Malting Loss Research Articles

Malt Quality Characteristics of Selected Maize Varieties

In tropical and sub-tropical regions, the cultivation of barley is generally very limited and far less viable for brewing. This study was intended to investigate the potential of released maize varieties for malt purpose. Seventeen released maize varieties were collected from Bako, Ambo and Melkassa Agricultural Research Centers. The varieties were investigated for the most critical chemical compositions, germination test and malt quality. AMH-851 variety had the highest crude protein and ash contents. The highest moisture absorption (49.2%) and germination energy (82%) was noticed in MK-1 maize variety. Insignificant variation and less malting loss (0.7g) was noticed for MK-141 and BH-661 varieties. A significant increment in protein content was observed in maize malt compared to the un-malted grain. AMH-851had the highest (13.8%) and MK-2 showed the lowest (11.2%) malt protein content and the highest kolbach index. In its coarse and fine extract contents, BH-661 (69.93%) and BH-540 (69.29%) varieties had the highest and did not show a significant variation. A range of 6.8 to 29.07 wk enzymatic activity was observed among the selected maize malt with the highest for AMH-851 followed by BH-547 and the lowest for Limu variety. It was noticed that maize grains grown in intermediate agro-ecology could be used as potential malt for brewing purpose.

Effect of malting process duration on malting losses and quality of wheat malts

Abstract The study assesses impact of malting process duration on malting losses and quality of malts obtained from three varieties of winter wheat, i.e., Elixer, Rockefeller and Gimantis. The findings show that increased duration of the malting process (from 4 to 7 days) corresponded to greater total weight loss, with the most significant differences observed between 5-day and 6-day wheat malts. The qualitative analysis of the malts was carried out in accordance with EBC methodology. The assessments showed that the 5-day long malting process applied to the relevant wheat varieties resulted in production of high-quality malt with optimum malting losses observed in the case of Elixer and Rockefeller varieties. Slightly higher malting losses were identified in the case of Gimantis, and the malt obtained from this variety had very high contents of soluble protein (on average 5.34% d.m.) and Kolbach Index (average of 50.49%), which reflects high proteolytic activity during the grain malting process and a need to modify the malting process for this variety.

Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions.

Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination with barley malt in today’s brewing. However, the recent growing realisation of the potential and applications of rice malt for brewing an all-rice malt beer through varying malting conditions cannot be overlooked. In this study, therefore, the characteristic changes in malt, wort, and beer from different Nigerian rice varieties (FARO 44, FARO 57, NERICA 7) as influenced by varying malting conditions (steeping duration (18, 24 and 30 h), germination periods (2, 3 and 4 days) and kilning temperatures (50 and 55 °C)), were investigated. Rice (grain) samples were examined by thousand kernel weight (TKW), germinative energy (GE), germinative capacity (GC), and degree of steeping (DoS). To ensure that rice wort/beer with unique beer style and enhanced attributes, comparable to barley wort/beer is produced, malting conditions that produced rice malts with peak diastatic power (DP), cold water extract (CWE), and hot water extract (HWE) were selected. Peak DP, CWE and HWE were obtained at FARO 44 (18 h steeping, 3 days germination, 55 °C kilning (S18G3K55°)), FARO 57 (30 h steeping, 2 days germination, 50 °C kilning (S30G2K50°)) and NERICA 7 (24 h steeping, 3 days germination, 55 °C kilning (S24G3K55°)). Selected malts were further tested for moisture content, total nitrogen, malt yield and malting loss and subsequently progressed to wort and beer production. Wort’s pH, total soluble nitrogen (TSN), brix, kolbach index (KI), free amino nitrogen (FAN), dextrose equivalent (DE), original extract (OE) and sugar profile were determined, as well as beer’s pH, colour, apparent extract (AE), alcohol by volume (%ABV), turbidity and sensory attributes. Rice grain varied significantly (p < 0.05) in TKW, GE, GC and DoS across varieties. Despite wort’s pH, TSN, DE, OE as well as beer pH, colour, AE and turbidity resembling (p > 0.05) across varieties, wort’s brix, KI, FAN, sugar profile as well as beer’s %ABV, differed significantly (p < 0.05). Sensory attributes of appearance, colour, mouthfeel, and overall acceptability in beer differed noticeably (p < 0.05), except for aroma and taste (p > 0.05). Overall, the rice beer, though very slightly hazy, represented a pale yellow light lager, which is indicative of its peculiar beer style. Besides increased DP and enhanced hydrolysis, varying malting conditions of current study could serve as a pathway of reducing the cost of exogenous (commercial) enzymes or barley malt imports, together with decreasing barley’s dependency for brewing in the tropics.

Effect of Experimental Variables on the Malting Performance of Nigerian Maize Oba Super 2 Variety

Background: The Nigerian cultivar, Oba Super 2 (OS2) maize is inexpensive but under- utilized owing to poor development of malting technology for brewing.&#x0D; Aim: To study the effects of experimental variables on the malting performance of Nigerian maize Oba Super 2 variety.&#x0D; Study Design: Exploratory.&#x0D; Place and Duration of Study: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Nigeria, between March, 2018 to September, 2019.&#x0D; Methodology: Certified Oba Super 2 maize variety was obtained from Premier Seed Limited, Zaria. The grain sample was malted at varying steeping (S) period (S30, S36 and S42 hours), different germination (G) period (0, 1, 2, 3, 4 and 5 days) and varying kilning (K) temperatures (45, 50 and 55°C) to determine the malting performance. The properties of the un-malted and malted maize were determined using standard methods. Data were analysed using analysis of variance (ANOVA) at P &lt; 0.05.&#x0D; Results: The malting loss (ML) was significantly higher (P &lt; 0.05) at different steeping period, on the fifth day of germination (G5). The cold water extract (CWE) was significantly higher (P &lt; 0.05) on the fourth day of germination (G4) kilned at K50. The values for hot water extract (HWE) were significantly higher (P &lt; 0.05) on the G4 at K45, K55 and K50, respectively, while free alpha amino nitrogen (FAN) values were significantly higher (P &lt; 0.05) on the G4, all kilned at K50. The values for diastatic power (DP) were significantly higher (P &lt; 0.05) on the G5, kilned at K50, while the cold water soluble protein (CWS-P) was significantly higher (P &lt; 0.05) on the G3 kilned at K50.&#x0D; Conclusion: The results indicated that longer steeping and germination periods as well as moderate kilning temperature contributed maximally in improving the malting properties and high extract yields.

Production of Malt-based Sugar Syrup from Enzymatic Hydrolysis of Malted Sorghum and Millet Grains

The suitability of sorghum and millet grains in the production of malt-based syrups was determined. The grains were steeped for 50 h, germinated for 5 days at room temperature and were kilned for 48h to produce the malts. Mashing was carried out by three-stage decoction method and the resulting wort further hydrolysed with glucoamylase enzyme to yield malt syrups. Proximate analysis results showed that the crude protein contents in sorghum (11.3%) and millet (10.8%) malts were significantly (p &lt; 0.05) higher than in sorghum (10.36) and millet (8.58%) grains. Cereal grains (sorghum, millet) were higher in fat (6.83, 7.30%), ash (2.41 and 3.16%), fibre (3.31 and 2.63%), moisture (9.93 and 9.95%) and total carbohydrate (71.63 and 53.35%) contents when compared with the malts. Results for malting characteristics of the grains showed that sorghum had significantly (p &lt; 0.05) higher germinative energy (82.53%), germinative capacity (90.50%) diastatic power (32°L) and lower malting loss (13.50%) than millet grains: 76.6%, 85.67%, 27°L and 18.47% respectively. Mashing temperature and pH optima results for amylase activity were 60-70°C in sorghum, 40-450C in millet and pH 6-7 in sorghum and millet respectively. Results obtained on the analysis of the malt syrup samples (sorghum and millet) were (%): Moisture (12.35, 13.46), ash (0.02, 0.04), pH (4.5, 5.0), total solids (82.20, 80.1), Dextrose equivalent (85, 81) and reducing sugar (70.30, 65.45) respectively. Viscosity, colour and taste of the end products were physically checked. Sorghum grain exhibited better potential for syrup production.

Changes in the Activities of Alpha and Gluco-amylases during Malting of Some Improved Nigerian Sorghum Varieties

In this study changes in the alpha and glucoamylase activities of four different improved sorghum varieties were monitored over a 96-hour malting time to determine how the expression of the enzymes were affected by malting. Preliminary tests showed that SK5912 had the highest weight of 40 g/1000 grains and lowest malting loss of about 13%, while KSV 8 followed a weight of 36 g/1000 grains and the most malting loss of 22.6%. Enzyme results showed that the different sorghum varieties differed in their expression of the two of them across different malting regimes. However, all the varieties showed much higher expressions of glucoamylase than α-amylase at all the malting regime. Glucoamylase consistently showed its highest activities of over 71 U/ml across the four sorghum varieties after the first day of germination with variety SRNA giving the highest value slightly above 72 U/ml. The least glucoamylase activities were also given consistently across the four varieties by the unmalted raw grain. The highest α-amylase activities were generally shown across the four varieties after the third day of germination, with variety KSV 8 showing the highest value of about 14 U/ml. The control also gave the least α-amylase activities across all varieties with KSV8 giving the least. Considering the many important and multi-faceted roles that amylases are nowadays known to perform, the study of their expression dynamics in different plants and processes, one of which we report here, could help further the understanding of their characteristics and thus facilitate their maximal utilization.

Effects of germination time and kilning temperature on the malting characteristics, biochemical and structural properties of HomChaiya rice.

Effects of germination time (3, 5 and 7 days) and kilning temperature (40, 50 and 60 °C) on the malting characteristics, biochemical properties and structural properties of HomChaiya rice were examined. Malting potential in terms of germination rate and germination capacity increased as the germination period of rice was prolonged. Diastatic potential, hot water extract and malting loss of rice gradually increased with germination time and with kilning temperature; in contrast, malting yield and viscosity of the samples decreased. Germination time significantly increased the α-amylase activity, but β-amylase activities increased when kilned at different temperatures. Total starch decreased and reducing sugar increased in rice with prolonged germination, and furthermore, the kilning temperature significantly influenced these changes. Higher kilning temperature and prolonged germination period increased the protease activity in rice, and consequently, soluble protein and free amino acids also increased. Among the twelve identified amino acids in the HomChaiya rice, aspartic acid, glutamic acid, asparagine, serine, arginine, isoleucine, tyrosine, and phenylalanine increased with germination time and kilning temperature. FTIR results showed that increased germination time and kilning temperature unfolded the carbohydrates, which is consistent with the enzymatic (α- and β-amylase) activities. XRD results also found higher peak intensities for rice when germinated longer and kilned at a higher temperature. The crystallinity of malted rice decreased with germination time. Ultrastructural changes showed that starch granules are more vulnerable to enzymatic attack upon extended germination time and at higher kilning temperatures.

Quality characteristics of pearl millet malt as affected by steeping temperature and germination period

The effect of malting conditions on pearl millet malt quality was investigated. Grains were steeped for 24 h at different temperatures of 25, 30 and 35 °C and germinated at 25 °C for 24, 48 and 96 h. Generally, malt quality parameters such as malting loss, diastatic power, α- and β-amylase activity, free amino nitrogen (FAN), water extracts were significantly affected (P<0.05) by steeping temperature and germination time. Malting loss, FAN, hot water extract, diastatic power of the malt increased with increase in germination time as well as steeping temperature However germination time from 24 h onwards to 48 h exerted more pronounced enhancing effect on malting loss (140%), hot water extract (145%) and FAN (41%) of the malt. A steeping temperature of 30-35 °C and germination time of 4 days were found to be optimal for pearl millet malting as these conditions resulted in high diastatic power, α- and β-amylase activity, hot water extract, FAN and moderate malting loss.

Preliminary study in improving the malting properties of Dawa, local Sorghum (Sorghum vulgare) variety.

Improving the malting properties of local sorghum [Dawa] (sorghum vulgare) was investigated. Malting is the germination of cereal gain in moist air under controlled conditions, the primary objective being to promote the development of enzymes which are not present in the ingeminated grain. Steeping, germination and kilning temperatures and conditions were altered to affect the improvement of the malt to be produced. Aseptic conditions were employed to avoid contamination of the process. A steeping regime of 52 hours was adopted. The steeping cycle involves 22 hours water steep and 8 hours air rest. Germination was done for 5 days during which enzymes development took place. Kilning was done in an oven for 24 hours at 500C so as to arrest germination. After these, grain and malt analyses were carried out. During the analyses, the following results were obtained: Moisture content (5.4%), thousand corn weight (28.5g), Germinative energy (95.5%), Germinative capacity (90%), cold water extract (44.8%), hot water extract (23%) and malting loss (13%). The result obtained shows that the sorghum variety had high malting loss which was attributed to the high germination temperature used. Also from the result, a Germinative capacity of 90% was gotten. This makes the sorghum (Dawa) variety a good grain raw material for brewing.

Grain and malt quality properties of some improved Nigerian sorghum varieties

To determine their grain and malt quality properties, ten improved Nigerian sorghum varieties were subjected to several tests. The parameters that were tested included thousand corn weight, germinative energy, germinative capacity, water sensitivity, malting losses, hot and cold water extracts and free amino nitrogen (FAN). Results obtained showed variations among the sorghum varieties in most of the parameters assessed. While variety SK5912 was heaviest (40.25 g), variety Nafelen 6 had the lowest weight (22.45 g). For germinative capacity, variety KSV8 gave the highest value (97.0%), while variety ICSV400 gave the lowest value (90.5%). Variety KAT487 was the most water sensitive (5%), while four varieties simultaneously gave the lowest value. Boboje gave the lowest malting loss (13.77%), while the highest loss (37.74%) was given by White Kaura. For the extracts, variety SK5912 gave the highest value, as was the case also with FAN. Generally, there were significant differences across the different varieties of sorghum for malting loss, FAN, cold water extract and hot water extract at both p < 0.05 and p < 0.01. The results showed significant agreement with previous reports, with the key findings being that grain size mostly correlated positively with high expression of the critical malting parameters. Copyright © 2014 The Institute of Brewing & Distilling

Genetic and Malt Quality Diversity of East Asian Two-Rowed Barley Accessions in Relationship to North American Malting Barley

Because of epidemics of Fusarium head blight (FHB; caused by Fusarium graminearum Schwabe [teleomorph Gibberella zeae (Schwein.) Petch]) in the northern Great Plains of the United States and Canada in the past two decades, malting barley breeders have been forced to use nonadapted barley (Hordeum vulgare L.) accessions as sources of FHB resistance. Many of the resistant accessions are from East Asia, and limited information is available on their genetic diversity and malt quality. The objectives of this study were to determine the genetic diversity among 30 East Asian accessions and two North American cultivars. Genetic diversity was based on 49 simple-sequence repeat markers. All accessions were tested for barley grain brightness; protein content; 1,000-kernel weight; malting loss; fine-grind malt extract; content of plump kernels, free amino nitrogen, soluble protein, and wort beta-glucan; the Kolbach index (i.e., the ratio of malt soluble protein to malt total protein); a-amylase activity; diastatic power; won color; and wort viscosity. A few accessions had equal quality compared with Harrington and Conlon barley for individual traits but not for all. Qing 2, Mokkei 93-78, and Nitakia 48 could be excellent sources for increased malt extract; Nitakia 48 is a possible source for low wort viscosity; and Mokkei 93-78 and Nitakia 48 are putative sources of low beta-glucan content. The cluster analyses also implied that the malt quality of an accession cannot be predicted based on the country where it was developed.

The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa, Ethiopia

The effect of germination time (48, 96 and 144 h) on malt quality of six sorghum varieties was investigated to determine the potential of grain sorghum cultivars in the local brewery industry. Six sorghum varieties (Gambella 1107, Macia, Meko, Red-Swazi, Teshale and 76 T1#23) were evaluated in a randomized complete block design with three replications. The results showed that both germination time and variety had a significant effect (p ≤ 0.05) on sorghum malt quality. The hectolitre weight (kg hL−1 at 12.5% moisture), germination energy (%), crude protein (%) and flour starch amylose content (%) were: 75.8–82.9, 96–99, 7.0 − 11.9 and 16.0 − 23.0, respectively. The sorghum malt diastatic power (DP, °L), free amino nitrogen (FAN, mg L−1), hot water extract (HWE, %) and malting loss (%) were: 18.96 − 31.39, 185.67 − 343.29, 41.85 − 85.08 and 8.68 − 27.56, respectively. Malting loss, HWE and FAN increased with germination time. The DP increased as the germination duration increased from 48 to 96 h, but the difference between 96 and 144 h was not significant. Considering the excessive malting loss and marginal increase in HWE beyond 96 h, this study suggests that the optimum malting duration would be around 96 h. Among the varieties tested, Teshale and Gambella 1107 produced the better malt quality. Copyright © 2012 The Institute of Brewing & Distilling

Relationship between Kolbach index and other quality parameters of wheat malt

In order to determine suitable Kolbach indices in wheat malting, the relationships between the Kolbach index and other quality parameters in wheat malt were studied. Eight white wheat malts with different Kolbach indices (31.4, 33.1, 37.0, 37.6, 39.5, 40.7, 42.8 and 45.5%) from the same wheat variety were prepared. The increase ratio of the ALSP (albumins and other soluble proteins) and the decrease ratio of the glutenins were found to have a significant positive correlation with the Kolbach index, and the corresponding r-values were 0.883 and 0.975 (p < 0.01). The ALSP of the wheat malts had a positive correlation with chromaticity, extract, free amino nitrogen (FAN), viscosity, acidity, xylan glycosidase activity, endo-β-1,4-xylanase activity and malting loss (p < 0.05). When the Kolbach indices were 31.4, 33.1, 37.0, 37.6 and 39.5%, there was a positive correlation between the soluble xylan and the viscosity, and the r-value was 0.888 (p < 0.05). Comparing the malts, it could be concluded that, for this particular wheat variety, when the Kolbach index was 39.5%, the wheat malts exhibited the best characteristics; the extract was 81.98%, the FAN content was 166.03 mg per 100 mg, the saccharifying power was 496.72 WK, the viscosity was 1.61 cP, and the saccharification time was 6 min. Copyright © 2012 The Institute of Brewing & Distilling

Genetic and Malt Quality Diversity of East Asian Two-Rowed Barley Accessions in Relationship to North American Malting Barley

Because of epidemics of Fusarium head blight (FHB; caused by Fusarium graminearum Schwabe [teleomorph Gibberella zeae (Schwein.) Petch]) in the northern Great Plains of the United States and Canada in the past two decades, malting barley breeders have been forced to use nonadapted barley (Hordeum vulgare L.) accessions as sources of FHB resistance. Many of the resistant accessions are from East Asia, and limited information is available on their genetic diversity and malt quality. The objectives of this study were to determine the genetic diversity among 30 East Asian accessions and two North American cultivars. Genetic diversity was based on 49 simple-sequence repeat markers. All accessions were tested for barley grain brightness; protein content; 1,000-kernel weight; malting loss; fine-grind malt extract; content of plump kernels, free amino nitrogen, soluble protein, and wort β-glucan; the Kolbach index (i.e., the ratio of malt soluble protein to malt total protein); α-amylase activity; diastatic power; wort color; and wort viscosity. A few accessions had equal quality compared with Harrington and Conlon barley for individual traits but not for all. Qing 2, Mokkei 93–78, and Nitakia 48 could be excellent sources for increased malt extract; Nitakia 48 is a possible source for low wort viscosity; and Mokkei 93–78 and Nitakia 48 are putative sources of low β-glucan content. The cluster analyses also implied that the malt quality of an accession cannot be predicted based on the country where it was developed.

Part I. The Use of Lactobacillus Plantarum Starter Cultures to Inhibit Rootlet Growth during Germination of Barley, Reducing Malting Loss, and its Influence on Malt Quality

The reduction of malting loss has been an ambition for many decades, with the aim to achieve higher yields in the malting process. Organic acids have been shown to possess restricting effects on rootlet growth if exceeding critical concentrations. Lactic acid bacteria are able to produce high amounts of organic acids. In the present study, the potential of a broad selection of Lactobacillus plantarum strains as starter cultures to reduce malting loss and their subsequent impact on malt quality were examined. Starter cultures were prepared in a modified de Man, Rogosa, and Sharp medium and added to the grain immediately after steeping. A chemically acidified solution was added to mimic the impact of acids produced by the L. plantarum strains on rootlet growth suppression. The bacterial fermentation broths of all L. plantarum strains tested reduced malting loss to a similar extent accompanied by lower friability values and increased β-glucan contents. Malting loss could be reduced from approx. 7.3 to 2.3%. Resteeping in the chemically acidified solution reduced malting loss to approx. 3.5%. In both cases, the reduction in malting loss was accompanied with lower enzyme activities, in particular α-amylase, limit dextrinase, and β-glucanase. Although the quality of malt produced with reduced malting loss was diminished compared with control malt, parameters such as soluble nitrogen, free amino nitrogen, β-glucan, and friability were still in a range that can be seen as sufficient for brewing purposes.

Part II. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality

Good modification of malt is of crucial importance in terms of its processability in the brewing process. Conducting modification in malting is always accompanied by increasing malting losses. In a previous work, we were able to produce malts with significantly lower malting loss (Lactobacillus plantarum AB1 [AB1] malt and chemically acidified solution [CAS] malt) but also with less modification than control malt (CS malt). Laboratory-mashing trials with both AB1 malt and CS malt were conducted to determine whether reduced malt quality could be compensated for. Response surface methodology was applied to determine the relative contributions of the temperature-rest duration at 45, 50, and 62°C in a successive mashing regime on the quality of wort. Quality characteristics of wort were statistically evaluated and mathematical models created. The most accurate models were applied to design mashing regimes for both AB1 and CS malts with the aim of producing worts with similar and sufficient quality parameters. The mashing regimes were successfully transferred to a pilot-scale plant. The models obtained for AB1 malt suggested extended temperature rests at 50 and 62°C of 31.1 and 32.2 min, respectively, when compared with the mashing regime calculated for CS malt. The application of the proposed mashing regimes resulted in similar amounts of β-glucan in CS and AB1 worts and slightly lower viscosity levels in the latter. Soluble nitrogen could be increased by extended mashing times, but α-amino nitrogen was not affected. The reduced modification of malt interfered with solubilization and enzymatic degradation of starch and could be improved but not totally compensated for by adequate mashing. Pilot-scale brewing revealed that no major problems have to be expected in terms of processability. Significantly diminished fermentation performance in terms of final attenuation was observed for wort produced from AB1 malt. Sensory quality of all fresh beers was comparable. This article demonstrates that malts produced with significant reduction of malting loss can be used to produce wort and beer with sufficient quality.

Current Developments in Malting and Brewing Trials with Sorghum in Nigeria: A Review

Initially, large-scale lager beer brewing with sorghum malts proved highly intractable due to a number of biochemical problems including: high malting losses estimated at 10–30% as against 8–10% for barley; high gelatinisation temperatures which limited starch solubilisation/ hydrolysis by the amylolytic enzymes during mashing; low extract yield/low diastatic power (DP) due to inadequate hydrolytic enzyme activities especially β-amylase; low free α-amino nitrogen (FAN) due to inadequate proteolysis limiting yeast growth during fermentation; high wort viscosities/beer filtration problems due to low endo-β-1,3; 1–4-glucanase activities on the endosperm cell walls causing the release of some β-glucans. Strident research efforts using improved Nigerian sorghum malt varieties (SK5912, KSV8 and ICSV400) have reported some encouraging results. The knowledge of the biochemical integrity of the endo-β-glucanases of the sorghum malt is helping to elucidate their mode of activity in the depolymerisation of the β-glucans. This is bound to ensure process efficiency in sorghum beer brewing, reduce beer production costs and ultimately, produce a Pilsner-type of lager beer with 100% sorghum malt.

Calcium regulation of carbohydrate modification in sorghum

Two improved Nigeria sorghum cultivars (KSV 8 and ICSV 400) were used to evaluate the effects of steep water Ca2+ treatment on carbohydrate modification in sorghum. The response of all the carbohydrate mobilization indicators evaluated [
- and - amylases, diastatic activity (DP), extract and cold water soluble carbohydrates (CWS-carbohydrates)], to steep water Ca2+ treatment was highly significantly (p  0.001) cultivar and steep water Ca2+ treatment dependent. In contrast to KSV 8, Ca2+ treatment generally caused significant repression of
-amylase development in ICSV 400. Development of -amylolytic activity in KSV 8 was however, significantly repressed by Ca2+ treatment. Interestingly, - amylase activity constituting well over 80% of total diastatic activity was attained in ICSV 400 grains subjected to 100 ppm Ca2+ treatment. Hot water extract (HWE) showed statistically insignificant (p  0.1) linear variation with Ca2+ treatment. Although Ca2+ treatment significantly (p  .001) repressed CWS carbohydrates in both cultivars, significantly higher CWS-carbohydrates and HWE were released in ICSV 400 for each DP unit than the corresponding DP in KSV 8 malts would permit. Thus, suggesting important roles for factors other than DP, possibly proteolysis, in determining HWE and CWS carbohydrates. The benefits of reduced kernel growth and malting loss were neutralized by the general repression of carbohydrate modification indices for both cultivars.

Effect of radiation processing of ragi and acceptability and shelf-life of ragi malt

Proximate content, sensory quality, viscosity and storage stability of malt prepared from radiation processed (1 and 5 kGy) ragi ( Eleusine coracana) was studied. Irradiation reduced the malting loss and viscosity of the malt porridge without altering the proximate composition and acceptability of the malt porridge up to 6 months. Green gram malt was added to increase the protein content of porridge.

Steep-Out Moisture, Malting Loss, and Diastatic Power of Pearl Millet and Sorghum as Affected by Germination Time and Cultivar

Ten pearl millet cultivars and sorghum (control) were steeped for 12 hours with one hour air rest and germinated for 96 hours. The germinative properties and steep-out moisture content of the grain were determined. Green malt moisture, malting loss, vegetative loss, total malting loss, and diastatic power were also determined during germination at intervals of 24 hours. Data obtained from the study were statistically analyzed using analysis of variance of a randomized complete design and 11 × 5 factorial experiments to determine differences among germination time and cultivar. Means were separated using Duncan Multiple Range Test. Correlation analysis was determined with computer using statistix, version 4.1. Results indicated that grains had good germinative properties and wide variations of steep-out moisture content among the cultivars. Green malt moisture, metabolic loss (malting loss), vegetative loss (seedling yield), total malting loss, and diastatic power increased significantly (P < 0.05) with an increase in germination time and varied widely among cultivars. This information could serve as a guide for selection of suitable pearl millet cultivars for malting.