Pelembe, LAMDewar, JTaylor, JRN2007-03-262007-06-072007-03-262007-06-072002Pelembe, 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 7-120046-9750http://hdl.handle.net/10204/2043http://hdl.handle.net/10204/2043The 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.253089 bytesapplication/pdfenCopyright: 2002 The Institute & Guild of BrewingPearl millet malt qualityAmylaseDiastatic powerFree amino nitrogenSorghum beer productionFood sciencesArticlePelembe, L., Dewar, J., & Taylor, J. (2002). Effect of malting conditions on pearl millet malt quality. http://hdl.handle.net/10204/2043Pelembe, LAM, J Dewar, and JRN Taylor "Effect of malting conditions on pearl millet malt quality." (2002) http://hdl.handle.net/10204/2043Pelembe L, Dewar J, Taylor J. Effect of malting conditions on pearl millet malt quality. 2002; http://hdl.handle.net/10204/2043.TY - Article AU - Pelembe, LAM AU - Dewar, J AU - Taylor, JRN AB - 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. DA - 2002 DB - ResearchSpace DP - CSIR KW - Pearl millet malt quality KW - Amylase KW - Diastatic power KW - Free amino nitrogen KW - Sorghum beer production KW - Food sciences LK - https://researchspace.csir.co.za PY - 2002 SM - 0046-9750 T1 - Effect of malting conditions on pearl millet malt quality TI - Effect of malting conditions on pearl millet malt quality UR - http://hdl.handle.net/10204/2043 ER -