<mets:mets OBJID="eprint_6837" LABEL="Eprints Item" xsi:schemaLocation="http://www.loc.gov/METS/ http://www.loc.gov/standards/mets/mets.xsd http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-3.xsd" xmlns:mets="http://www.loc.gov/METS/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance"><mets:metsHdr CREATEDATE="2023-07-05T00:13:13Z"><mets:agent ROLE="CUSTODIAN" TYPE="ORGANIZATION"><mets:name>OAR@ICRISAT</mets:name></mets:agent></mets:metsHdr><mets:dmdSec ID="DMD_eprint_6837_mods"><mets:mdWrap MDTYPE="MODS"><mets:xmlData><mods:titleInfo><mods:title>A Study on the suitability of unmalted sorghum as a brewing adjunct</mods:title></mods:titleInfo><mods:name type="personal"><mods:namePart type="given">C V</mods:namePart><mods:namePart type="family">Ratnavathi</mods:namePart><mods:role><mods:roleTerm type="text">author</mods:roleTerm></mods:role></mods:name><mods:name type="personal"><mods:namePart type="given">S B</mods:namePart><mods:namePart type="family">Ravi</mods:namePart><mods:role><mods:roleTerm type="text">author</mods:roleTerm></mods:role></mods:name><mods:name type="personal"><mods:namePart type="given">V</mods:namePart><mods:namePart type="family">Subramanian</mods:namePart><mods:role><mods:roleTerm type="text">author</mods:roleTerm></mods:role></mods:name><mods:name type="personal"><mods:namePart type="given">N S</mods:namePart><mods:namePart type="family">Rao</mods:namePart><mods:role><mods:roleTerm type="text">author</mods:roleTerm></mods:role></mods:name><mods:abstract>Grain samples of thirteen sorghum cultivars with diverse chemical composition were assessed for their suitability as brewing adjuncts based on proximate analysis. Sieving analysis of the grain as well as hot water extractables (HWE), hot water extractable protein (HWEP) and free amino nitrogen (FAN) were also determined. Cultivars with high starch and amylose contents together with low protein and fat percent are better suited as adjuncts depending on their hot water extracts and hot water extractable protein yields. Large variations in the uniformity of grain size were found, two of these cultivars (CSV-14R and M 35-1) had highest grain size. Cultivars CSH-5, CSV-11 and CSV-13 among the released cultivars were identified as better adjuncts which could be used along with barley malt for brewing lager beers</mods:abstract><mods:classification authority="lcc">Sorghum</mods:classification><mods:originInfo><mods:dateIssued encoding="iso8061">2000</mods:dateIssued></mods:originInfo><mods:originInfo><mods:publisher>John Wiley &amp; Sons Inc.</mods:publisher></mods:originInfo><mods:genre>Article</mods:genre></mets:xmlData></mets:mdWrap></mets:dmdSec><mets:amdSec ID="TMD_eprint_6837"><mets:rightsMD ID="rights_eprint_6837_mods"><mets:mdWrap MDTYPE="MODS"><mets:xmlData><mods:useAndReproduction>
<p xmlns="http://www.w3.org/1999/xhtml"><strong>For work being deposited by its own author:</strong> 
In self-archiving this collection of files and associated bibliographic 
metadata, I grant OAR@ICRISAT the right to store 
them and to make them permanently available publicly for free on-line. 
I declare that this material is my own intellectual property and I 
understand that OAR@ICRISAT does not assume any 
responsibility if there is any breach of copyright in distributing these 
files or metadata. (All authors are urged to prominently assert their 
copyright on the title page of their work.)</p>

<p xmlns="http://www.w3.org/1999/xhtml"><strong>For work being deposited by someone other than its 
author:</strong> I hereby declare that the collection of files and 
associated bibliographic metadata that I am archiving at 
OAR@ICRISAT) is in the public domain. If this is 
not the case, I accept full responsibility for any breach of copyright 
that distributing these files or metadata may entail.</p>

<p xmlns="http://www.w3.org/1999/xhtml">Clicking on the deposit button indicates your agreement to these 
terms.</p>
    </mods:useAndReproduction></mets:xmlData></mets:mdWrap></mets:rightsMD></mets:amdSec><mets:fileSec><mets:fileGrp USE="reference"><mets:file ID="eprint_6837_27560_1" SIZE="616246" OWNERID="http://oar.icrisat.org/6837/1/Journal%20of%20the%20Institute%20of%20Brewing_106_6_383-387_2000.pdf" MIMETYPE="application/pdf"><mets:FLocat LOCTYPE="URL" xlink:type="simple" xlink:href="http://oar.icrisat.org/6837/1/Journal%20of%20the%20Institute%20of%20Brewing_106_6_383-387_2000.pdf"></mets:FLocat></mets:file></mets:fileGrp></mets:fileSec><mets:structMap><mets:div DMDID="DMD_eprint_6837_mods" ADMID="TMD_eprint_6837"><mets:fptr FILEID="eprint_6837_document_27560_1"></mets:fptr></mets:div></mets:structMap></mets:mets>