Volume 8, Issue 3, May 2020, Page: 63-73
Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.)
Alemu Girma Tura, Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
Solomon Abera, Department of Food Technology and Process Engineering, Haramaya Institute of Technology, Haramaya University, Haramaya, Ethiopia
Belay Dereje Olika, Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
Teklu Chalcisa, Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
Received: Jan. 31, 2020;       Accepted: Feb. 26, 2020;       Published: Jun. 23, 2020
DOI: 10.11648/j.jfns.20200803.13      View  364      Downloads  48
Temash is one of barley varieties and traditionally used for kolo and malt. This study was conducted on its use for malt production. It was aimed to evaluate the effect of germination temperature and time on malt quality. The experiment consisted of the factorial design of two factors namely, germination temperature (15, 18 and 21°C) and germination time (3, 4 and 5 days), and was laid out in 3x3 completely randomized design with three replication. Each sample was steeped at room temperature (24°C) for 37 hrs and kilned at 50°C for 24 hrs. Samples subjected to treatments were evaluated for malt quality parameters. Temash grain proximate compositions were also analyzed. Regarding malt quality, germination at 18°C temperature for 4 days had better results with relatively higher hot water extraction and friability and lower weight loss. In the case of the grain quality requirements, temash grain fulfilled the acceptable range of the European Brewery Convention (EBC) and Asela Malt Factory Standard (Ethiopia).
Germination, Malt Quality, Physical Properties, Temash Barley Grain
To cite this article
Alemu Girma Tura, Solomon Abera, Belay Dereje Olika, Teklu Chalcisa, Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.), Journal of Food and Nutrition Sciences. Vol. 8, No. 3, 2020, pp. 63-73. doi: 10.11648/j.jfns.20200803.13
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