Effect of processing conditions on dry matter loss and quality characteristics of malt from INDAF-6 variety of finger millet was studied. Increasing the temperature of malting from 15 to 35°C caused increased dry matter loss. Germination at 15–20°C gave malts of higher α-amylase activities than those germinated at 30–35°C. Germination at 20°C for 4–5 days gave malt with maximum enzyme activity and acceptable dry matter loss. Drying the malt to 12% moisture and kilning at 70°C for about 45 min resulted in malt of desired aroma, maximum retention of α-amylase and minimum loss of available lysine. The α-amylase in the malted flour caused the slurries to have low hot paste viscosity.
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Malleshi et al. (1986) studied this question.
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