International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064


Downloads: 134 | Views: 234

Research Paper | Food Science | Zimbabwe | Volume 2 Issue 9, September 2013 | Rating: 6.6 / 10


Malt Quality Parameters of Finger Millet for Brewing Commercial Opaque Beer

T. Usai | B.C. Nyamunda | B. Mutonhodza


Abstract: 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


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