AbstractThe effects of temperature, time, pH, diastatic power, malt/grain ratio and nature of the substrate on the production of sugar by sorghum malts have been investigated. The optimum temperature for sugar production is 60°. Although sugar production decreases with increasing acidity of the mash, yields are still appreciable. sorghum malt being more active than barley malt under such conditions. With malts of diastatic powers up to 25 K.D.U./g the substrate is in excess; with diastatic powers of 45 K.D.U./g or greater, the amylases are in excess. The use of grain adjuncts permits the control of the enzyme/substrate ratio. The optimum malt/grain ratio lies between 1:3 and 1:2 at pH 6·3 and is a reflection of the ratio of ungelatinised to gelatinised starch and the affinity of the amylases for these two forms of the substrat
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