Determination of malting conditions, proximate and biochemical properties of sorghum/millet grains and malts
Emeka F Okpalanma, Ekpeno S Ukpong, Charles O Chude, Rejoice C Abah
The potential of sorghum and millet grains in the production of malts for beverage making were investigated. The grains were steeped for 50 h and germinated for 5 days at room temperature to produce the malts. Proximate analysis results showed that the crude protein contents in sorghum (11.3%) and millet (10.8%) malts were significantly (p<0.05) higher than that of sorghum (10.36) and millet (8.58%) grains. Cereal grains (sorghum, millet) were higher in fat (6.83 and 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<0.05) higher germination energy (82.53%), germination capacity (90.50%) diastatic power (32OL) and lower malting loss (13.50%) than millet grains: 76.6%, 85.67%, 27 OL and 18.47% respectively. Sorghum malt recorded higher Hot water extract (203.4 Lo/kg), Alpha amylase activity (88.62 Unit/mg protein/min), Total soluble solids (12.18 % sucrose,) with corresponding lower Cold water extract (24.35%), water sensitivity (8.12%) and titratable acidity (1.50%) than millet malt with 180 Lo/kg, 85.15 Unit/mg protein/min, 11.01% sucrose, 42.52%, 11.10% and 1.65% respectively. This study showed that sorghum grain has a better potential than millet for use as malting material in beverage making.