It contains high proportions of starch and sugars, besides proteins, fat, vitamins and minerals. In its manufacture white sorghum with less polyphenols is preferred, although red and brown sorghum varieties are also used. Red sorghum imparts a pinkish-brown colour to the beer. Hightannin sorghum is not desirable for beer production. The malt used for the manufacture of beer should have high diastatic activity and solubility.
Malts are also sources of lactobacilli and essential nutrients.
Extruded products Extrusion is being used increasingly often for the manufacture of snack foods. In extrusion processes, cereals are cooked at high temperature for a short time. Starch is gelatinized and protein is denatured, which improves their digestibility. Antinutritional factors that are present may be inactivated. Microorganisms are largely destroyed and the product's shelf-life is thereby extended.