B

175.92 ± 2.62^A

181.3 ± 0.27^A

Solids lost after wort centrifugation (g solids/kg grist)

148 ± 3.00^B

225 ± 4.21^A

81 ± 1.70^C

Specific gravity @ 20 °C

1.061 ± 0.01

1.061 ± 0.01

1.061 ± 0.01

pH @ 20 °C

5.81 ± 0.08

5.50 ± 0.16

5.73 ± 0.13

Original extract (%)

15

15

15

Carbohydrates

 Fructose (%w/w)

0.039 ± 0.001

0.037 ± 0.001

0.036 ± 0.001

 Glucose (%w/w)

1.895 ± 0.005^C

4.379 ± 0.011^A

3.772 ± 0.009^B

 Maltose (%w/w)

7.661 ± 0.039^A

5.009 ± 0.022^C

5.435 ± 0.028^B

 Maltotriose (%w/w)

1.456 ± 0.012^B

1.564 ± 0.013^A

1.479 ± 0.009^B

 Total fermentable sugars (%w/w)

11.051

10.989

10.724

 Free amino nitrogen (mg/L)

173.9 ± 4.35^C

206.5 ± 6.64^B

221.1 ± 5.27^A

 Color (° EBC)

8.65 ± 0.012^A

4.62 ± 0.012^B

4.11 ± 0.012^C