Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts
Five improved Nigerian barley cultivars (ESCOBA, ASE-2, ALOE, GOB-2, SUMBARD) were obtained from Lake Chad Research Institute Maiduguri, Nigeria, and their physicochemical, malting and biochemical properties investigated employing standard procedures. Data were analyzed by means of ANOVA [at 95% sig...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/41070/1/Physico-chemical%2C%20malting%20and%20biochemical%20properties%20of%20some%20improved%20Nigerian%20barley%20cultivars%20and%20their%20malts.pdf |
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| author | Makeri, Mohammad Usman Nkama, Iro Badau, Mamudu Halidu |
| author_facet | Makeri, Mohammad Usman Nkama, Iro Badau, Mamudu Halidu |
| author_sort | Makeri, Mohammad Usman |
| collection | UPM |
| description | Five improved Nigerian barley cultivars (ESCOBA, ASE-2, ALOE, GOB-2, SUMBARD) were obtained from Lake Chad Research Institute Maiduguri, Nigeria, and their physicochemical, malting and biochemical properties investigated employing standard procedures. Data were analyzed by means of ANOVA [at 95% significant level] and correlations using SPSS 14 software. Results showed GOB-2 grain and malt recording the highest kernel weight (47.50 g) and kernel volume (41.21 ml); whereas ALOE grain had the longest kernel length (13.40 mm) and GOB-2 the shortest (9.40 mm). GOB-2 had the largest major diameter (3.39 mm) and SUMBARD had the least (2.86 mm). ESCOBA, SUMBARD and ASE-2 cultivars had the highest protein values (as %N) of 14.90%, 13.90% and 13.69% respectively, while ALOE, ASE-2 and GOB-2had the highest total carbohydrates of 69.97, 69.39 and 68.90% respectively. All the cultivars had good germinative capacities (> 90%), with GOB-2 and ASE-2 having the highest germinative energy values of 96.65% and 95.00%. No significant (p > 0.05) changes in the dimension of the kernels after malting. SUMBARD recorded the highest malt yields (88.55%)followed by ASE-2 (83.45%) and ALOE (82.00%). The highest α-amylase activities of 105.34 and 96.23 unit/mg protein/min were recorded by ASE-2 and ALOE, respectively, with corresponding diastatic powers of 81.92 and 76.23oL. Thousand kernel weight correlated positivelywith protein (r = 0.500, P < 0.05) and with total soluble solids (r = 0.435, p < 0.05) but negatively with α-amylase (r = -0.869, p < 0.05) and with diastatic power (r = -0.838, p < 0.05). This study showed that the cultivars have good potentials for use as malting materials in beverage making. |
| first_indexed | 2024-03-06T08:48:50Z |
| format | Article |
| id | upm.eprints-41070 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:48:50Z |
| publishDate | 2013 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-410702015-12-10T04:18:46Z http://psasir.upm.edu.my/id/eprint/41070/ Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts Makeri, Mohammad Usman Nkama, Iro Badau, Mamudu Halidu Five improved Nigerian barley cultivars (ESCOBA, ASE-2, ALOE, GOB-2, SUMBARD) were obtained from Lake Chad Research Institute Maiduguri, Nigeria, and their physicochemical, malting and biochemical properties investigated employing standard procedures. Data were analyzed by means of ANOVA [at 95% significant level] and correlations using SPSS 14 software. Results showed GOB-2 grain and malt recording the highest kernel weight (47.50 g) and kernel volume (41.21 ml); whereas ALOE grain had the longest kernel length (13.40 mm) and GOB-2 the shortest (9.40 mm). GOB-2 had the largest major diameter (3.39 mm) and SUMBARD had the least (2.86 mm). ESCOBA, SUMBARD and ASE-2 cultivars had the highest protein values (as %N) of 14.90%, 13.90% and 13.69% respectively, while ALOE, ASE-2 and GOB-2had the highest total carbohydrates of 69.97, 69.39 and 68.90% respectively. All the cultivars had good germinative capacities (> 90%), with GOB-2 and ASE-2 having the highest germinative energy values of 96.65% and 95.00%. No significant (p > 0.05) changes in the dimension of the kernels after malting. SUMBARD recorded the highest malt yields (88.55%)followed by ASE-2 (83.45%) and ALOE (82.00%). The highest α-amylase activities of 105.34 and 96.23 unit/mg protein/min were recorded by ASE-2 and ALOE, respectively, with corresponding diastatic powers of 81.92 and 76.23oL. Thousand kernel weight correlated positivelywith protein (r = 0.500, P < 0.05) and with total soluble solids (r = 0.435, p < 0.05) but negatively with α-amylase (r = -0.869, p < 0.05) and with diastatic power (r = -0.838, p < 0.05). This study showed that the cultivars have good potentials for use as malting materials in beverage making. Faculty of Food Science and Technology, Universiti Putra Malaysia 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/41070/1/Physico-chemical%2C%20malting%20and%20biochemical%20properties%20of%20some%20improved%20Nigerian%20barley%20cultivars%20and%20their%20malts.pdf Makeri, Mohammad Usman and Nkama, Iro and Badau, Mamudu Halidu (2013) Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts. International Food Research Journal, 20 (4). pp. 1563-1568. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/20%20%2804%29%202013/7%20IFRJ%2020%20%2804%29%202013%20Makeri%20%28194%29.pdf |
| spellingShingle | Makeri, Mohammad Usman Nkama, Iro Badau, Mamudu Halidu Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts |
| title | Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts |
| title_full | Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts |
| title_fullStr | Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts |
| title_full_unstemmed | Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts |
| title_short | Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts |
| title_sort | physico chemical malting and biochemical properties of some improved nigerian barley cultivars and their malts |
| url | http://psasir.upm.edu.my/id/eprint/41070/1/Physico-chemical%2C%20malting%20and%20biochemical%20properties%20of%20some%20improved%20Nigerian%20barley%20cultivars%20and%20their%20malts.pdf |
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