International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 3 (2021)

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.
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How to cite this article:
Emeka F Okpalanma, Ekpeno S Ukpong, Charles O Chude, Rejoice C Abah. Determination of malting conditions, proximate and biochemical properties of sorghum/millet grains and malts. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 51-58
International Journal of Food Science and Nutrition