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Effect of malting conditions on pearl millet malt quality

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dc.contributor.author Pelembe, LAM en_US
dc.contributor.author Dewar, J en_US
dc.contributor.author Taylor, JRN en_US
dc.date.accessioned 2007-03-26T09:54:22Z en_US
dc.date.accessioned 2007-06-07T10:05:14Z
dc.date.available 2007-03-26T09:54:22Z en_US
dc.date.available 2007-06-07T10:05:14Z
dc.date.issued 2002 en_US
dc.identifier.citation Pelembe, 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 7-12 en_US
dc.identifier.issn 0046-9750 en_US
dc.identifier.uri http://hdl.handle.net/10204/2043 en_US
dc.identifier.uri http://hdl.handle.net/10204/2043
dc.description.abstract 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. en_US
dc.format.extent 253089 bytes en_US
dc.format.mimetype application/pdf en_US
dc.language.iso en en_US
dc.publisher The Institute & Guild of Brewing en_US
dc.rights Copyright: 2002 The Institute & Guild of Brewing en_US
dc.subject Pearl millet malt quality en_US
dc.subject Amylase en_US
dc.subject Diastatic power en_US
dc.subject Free amino nitrogen en_US
dc.subject Sorghum beer production en_US
dc.subject Food sciences en_US
dc.title Effect of malting conditions on pearl millet malt quality en_US
dc.type Article en_US
dc.identifier.apacitation Pelembe, L., Dewar, J., & Taylor, J. (2002). Effect of malting conditions on pearl millet malt quality. http://hdl.handle.net/10204/2043 en_ZA
dc.identifier.chicagocitation Pelembe, LAM, J Dewar, and JRN Taylor "Effect of malting conditions on pearl millet malt quality." (2002) http://hdl.handle.net/10204/2043 en_ZA
dc.identifier.vancouvercitation Pelembe L, Dewar J, Taylor J. Effect of malting conditions on pearl millet malt quality. 2002; http://hdl.handle.net/10204/2043. en_ZA
dc.identifier.ris 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 - en_ZA


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