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Evaluation of Malting Potential of Different Barley Varieties

Girma Daba Deme, Belete Tessema Asfaw, Meroda Tesfaye Gari


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.


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

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