Steep-Out Moisture, Malting Loss, and Diastatic Power of Pearl Millet and Sorghum as Affected by Germination Time and Cultivar

Ten pearl millet cultivars and sorghum (control) were steeped for 12 hours with one hour air rest and germinated for 96 hours. The germinative properties and steep-out moisture content of the grain were determined. Green malt moisture, malting loss, vegetative loss, total malting loss, and diastatic power were also determined during germination at intervals of 24 hours. Data obtained from the study were statistically analyzed using analysis of variance of a randomized complete design and 11 × 5 factorial experiments to determine differences among germination time and cultivar. Means were separated using Duncan Multiple Range Test. Correlation analysis was determined with computer using statistix, version 4.1. Results indicated that grains had good germinative properties and wide variations of steep-out moisture content among the cultivars. Green malt moisture, metabolic loss (malting loss), vegetative loss (seedling yield), total malting loss, and diastatic power increased significantly (P < 0.05) with an increase in germination time and varied widely among cultivars. This information could serve as a guide for selection of suitable pearl millet cultivars for malting.