TY  - JOUR
T1  - Diastatic Power and Hot Water Extract Development During Malting of Two Nigerian Millet Varieties
AU - Eneje, L.O. AU - Odibo, F.J.C. AU - Nwani, C.D. 
JO  - Journal of Food Technology
VL  - 10
IS  - 4
SP  - 113
EP  - 116
PY  - 2012
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2012.113.116
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2012.113.116
KW  - Millets
KW  -diastatic power
KW  -hot water extract
KW  -correlation analysis
KW  -production
KW  -Nigeria
AB  - Two millet varieties (<I>P. maiwa </I>and Sossat) of similar 
  nitrogen contents were malted for 6 days under similar conditions to investigate 
  the pattern of diastatic power and hot water extract development of their endosperm 
  materials. Both parameters were found to increase as germination lasted up to 
  the 5th day of germination, supporting high amylolytic activity of starch degradation 
  of enzymes. A very strong correlation analysis value of 0.9444 was found between 
  the two varieties over the same germination time. In like manner when correlation 
  analysis for the development of hot water extract was performed for both samples 
  over the same period, a strong correlation value of 0.9287 was obtained. Both 
  varieties have demonstrated high potential of producing enzymes during malting 
  making them very good candidates for producing high quality malts for beverage 
  production.
ER  -