controlled drying effect on the quality of sorghum malts used for the chakpalo production in benin控制干燥影响高粱麦芽质量的用于chakpalo生产在贝宁.pdfVIP

controlled drying effect on the quality of sorghum malts used for the chakpalo production in benin控制干燥影响高粱麦芽质量的用于chakpalo生产在贝宁.pdf

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controlled drying effect on the quality of sorghum malts used for the chakpalo production in benin控制干燥影响高粱麦芽质量的用于chakpalo生产在贝宁

Food and Nutrition Sciences, 2011, 2, 156-161 doi:10.4236/fns.2011.22022 Published Online April 2011 (/journal/fns) Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin 1* 1 2 Vénérande Y. Ballogou , Joseph Dossou , Comlan A. de Souza 1Département de Nutrition et Science Alimentaire, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Cotonou, Bénin; 2Laboratoire de Microbiologie et de Contrôle de Qualité des Denrées Alimentaires, Ecole Supérieure des Techniques Biologiques et Alimentaires, Université de Lomé, Lomé, Togo. Email: yoffou_250@yahoo.fr th th th Received December 15 , 2010; revised February 20 , 2011; accepted February 26 , 2011. ABSTRACT Traditionally, sorghum malts used for the chakpalo production are dried under the sun in not controlled conditions in Benin. In order to improve drying operation in a rural approach, a shell drier was tested and the quality of the dried malts was evaluated. The germinated capacity, thousand kernel weight, moisture, protein and fat contents of the red sorghum used for malting were respectively 94%, 27.81%, 11.65%, 11.4% and 3.57%. The quality of the dried malt in the shell drier and those of the dried malt directly under the sun was compared. The results showed that the speed of malt drying was higher in the shell drier than under the sun. Indeed, the moisture contents of the dried malts directly under the sun and in the shell drier after 12 hours were respectively 12.56% and 7.66%. The microbiological quality of the dried malts in the shell drier was better. There were free of faecal coliforms. The results of this study indicate that the controlled drying of sorghum malts by using a shell drier improved the drying speed and the microbiological char- ac

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