Research Paper | Food Science and Nutrition | Zimbabwe | Volume 2 Issue 9, September 2013
Malt Quality Parameters of Finger Millet for Brewing Commercial Opaque Beer
T. Usai, B.C. Nyamunda, B. Mutonhodza
This study compares malt quality parameters of finger millet and sorghum. The quality of malt consequently affects the quality of opaque beer produced. Certain parameters are analyzed before the malt is accepted for beer brewing. Grain samples of finger millet and sorghum were tested for germination energy before malting. The resultant malts were analyzed for moisture, diastatic power and free amino nitrogen. Finger millet achieved 100 % germination while sorghum attained 99 % germination in 3 days. After 5 days malting finger millet had higher moisture content (44 %) than sorghum (48 %). In terms of free amino nitrogen, finger millet had an average of 114.3 mg/L whilst sorghum had an average of 138.6 mg/L. Diastatic power for finger millet malt was lower (13.6 SDU/g) than that of sorghum malt (30.3 SDU/g). Finger millet has demonstrated a great potential to be used in the brewing of commercial opaque beer.
Keywords: brewing, diastatic power, finger millet, malt, opaque beer, quality parameter, sorghum
Edition: Volume 2 Issue 9, September 2013
Pages: 146 - 149
How to Cite this Article?
T. Usai, B.C. Nyamunda, B. Mutonhodza, "Malt Quality Parameters of Finger Millet for Brewing Commercial Opaque Beer", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=12013139, Volume 2 Issue 9, September 2013, 146 - 149
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