STUDIES ON COMPARATIVE MALTING CHARACTERISTICS OF SOME TROPICAL CEREALS AND MILLETS
Open Access
- 4 March 1986
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 92 (2), 174-176
- https://doi.org/10.1002/j.2050-0416.1986.tb04393.x
Abstract
Malts prepared from some of the tropical cereals and millets were evaluated for their suitability in weaning food formulations. Pearl millet and finger millet malts exhibited high α-amylase activity within 2–3 days of germination, while maize, sorghum, wheat and triticale malts showed high enzyme activity after 4–5 days of germination. Malting drastically lowered the paste viscosity of cereal flours especially millet. Finger millet malt had desirable flavour and taste besides high amylase activity. Wheat and triticale malts also had acceptable flavour. Rice malt was bitter and pearl millet malt developed rancid odour and bitterness within a week after preparation.Keywords
This publication has 3 references indexed in Scilit:
- MALTING CHARACTERISTICS OF FINGER MILLET, SORGHUM AND BARLEY*Journal of the Institute of Brewing, 1982
- Dietary Bulk as a Limiting Factor for Nutrient Intake--with Special Reference to the Feeding of Pre-School Children: III. Studies of malted flour from ragi, sorghum and green gramJournal of Tropical Pediatrics, 1981
- Microheterogeneity of the carbohydrate group of Aspergillus oryzae α-amylaseArchives of Biochemistry and Biophysics, 1969