Malting characteristics of different varieties of fonio millet ( Digitaria exilis )
| Autor: | P. C. Onyenekwe, H. C. Nzelibe, Sarah Obaleye |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
biology
Chemistry business.industry food and beverages General Chemistry Biochemistry Industrial and Manufacturing Engineering Enzyme assay Mashing Agronomy Digitaria exilis Germination hemic and lymphatic diseases biology.protein Brewing Amylase Food science Cultivar business Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 211:126-129 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s002179900125 |
| Popis: | ) were investigated for their malting characteristics. Five of the eight varieties investigated showed good malting properties. Of the five varieties assayed for enzyme activities, three (Nock-2, KN-3 and Chori-1) had a preponderance of β-amylase as the major starch-degrading enzyme, which is similar to the enzyme profile in barley. Water and 2% aqueous peptone enzyme extracts showed that fonio malt (D. exilis) contained insoluble amylases. Amylase had an optimum pH of 4.6 in all the samples investigated. KN-3 had the highest malting loss in the range 31.6–41.7% (w/w) while Chori-1 had the lowest malting loss in the range 5.7–25.9% between day 4 and day 6 of germination. Chori-1 had the best malting characteristics and brewing potential with amylolytic activity of 39.19 ±0.13° IOB on day 4 of germination. The optimum mashing temperature was in the range 50–55°C. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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