By Okpalanma, Emeka Felix
he suitability of two cereals(sorghum and millet) for the production
of malt-based slyrup was determined.
i'roximate analysis waa carried on the grains. The grains were steeped
for SO hours, germinated for 5 days at room temperature and kilned for 48hrs
at 4s0c. Ma1 ting characteristics of the grains determined include: the
germinative energy, germinative capacity, 'Hot water extract and diastatic
power. Starch was extracted from the two grains and used for syrup production
Optimum conditions for the action of malt amylases in syrup production were
also determined,
The ma1 tg s quality characteristics analysed showed that sorghum grain
generated better malt. Malted gains contained higher amounts of protein and
crude fibre, and lower amounts of fat, ash, and total carbohydrates than tha
halted gains. 1000 grains of millet and sorghum weighed 6-8 and 33,3g
respectively. Malting loss values were 16-20% for millet and 12016% for
sorghum. Germinative capacity of the millet grains was 85% while sorghum
grains had a germinative capacity of 90%. Hot water extract values were
180.1~~/fko~r millet and 203fo~r ~~~ sorghum, O~timumd iastatic power of
27O~a nd 32O~ were obtained for millet and sorghum reepectively, Sorghum
starch yielded syrup of a better quality than millet starch. Sorghum starch
also has a lower gelatinization temperature and lower ash content than
millet starch. Optimum pH range for alpha amylwe activity in both malt
extracts was 6-7, Optimum tempera- range for anylase activity was
found to be 40-50°c for millet and 60-70°c for sorghum.