Characterization of technological properties of sorghum and millet malt produced under control condition in Burkina Faso

Abstract

The aim of this study was to determine the technological properties of sorghum and millet malt produced under controlled conditions in Burkina Faso. Two types of steeping were carried out: steeping at normal pH (6.5) and at alkaline pH (8). Analyzes of the functional properties (diastatic power, alpha and beta amylase activity) of the samples of malts produced were carried out using Bernfeld modified methods. From the results, it appeared that the values of diastatic power, alpha and beta amylase and amylase activity increased significantly during the malting process (p˂0.001). The highest values for the diastatic power of the malts were obtained with millet malt (378.86 UPD and 336.45 UPD respectively for normal steeping and alkaline steeping). As for the diastatic power of sorghum malts, it varied from 79.14 UPD to 266.17 UPD. A negative correlation emerged between the diastatic power and the pH (R = -0.88), it also emerged that the diastatic power was much more correlated with the activity of alpha amylase (R = 0.99) than that of beta amylase (R = 0.6). Overall, the different types of malts exhibited satisfactory diastatic power and functional properties in accordance with standards for cereal malt production. These malts could therefore be used for the production of infant porridge in order to increase the energy density of porridge and also used in bread making to replace commercial enzymes often not appreciated by consumers.

Effects of Cereal Malts Used as Improver on Physico-Chemical, Nutritional and Sensory Characteristics of Wheat and Millet Composites Breads

“…It was red sorghum, white sorghum and millet malts. These malts were produced in controlled conditions at the IRSAT/DTA microbiology laboratory (Ouagadougou, Burkina Faso [23]). The choice of these malts was mainly based on their diastatic power, α and β-Amylases activities.…”

“…These positive effects were attributed to the natural enzymes expressed during the germination process that might decrease or completely replace the quantity of commercial enzymes added to bread formulation. This technique makes it possible to enrich cereals with hydrolytic enzymes such as beta-amylase and alpha-amylase, in sugars, in free amino acids and in vitamins, thus improving the technological and nutritional quality of the derived products [21] [22] [23].…”

Designing sustainable weaning foods for developing countries: not only a matter of nutrients

“…Traditional food bioprocessing methods such as steeping, germination, malting and fermentation can improve the nutritional value, bio-accessibility of nutrients, and reduce viscosity and antinutritional compound content. 13,14 The use of optimized methods has the potential to further enhance nutrition and physical product quality and could be effective in the processing of complementary infant foods. Especially germination and fermentation are widely used in sorghum-producing regions in processing of weaning foods.…”