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).
| Published in | Journal of Food and Nutrition Sciences (Volume 8, Issue 3) |
| DOI | 10.11648/j.jfns.20200803.13 |
| Page(s) | 63-73 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2020. Published by Science Publishing Group |
Germination, Malt Quality, Physical Properties, Temash Barley Grain
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APA Style
Alemu Girma Tura, Solomon Abera, Belay Dereje Olika, Teklu Chalcisa. (2020). Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.). Journal of Food and Nutrition Sciences, 8(3), 63-73. https://doi.org/10.11648/j.jfns.20200803.13
ACS Style
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.). J. Food Nutr. Sci. 2020, 8(3), 63-73. doi: 10.11648/j.jfns.20200803.13
AMA Style
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.). J Food Nutr Sci. 2020;8(3):63-73. doi: 10.11648/j.jfns.20200803.13
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Download@article{10.11648/j.jfns.20200803.13,
author = {Alemu Girma Tura and Solomon Abera and Belay Dereje Olika and Teklu Chalcisa},
title = {Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.)},
journal = {Journal of Food and Nutrition Sciences},
volume = {8},
number = {3},
pages = {63-73},
doi = {10.11648/j.jfns.20200803.13},
url = {https://doi.org/10.11648/j.jfns.20200803.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20200803.13},
abstract = {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).},
year = {2020}
}
TY - JOUR T1 - Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.) AU - Alemu Girma Tura AU - Solomon Abera AU - Belay Dereje Olika AU - Teklu Chalcisa Y1 - 2020/06/23 PY - 2020 N1 - https://doi.org/10.11648/j.jfns.20200803.13 DO - 10.11648/j.jfns.20200803.13 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 63 EP - 73 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20200803.13 AB - 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). VL - 8 IS - 3 ER -
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