Pelembe, LAMDewar, JTaylor, JRN2007-03-262007-06-072007-03-262007-06-072004Pelembe, LAM, Dewar, J and Taylor, JRN. 2004. Effect of germination moisture and time on pearl millet malt quality - With respect to its opaque and lager beer brewing potential. Journal of the Institute of Brewing, vol. 110(4), pp 320-3250046-9750http://hdl.handle.net/10204/2038http://hdl.handle.net/10204/2038The effect of germination moisture and time on pearl millet malt quality was investigated. Two pearl millet varieties SDMV 89004 and 91018 were germinated at 25degreesC under three different watering regimes for 5 days. As with sorghum malting, diastatic power, beta-amylase activity, free a-amino nitrogen (FAN), hot water extract and malting loss all increased with level of watering. However, pearl millet malt had a much higher level of beta-amylase and higher FAN than sorghum malt and a similar level of extract. Malting losses were similar or lower than with sorghum. Thus, it appears that pearl millet malt has perhaps even better potential than sorghum malt in lager beer brewing, at least as a barley malt extender, especially in areas where these grains are cultivated and barley cannot be economically cultivated. Also, its increased use in commercial opaque beer brewing, where sorghum malt is currently used, could be beneficial.247234 bytesapplication/pdfenCopyright: 2004 The Institute & Guild of BrewingPearl millet malt qualityBeta-amylaseFree alpha-amino nitrogenWatering regimeSorghum maltingMoisture germination effectsFood sciencesFood technologyArticlePelembe, L., Dewar, J., & Taylor, J. (2004). Effect of germination moisture and time on pearl millet malt quality - with respect to its opaque and lager beer brewing potential. http://hdl.handle.net/10204/2038Pelembe, LAM, J Dewar, and JRN Taylor "Effect of germination moisture and time on pearl millet malt quality - with respect to its opaque and lager beer brewing potential." (2004) http://hdl.handle.net/10204/2038Pelembe L, Dewar J, Taylor J. Effect of germination moisture and time on pearl millet malt quality - with respect to its opaque and lager beer brewing potential. 2004; http://hdl.handle.net/10204/2038.TY - Article AU - Pelembe, LAM AU - Dewar, J AU - Taylor, JRN AB - The effect of germination moisture and time on pearl millet malt quality was investigated. Two pearl millet varieties SDMV 89004 and 91018 were germinated at 25degreesC under three different watering regimes for 5 days. As with sorghum malting, diastatic power, beta-amylase activity, free a-amino nitrogen (FAN), hot water extract and malting loss all increased with level of watering. However, pearl millet malt had a much higher level of beta-amylase and higher FAN than sorghum malt and a similar level of extract. Malting losses were similar or lower than with sorghum. Thus, it appears that pearl millet malt has perhaps even better potential than sorghum malt in lager beer brewing, at least as a barley malt extender, especially in areas where these grains are cultivated and barley cannot be economically cultivated. Also, its increased use in commercial opaque beer brewing, where sorghum malt is currently used, could be beneficial. DA - 2004 DB - ResearchSpace DP - CSIR KW - Pearl millet malt quality KW - Beta-amylase KW - Free alpha-amino nitrogen KW - Watering regime KW - Sorghum malting KW - Moisture germination effects KW - Food sciences KW - Food technology LK - https://researchspace.csir.co.za PY - 2004 SM - 0046-9750 T1 - Effect of germination moisture and time on pearl millet malt quality - with respect to its opaque and lager beer brewing potential TI - Effect of germination moisture and time on pearl millet malt quality - with respect to its opaque and lager beer brewing potential UR - http://hdl.handle.net/10204/2038 ER -