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Please use this identifier to cite or link to this item:
http://hdl.handle.net/10204/2043
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| Title: | Effect of malting conditions on pearl millet malt quality |
| Authors: | Pelembe, LAM
Dewar, J
Taylor, JRN |
| Keywords: | Pearl millet malt quality
Amylase
Diastatic power
Free amino nitrogen
Sorghum beer production
Food sciences |
| Issue Date: | 2002 |
| Publisher: | The Institute & Guild of Brewing |
| Citation: | Pelembe, LAM, Dewar, J, and Taylor, JRN. 2002. Effect of malting conditions on pearl millet malt quality. Journal of the Institute of Brewing, vol. 108(1), pp 7-12 |
| Abstract: | The effect of malting conditions on pearl millet malt quality in two varieties, SDMV 89004 and SDMV 91018, was investigated. Grain was steeped and germinated at four temperatures, 20degrees, 25degrees, 30degrees and 35degreesC, over 5 days. Generally, malt quality parameters (percentage of roots and shoots, diastatic power (DP), alpha- and beta-amylase activity, free alpha-amino nitrogen (FAN), and malting loss) were significantly affected (P < 0.001) by germination temperature and time, as well as by variety. Malt FAN and malting loss were not affected by variety. Germination temperatures of 25-30degreesC and germination time of 3-5 days were optimal. These conditions resulted in high DP, alpha- and beta-amylase activity, good FAN and moderate malting loss. These malting conditions and the subsequent malt quality of pearl millet are similar to those reported for sorghum. Pearl millet malt can therefore be used for the production of sorghum type beers. |
| URI: | http://hdl.handle.net/10204/2043
http://hdl.handle.net/10204/2043 |
| ISSN: | 0046-9750 |
| Appears in Collections: | General science, engineering & technology
Agroprocessing and chemical technology
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