Open Access Open Access  Restricted Access Subscription or Fee Access

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.


Keywords


Barley, European brewery convention, grain, malt barley, malt quality

Full Text:

PDF

References


Fischbeck, G. (2002). “Contribution of barley to agriculture: A brief overview”.

Kling, J.G., and P.M. Hayes. (2004). Barley Genetics and Breeding.

Molina-Cano, J.L., J.R. Russell, M.A. Moralejo, J.L. Escacena, G. Arias and W.Powell, (2005). Chloroplast DNA microsatellite analysis supports a polyphyletic origin for barley. Theoretical and Applied Genetics, 110: 613–619.

Wang, J. (2005). Malting Barley: Situation and Outlook. Agriculture and Agri-Food Canada Publications: Bi-weekly Bulletin. AAFC No. 2081/E. Vol. 18(4).

Alam, M.Z., S.A. Haider and N.K. Paul. (2007). Yield and yield components of barley (Hordeum vulgare L.) cultivars in relation to nitrogen fertilizer. Journal of Applied Sciences Research, 3(10): 1022-1026

Newman, C.W. and R.K. Newman, (2006). A Brief History of Barley Foods. AACC International Inc. Vol 51 No. 1 pp4.

Romagosa I, Han F, Ullrich SE, Hayes PM, Wesenberg DM .(1999). Verification of yield QTL through realized molecular marker- assisted selection responses in barley cross. Molecular breed

Jacobsen, J.V., Pearce, D.W., Poole, A.T., Pharis, R.P. and Mander, L.N. (2002). Abscisic acid, phaseic acid and gibberellins contents associated with dormancy and germination of barley. Physiological Plantarum, 115: 428–441

Broderick H. (1977). El Cervecero en la Practica: Un Manual para la Industria Cervecera. 2nd ed. Wisconsin, U.S.A.: Assn. de Maestros Cerveceros de las Americas. p 29–52.

Leistrumaite, A. and V.Paplauskiene, (2003). Analysis of malting characteristics of grain in spring barley varieties and breeding lines. ISSN, 2:54-58

Fox GP, Panozzo JF, Li CD, Lance RCM, Inkerman PA, Henry RJ. (2003). Molecular basis of barley quality. Aust J Agric Res 54:1081–101.

Riis, P., Aastrup, S. and Hansen, J.R. (1989). Controlled, rapid and safe removal of dormancy in malting barley. Proc. Eur. Brew. Conv. 22nd Congress, Zürich, IRL Press Oxford, UK, p.195 - 202.

Briggs, D.E., Hough, J. S., Stevens, R., Young, T. W. (1981). Malting and brewing science. Volume I: Malt and sweet wort. Chapman & Hall, London, UK, 387 p.

Bishop LR. (1930). The nitrogen content and quality of barley. Journal of the Institute of Brewing 36,352-369.

Royal Australian Chemical Institute. (2000) .‘Approved methods of the RACI Cereal Chemistry Division.’ (RACI: North Melbourne, Vic.). .

Evers AD, Blakeny AB,L. (1999). O’Brien L (1999) Cereal structure and composition. Australian Journal of Agriculture Research 50,629-650.doi10.1071/AR98158.

Fox GP, Kelly AM, Poulsen, DME, Inkerman, PA, Henry RJ. (2006). Genetic and environmental effects on selecting improved barley grain size in dry environments. Journal of Cereal Science 43, 198-208.

Matthews S., Collins M.T. (1975). Laboratory measures of field emergence potential in barley.SeedSci.Techno.,3:863-870.

Coventry, S.J., Barr, A.R., Eglinton, J.K. and Mc Donald, G.K. (2003). The determinants and genome locations influencing grain weight and size in barley (Hordeum vulgara L.). Australian Journal of Agricultural Research 54:1103-1115.

Briggs DE. (1998). Malts and malting. Blackie Academic & Professional, London Barley. In: Gaul H, editor. Proceedings of the 3rd Intl. Barley Genetics Symposium, Barley Genetics III. Garching. Munchen: Verlag Karl Thiemig. p 579–93.

Collins HM, Panozzo JF, Logue SJ, Jefferies SP, Barr AR (2003) Mapping and validation of chromosome regions

Associated with high malt extract in barley (Hordeum vulgare L).Australian Journal of Agricultural Research 54, 1223-1240.

Weston DT, Horsley RD, Schwartz B, Goos RJ. (1993). Agronomy Journal 85: 1170-1174.

AOAC (Association of Official Agricultural Chemists). (1990). Official Methods of Analysis. Arlington, Virginia, USA

Belete Tessema Asfaw, Kaleab Bizuneh Gebeyehu. (2019). Production of Waste Animal Bone as a Heterogeneous Solid Base Catalyst for Transesterification of Jatropha Oil. International Journal of Chemical Separation Technology. 5(1): 28–48p.

Galano T, Fininsa C, Bultosa G. (2008). Effects of net blotch (Pyrenophora teres) on malt barley yield and grain quality at Holeta, Central Ethiopia. E. Afr. J. Sci. 2: 150-158.

Belete Tessema Asfaw, Meroda Tesfaye Gari. (2019) Optimization of the Process Parameters Exceeding Extraction and Characterization of Gin Flavor from Juniper Berries. International

Journal of Chemical Separation Technology. 5(1): 5–20p.

Fleurat-Lessard F. (2004). Stored grain: physicochemical treatment. In:WrigleyC, Corke H and Walker CE (eds). Encyclopedia of Grain Science. Vol. 3. Elsevier Academic Press. London. United Kingdom. pp. 254-263.

Belete T. A. and Meroda T. G. (2019). Production of Liquid Fuel from Waste Plastic Using Batch Catalytic Pyrolysis Process. Journal of Catalyst and Catalysis. 6(2):40-49p.

Bamforth CW (2006). Scientific Principles of Malting and Brewing. American Society of Brewing Chemists. St. Paul, MN, USA. p. 245.

Belete Tessema Asfaw, Meroda Tesfaye Gari, Ayenew Asrat, Fikade Tesfaw, Hailemichael Sintayehu. (2019). Optimizing the Removal of Chromium from Aqueous Solution by Adsorption Using Sugarcane Bagasse. Research Journal of Water Pollution & Purification Research. 6(2): 22–36p.




DOI: https://doi.org/10.37591/jowppr.v6i3.787

Refbacks

  • There are currently no refbacks.