Amylase Activities and Values in Hot and Cold Water Extracts of Pearl Millet

Abstract

Amylase activities from various cultivars of pearl millet and a sorghum cultivar and their values in cold water and hot water extracts were studied. The α-amylase and β -amylase activities and values in hot water and cold water extracts were determined at intervals of 24 h for a period of 96 h. The correlation between amylase activities and values in hot water and cold water extracts was also determined. Activities of α-amylase and β -amylase increased progressively during germination with a concomitant increase in values in hot water and cold water extracts. The amylase activities and values in hot water and cold water extracts of the pearl millet cultivars were found to be comparable to those of sorghum. There was positive correlation (p 0.05) between amylase activity and values in hot water and cold water extracts. This study has shown that pearl millet could be used for producing various malt beverages and malt-based products.

Sprouted sweet potato flour as a saccharification enhancer to improve the brewing properties of pearl millet malt

“…The CWEs of the grist samples were 23.2 for millet malt, 19.1 for barley malt (control), 25.4 for the 20% SSPF and 26.4% for the 40% SSPF samples which were significantly different (P < 0.05) (Table 4). A similar CWE of 20.7% for Proso millet has been reported ( 24 ) with lower values (3.5, 4.1 and 7.0%) reported by Badau et al ( 27 ) . Based on CWE levels of 15‐22% being acceptable ( 28 ) , all the samples were slightly over‐modified.…”

“…HWE is a quality parameter that measures solubilised materials from malt derived from the optimal activity of hydrolytic enzymes on the polymeric materials of the grist ( 24, 27, 35, 36 ) . The HWE of the grist samples were 324 o L/kg for millet malt, 344 o L/kg for barley malt, 355 o L/kg for 20SM (20% SSPF + 80% millet malt composite) and 363 o L/kg for 40SM (40% SSPF + 60% millet malt composite).…”

“…The CWE assay is an important measurement in malt analysis as a determination of sugar release when the enzymes developed in the malt are inhibited and not allowed to perform at their optimum temperature as during mashing. HWE is a quality parameter that measures solubilised materials from malt derived from the optimal activity of hydrolytic enzymes on the polymeric materials of the grist (24,27,35,36). The HWE of the grist samples were 324 o L/kg for millet malt, 344 o L/kg for barley malt, 355 o L/kg for 20SM (20% SSPF + 80% millet malt composite) and 363 o L/kg for 40SM (40% SSPF + 60% millet malt composite).…”

Rheological behaviour of weaning food formulations as affected by addition of malt

“…Six pearl millet cultivars (SOSAT C‐88, ZANGO, EX‐BORNO, ICMV‐IS 94206, GWAGWA, GB 8735) that had good malting properties (Badau et al. , 2006), negligible tannin content (Badau et al.…”

“…Six pearl millet cultivars (SOSAT C-88, ZANGO, EX-BORNO, ICMV-IS 94206, GWAGWA, GB 8735) that had good malting properties (Badau et al, 2006), negligible tannin content (Badau et al, 2002) and had no traces of lead and cadmium (Badau et al, 2005b) along with one sorghum cultivar (ICSV 111), were malted as described by Obizoba & Atii (1994); Gomez et al (1997) and Badau et al (2005b).…”