Maize Malting: Retrospect and Prospect

  • D. P. ChaudharyEmail author
  • D. Kumar
  • R. P. S. Verma
  • Sapna Langyan
  • Seema Sangwan


Malting is the process of converting cereal into malt. Barley is the most preferred malted grain because of its high enzyme content needed for the conversion of grain starch to malt. Wheat, rye, oats and rice are the other cereal grains used for this purpose. Maize kernels are rich in starch (≈70 %). The abundance of starch in maize stimulates researchers to evolve improved technological interventions for the better conversion of maize to malt. Inadequate diastatic power and the immature breakage of plumule before the complete endosperm modification of maize kernel are the major hurdles in selecting maize for malting purpose. Maize is used as an adjunct in the production of beer. Breeding maize for malting and the evolution of improved technology for proper endosperm modification are needed for the efficient conversion of maize to malt.


Celiac Disease Kernel Weight Maize Kernel Barley Malt Quality Protein Maize 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


  1. Annual Progress Report (2010). Directorate of Maize Research. Indian Council of Agricultural Research, New Delhi.Google Scholar
  2. Boyer CD, Shannon JC (1987) Carbohydrates of the kernel. In: Watson SA, Ramstad PE (eds) Corn: chemistry and technology. American Association of Cereal Chemists, St Paul, pp 253–272Google Scholar
  3. Burge RM, Duensing WJ (1989) Processing and dietary fiber ingredient applications of com bran. Cereal Foods World 34:535–538Google Scholar
  4. Cortez A, Wild-Altamirano C (1972) Contributions to the lime-treated corn flour technology. In: Bressani R, Braham JE, Behar M (eds) Nutritional improvement of maize, vol L4, INCAP Publication. INCAP, Guatemala, pp 99–106Google Scholar
  5. Eneje LO, Ogu EO, Aloh CU, Agu RC, Palmer GH (2004) Effects of steeping and germination on malting performance of Nigerian white and yellow maize varieties. Process Biochem 39:1013–1016CrossRefGoogle Scholar
  6. Engel C (1947) The distribution of enzymes in resting cereals. Biochem Biophys Acta 1:42–49Google Scholar
  7. Iwouno JO, Ojukwu M (2012) Effect of experimental variables on the malting qualities of Nigerial yellow maize (Zea mays) farz 27 variety. Afr J Food Sci 3:252–259Google Scholar
  8. Kneen E (1944) A comparative study of the development of amylases of germinating cereals. Cereal Chem 21:304–314Google Scholar
  9. Landry J, Moureaux T (1970) Hétérogénéité des glutélines du grain de maîs: extraction selective et composition en acides aminés des trots fractions isolées. Bull Soc Chim Biol 52:10211037Google Scholar
  10. Landry J, Moureaux T (1982) Distribution of amino acid composition of protein fraction in opaque-2 maize. Phytochemistry 21:1862–1869CrossRefGoogle Scholar
  11. Lauriere C, Doyen C, Tevenenot C, Daussant J (1992) A study of the Maize β –Amylase. Plant physiol 100:877CrossRefGoogle Scholar
  12. Malleshi BG, Desikachar HSR (1989) Studies on comparative malting characteristics of some tropical cereals and millets. J Inst Brew 92:174–176CrossRefGoogle Scholar
  13. Muoria JK, Bechtel PJ, Linden JC (1998) Diastatic power and α-Amylase activity in millet sorghum and barley grains and malts. J Am Soc Brew Chem 56:131–135Google Scholar
  14. Norris K, Lewis M (1965). “Technical Quarterly” Association of the Americans Master Brewers. 22: 154Google Scholar
  15. Okafor N, Aniche GN (1980) Brewing lager beer from Nigerian sorghum. Brewing Distilling Int 10:32–33Google Scholar
  16. Okungbowa J, Obeta N, Ezeogu L (2002) Sorghum beta amylase production. J Inst Brewing 108:362–370CrossRefGoogle Scholar
  17. Palmer GH (1989) Cereal science and technology. Aberdeen University Press, Aberdeen, pp 147–148Google Scholar
  18. Sweeney (2004). Gluten free brewing.
  19. Takaku H (1988) Handbook of amylase and related enzyme: their sources isolation methods properties and application. (Amylase research society of Japan). Pergamon Press, New York, pp 215–217Google Scholar
  20. Watson SA (1987) Structure and composition. In: Watson SA, Ramstad PE (eds) Corn: chemistry and technology. American Association of Cereal Chemists, St Paul, pp 53–82Google Scholar
  21. Wouno JO, Ojukwu M (2012) Effects of experimental variables on the malting quality of Nigerian yellow maize (zea Mays), farz 27 variety. Afr J Food Sci Technol 3:252–259Google Scholar
  22. Ziegler P (1999) Cereal beta amylase. J Cereal Sci 29:195–204CrossRefGoogle Scholar

Copyright information

© Springer India 2014

Authors and Affiliations

  • D. P. Chaudhary
    • 1
    Email author
  • D. Kumar
    • 2
  • R. P. S. Verma
    • 2
  • Sapna Langyan
    • 1
  • Seema Sangwan
    • 3
  1. 1.Directorate of Maize ResearchNew DelhiIndia
  2. 2.Directorate of Wheat ResearchKarnalIndia
  3. 3.Division of MicrobiologyCCS HAUHisarIndia

Personalised recommendations