Quality characteristics of pearl millet malt as affected by steeping temperature and germination period

The effect of malting conditions on pearl millet malt quality was investigated. Grains were steeped for 24 h at different temperatures of 25, 30 and 35 °C and germinated at 25 °C for 24, 48 and 96 h. Generally, malt quality parameters such as malting loss, diastatic power, α- and β-amylase activity, free amino nitrogen (FAN), water extracts were significantly affected (P<0.05) by steeping temperature and germination time. Malting loss, FAN, hot water extract, diastatic power of the malt increased with increase in germination time as well as steeping temperature However germination time from 24 h onwards to 48 h exerted more pronounced enhancing effect on malting loss (140%), hot water extract (145%) and FAN (41%) of the malt. A steeping temperature of 30-35 °C and germination time of 4 days were found to be optimal for pearl millet malting as these conditions resulted in high diastatic power, α- and β-amylase activity, hot water extract, FAN and moderate malting loss.