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Please use this identifier to cite or link to this item: http://hdl.handle.net/10204/2043

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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