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European Food Research and Technology

, Volume 211, Issue 2, pp 126–129 | Cite as

Malting characteristics of different varieties of fonio millet (Digitaria exilis)

  • H. C. Nzelibe
  • Sarah Obaleye
  • Paul Chidozie Onyenekwe
ORIGINAL PAPER

Digitaria exilis

) 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.

Fonio millet Malting Enzymes Optimum pH Mashing Insoluble amylases 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2000

Authors and Affiliations

  • H. C. Nzelibe
    • 1
  • Sarah Obaleye
    • 1
  • Paul Chidozie Onyenekwe
    • 2
  1. 1.Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria e-mail: zeechuks@abu.edu.ngNG
  2. 2.Food Science and Technology Programme, Institute for Agricultural Research, Ahmadu Bello University, Zaria, NigeriaNG

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