Studies on malting characteristics of Finger millet (Eleusine coracana L.)

Abstract:

Malting of seeds enhance its nutritional value through induced hydrolytic activity. Local variety of finger millet was selected to evaluate the various malting characteristics including protease and amylase activities occur during malting period of 4 days. Results showed that flour obtained from the 2^rd day of germinated finger millet grain had high protease and amylase activities. Malting characteristics of finger millet from 1^st to 4^th day of malting were germinative energy (73%, 82%, 89%, 91%), germinative capacity (89%, 91%, 92.5%, 94%),water sensitivity (3%, 5%, 8%, 12%), total malting loss (14.25%, 12.56%, 10.27%, 8.03%) and malt yield (85.75%, 87.44%, 89.73%, 91.97%).