摘要：The work consisted in optimizing steeping and germination condition and their effect on sorghum grain in term of malt loss, Soluble Solid (SS) yield, cold paste viscosity, amylase activity, tannin and protein content. The factors studied included steeping time and temperature with temperature and time of germination. Germination significantly affected the increase in malt loss, SS yield, amylase activity and protein content with a decrease in cold paste viscosity and tannin content of sorghum. Optimum conditions for sorghum were: steeping time for 24 h at 31oC and 4.5 d of germination at 30oC. Values predicted at optimum conditions by the response surface model for all responses were experimentally tested and close agreement between experimental and predicted values was observed.
