Evaluation of Malting Potential of Different Barley Varieties
Girma Daba Deme, Belete Tessema Asfaw, Meroda Tesfaye Gari
Abstract
The grain and malt quality parameters of six malt barley variety were studied. This study was conducted to estimate the malting potential of different barley varieties (Beka, Holker, HB120, Bahate, Bokoji, and Sabini) collected from Kulumsa Agricultural Research Center. All the grain and malt quality parameters were conducted in the laboratory of Food Technology and Process Engineering at the IOT, Bahir Dar University. The three stages of malting (steeping, germination, and kilning) were conducted according to the modified method. The experiments were conducted using the six malt barley varieties with completely randomized design (CRD) with three replication. The grain and malt quality parameters such as TKW, HLW, and MC, Protein content, hot water extract and malting weight were studied. The mean value of grain quality parameters has grain moisture content, grain protein content, water sensitivity, hectoliter weight, germination energy, germination capacity, glassiness, grain length, grain width and grain thickness of 13.5%, 9.42%, 37%, 43%, 25.5%, 98.28%, 99.27%, 27.5g, 6.5mm, 3.4mm, and 2.5mm, respectively. The mean values of malt quality parameter had malt moisture content, malt weight loss, malt protein content, filtration time and Sacchirification time of 5.1%, 12%, 5.1%, 78.3min, 66.4%, 14.17min, and 1.57mpas, respectively. The results obtained showed that most grain and malt quality had differences among the varieties and most of the values or results found were within the acceptable limit of EBC (European Brewery Convention) standard even though a single variety may not fulfill all the quality requirements. Based on these findings, the Beka and the Holker varieties fulfill most of the quality parameters that is specified in the EBC range.