Effect of steeping and germination time on malting performance of Nigerian white and yellow maize varieties

Eneje, L. O.; Ogu, E.O.; Aloh, C.U; Odibo, F. J. C.; Agu, R. C.; Palmer, G. H.

doi:10.1016/s0032-9592(03)00202-4

Cited by 33 publications

(20 citation statements)

References 10 publications

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“…However, β-glucan passes from intact cell walls and leads to an accumulation of solved β-glucan in the malting extract (Home et al, 1998). A group of scientists have expressed that the higher the protein content of the grain, the faster the germination process (Eneje et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Screening of the aerodynamic and biophysical properties of barley malt

Ghodsvali¹,

Farzaneh

Bakhshabadi

et al. 2016

International Agrophysics

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A b s t r a c t. An understanding of the aerodynamic and biophysical properties of barley malt is necessary for the appropriate design of equipment for the handling, shipping, dehydration, grading, sorting and warehousing of this strategic crop. Malting is a complex biotechnological process that includes steeping; germination and finally, the dehydration of cereal grains under controlled temperature and humidity conditions. In this investigation, the biophysical properties of barley malt were predicted using two models of artificial neural networks as well as response surface methodology. Stepping time and germination time were selected as the independent variables and 1 000 kernel weight, kernel density and terminal velocity were selected as the dependent variables (responses). The obtained outcomes showed that the artificial neural network model, with a logarithmic sigmoid activation function, presents more precise results than the response surface model in the prediction of the aerodynamic and biophysical properties of produced barley malt. This model presented the best result with 8 nodes in the hidden layer and significant correlation coefficient values of 0.783, 0.767 and 0.991 were obtained for responses one thousand kernel weight, kernel density, and terminal velocity, respectively. The outcomes indicated that this novel technique could be successfully applied in quantitative and qualitative monitoring within the malting process.

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Section: Introductionmentioning

confidence: 99%

Screening of the aerodynamic and biophysical properties of barley malt

Ghodsvali¹,

Farzaneh

Bakhshabadi

et al. 2016

International Agrophysics

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“…This observed difference in the germination time could be attributed to differences in germination temperatures and absence of an initial soaking step (24 h soaking at 22°C in our case). In addition, several authors have shown the importance of the soaking step in the efficiency of the germination (Elmaki et al, 1999;Eneje et al, 2004). Table 2 presents the physico-chemical characteristics of the raw materials and the derived flours.…”

Section: Raw Materials Characterizationmentioning

confidence: 99%

Modelling the rheological properties of gruels produced from selected food products from Cameroon

Taga¹,

Nono²

2017

Afr. J. Biotechnol.

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“…Maize generally has little or no diastatic power and so must be used with base malts for starch conversion (Takaku 1988). Malting of maize for use as a major source of hydrolytic enzymes required for brewing purposes has received less attention (Eneje et al 2004). Earlier works have shown that cereal grains could differ significantly in their modes of amylases development (Kneen 1944;Lauriere 1992;Ziegler 1999).…”

Section: Maize Malting: Problems and Future Prospectivementioning

confidence: 99%

Maize Malting: Retrospect and Prospect

Chaudhary

Kumar

Verma

et al. 2013

Maize: Nutrition Dynamics and Novel Uses

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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.

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Effect of steeping and germination time on malting performance of Nigerian white and yellow maize varieties

Cited by 33 publications

References 10 publications

Screening of the aerodynamic and biophysical properties of barley malt

Screening of the aerodynamic and biophysical properties of barley malt

Modelling the rheological properties of gruels produced from selected food products from Cameroon

Maize Malting: Retrospect and Prospect

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